Spicy Indian Potato & Kidney Bean Salad (Achari Aloo Salad)
20 minutes
863 reads
About Spicy Indian Potato & Kidney Bean Salad (Achari Aloo Salad)
This vibrant vegan Achari Aloo Salad is a protein-packed delight, perfect for a quick and satisfying lunch or brunch. Inspired by the bold flavors of Indian pickles ('achar'), this recipe combines tender baby potatoes, hearty kidney beans, and crisp vegetables in a tangy, spicy dressing.I wanted to create a truly representative Indian salad, capturing the nation's diverse culinary landscape. The result is a unique twist on traditional potato salad, bursting with the aromatic spices and zesty freshness that define Indian cuisine. It's both filling and incredibly flavorful!This easy-to-make recipe is perfect for busy weeknights or casual gatherings. The flavors deepen as it sits, making it even more delicious as time goes on. Get ready to experience a truly authentic taste of India!
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Recipe Time & More
Prep10 minutes
Cook10 minutes
Total20 minutes
Ingredients
For the Salad
- 1 lb Potato and halved, baby potatoes, boiled, peeled
- 1 cup Kidney Bean boiled, rajma
- 1 cup Tomato chopped
- 1 cup Cucumber chopped
- 1/2 Onion optional, red, thinly sliced
For the Dressing
- 2 tbsp Lemon Juice adjust to taste
- 1 tbsp Mustard Oil
- 1/2 tsp Mustard Powder
- 1/2 tsp Fennel Seed
- 1 tbsp Fenugreek Leaf kasuri methi, roasted
- 1/4 tsp Chili Powder adjust to taste
- 1.5 tsp Salt or to taste
- 2-3 drops Pickle Oil adds a nice tang, optional
For Garnishing
- 1/4 cup Coriander chopped
Instructions
Prepare the Potatoes
- Boil the potatoes until tender. Peel them while still warm and cut each potato in half.
Make the Dressing
- In a small bowl, whisk together the lemon juice, mustard oil, mustard powder, fennel seeds, roasted fenugreek leaves, chili powder, and salt.
Combine and Marinate
- In a large bowl, combine the boiled potatoes, kidney beans, tomatoes, cucumber, and red onion (if using). Pour the dressing over the salad and toss gently to coat.
Rest and Serve
- Let the salad sit for at least 15-20 minutes to allow the flavors to meld. Garnish with fresh cilantro before serving at room temperature.
Recipe Notes
Expert Tips for the Best Achari Aloo Salad
- For extra flavor, roast the potatoes lightly in the oven before adding them to the salad.
- If you don't have roasted fenugreek leaves, you can substitute with 1/2 teaspoon of dry fenugreek leaves.
- Adjust the amount of chili powder to your preferred spice level. Start with less and add more as needed.
- For a more intense pickle flavor, add a teaspoon of prepared mango pickle relish (finely chopped).
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Recipe Nutrition
Calories: 695kcalCarbohydrates: 29gProtein: 13gFat: 60gPolyunsaturated Fat: 18gMonounsaturated Fat: 36gSodium: 1710mgFiber: 4gSugar: 3g
Sweta Biswal
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4 Comments
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This looks so tasty! Thank you.
This recipe is tickling my taste buds 😉
Looks so good! Can’t wait to try it.
Such a lovely dish! Thanks for sharing.