आलू सादेको recipe courtesy of my mother in law, Kamala Karki!
The only ingredients that might be hard to find are mustard oil, fenugreek seeds, and the green chilies. These should be be available at an Indian grocery store. Also, the chili powder from the Indian grocery store will probably be better – I’m not sure if general “chili powder” at an American chain grocery stores is the same thing. You might want to get the green chilies there, too. Jalapeños would be a reasonable substitute, but best to get the green chilies if you can.
- 631g potato (1 bag of small potatoes from Aldi)
- 1 teaspoon of salt (you will need more to taste)
- 1/4 teaspoon turmeric
- 1/4 teaspoon of red chili powder (to taste, depends on how spicy you like)
- 1/4 teaspoon of fenugreek seeds
- 1 tablespoon of mustard oil
- 1/2 red onion (105g) cut into slivers
- 1-3 green chilis sliced into small pieces (these are also called “thai chilies” or “birds eye chilies”). Use more or less to taste, depending on spice preference.
- Juice of 1 lime
- 4-5 stems of cilantro chopped (including stems)
Boil potatoes until they are soft when pierced with a fork. While they are boiling, cut onion and chilies and chop cilantro. After the potatoes cool, peel off potato skin, then cut potatoes in half or quarters depending how small you like them.
Add all of these to a mixing bowl, then add salt, chili powder, and lime. Mix everything with hands.
In a frying pan, heat mustard oil over medium heat. When the oil is hot, add fenugreek seeds and fry them until they are dark brown.
Add turmeric and fry quickly, maybe for 3 seconds. Add cilantro to the pan mix and take off heat.
Pour over potato mix immediately. Add some of the potatoes mix into the frying pan to get out the remaining spices and oil.
Mix everything with hands. Add salt and more chili powder as needed for spice. Serve immediately or store in the fridge to eat later!