Name: Spiced Potato And Kidney Beans Salad ( Achari Aloo Salad)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cup of boiled baby potatoes; 1 cup boiled kidney beans (rajma); 1 cup of chopped veggies (tomato and cucumber); 1 small red onion (chopped into thin long pieces, optional); 1 tsp lemon juice (use more if required); 1 tsp mustard oil; 1/6 tsp mustard powder; a pinch of fennel powder; a pinch of roasted fenugreek powder; 1/4 tsp chili powder (use a little hot unless you like it really spicy); Salt; a few drops of pickle oil (optional); fresh cilantro for garnishing

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Recipes

A vegan potato salad with some protein and veggies is the right choice for one's lunch/brunch, especially on those lazy days. But unlike other countries, one does not find a salad that can be truly labelled as Indian. So, I decided to make one on my own. But what flavour could encompass the entire width and breadth of a country that is better known for it's diversity ? Of course, the humble 'achar' or pickle. Though pickles from various regions make use of different ingredients, there are a few basic ingredients that are quite common. And using these very ingredients that are common to every Indian kitchen, I mustered up a yummy and filling bowl of potato salad !

Prep Time 10

Cook Time 10

Total Time 20

Served AsBrunch, Lunch

CuisineIndian

Servings

Ingredients

Instructions

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Boil the potatoes. Peel while they are still warm and cut each one into two halves.
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Take all the ingredients including the still warm potatoes in a big mixing bowl. Toss them together .
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Let it sit for 15-20 mins for the flavours to come together. Garnish with chopped cilantro .
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Serve at room temperature.