Let’s do some cooking! It’s time for spicy potato salad (aloo sadeko) today.

Below is Krishna’s special recipe of Aloo Sadheko (Aalu Sandheko).

INGREDIENTS

• 6-7 red potatoes

• ½ cup of fresh coriander

• 1 scallion and 3 green garlic

• 8 garlic cloves, julienned

• Fresh ginger, julienned (about 20g, 0.70oz)

• 6 green or red chilies

• 2 red onions, shredded

• Cumin powder

• Garam masala

• Black pepper

• Methi (fenugreek seeds)

• Turmeric powder

• Salt

• Mustard oil

• 1 lemon

INSTRUCTIONS

Wash the potatoes. If your potatoes are big, cut into 2 or 3 pieces. Boil water and cook the potatoes for about 15 to 20 min. Do not overcook or it will become an Aloo achar recipe if the potatoes are too mushy.

Drain the potatoes, put inside cold water to stop the cooking, take off the skin of the potatoes and reserve.

Meanwhile, cut the garlic cloves, ginger, onions, scallions and green garlic. Cut the green chillies. Clean and cut the fresh coriander.

Cut the skinless boiled potatoes into square-sized pieces and put in a large bowl.

Add onions (crushed them when adding).

Add garlic, ginger, fresh coriander, scallion, green garlic and half of your chillies.

Add 2 tsp salt. Add black pepper as per your taste.

Heat oil in a large wok (or skillet) over high heat.

When the oil is hot, add a handful of fenugreek seeds, stir-fry for 10 sec before adding 1 tsp turmeric powder, 1 and ½ tsp cumin powder and 1 tsp masala. Stir-fry for 5 to 10 sec.

Add the hot mixture into the large bowl. Mix thoroughly with your hands for about 2 min.

Add lemon juice and the rest of the chillies. Mix with your hands until combined.

Bon appétit.