Rajasthani Aloo Salad

Ingredients

In this Rajasthani adaptation of the German Kartoffelsalat, we incorporate Rajasthani spices and flavors to give the dish a distinct taste. The original German version typically uses mayonnaise or vinegar-based dressings, while the Rajasthani Aloo Salad features a dressing made with mustard oil, lemon juice, and a blend of Rajasthani spices. The addition of onions, tomatoes, and fresh coriander adds a refreshing twist to the salad, enhancing its flavor and texture. We alse have the original recipe for Kartoffelsalat, so you can check it out.

• 500 grams (1.1 lbs) potatoes, boiled and cubed 500 grams (1.1 lbs) potatoes, boiled and cubed
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 1 medium tomato, finely chopped 1 medium tomato, finely chopped
• 2 tablespoons fresh coriander leaves, chopped 2 tablespoons fresh coriander leaves, chopped
• 2 tablespoons mustard oil 2 tablespoons mustard oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 24g, 3g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the boiled and cubed potatoes, chopped onion, tomato, and fresh coriander leaves.
2. 2.
   In a small pan, heat the mustard oil over medium heat. Add the cumin seeds and let them splutter.
3. 3.
   Remove the pan from heat and add the red chili powder, turmeric powder, and salt. Mix well.
4. 4.
   Pour the spiced oil mixture over the potato mixture in the bowl.
5. 5.
   Add lemon juice and gently toss all the ingredients together until well combined.
6. 6.
   Allow the salad to marinate for at least 30 minutes to let the flavors meld together.
7. 7.
   Serve the Rajasthani Aloo Salad chilled or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooking can result in a salad with a mushy texture.
• Mustard oil — If you cannot find mustard oil, you can substitute it with any other vegetable oil, but the distinct flavor of mustard oil adds an authentic touch to the salad.
• Rajasthani spices — The combination of cumin seeds, red chili powder, and turmeric powder gives the salad its unique Rajasthani flavor. Adjust the spice levels according to your preference.

Tips & Tricks

• For an extra kick of flavor, you can add a pinch of chaat masala or amchur (dried mango powder) to the dressing.
• If you prefer a milder taste, you can reduce the amount of red chili powder or omit it altogether.
• To add some crunch, you can sprinkle roasted peanuts or cashews on top of the salad before serving.
• Make sure to let the salad marinate for at least 30 minutes to allow the flavors to develop fully.
• This salad can be made ahead of time and refrigerated for a few hours before serving to enhance the flavors.

Serving advice

Serve the Rajasthani Aloo Salad as a side dish with any Rajasthani meal or as a light and refreshing salad on its own. It pairs well with dishes like Rajasthani Dal Bati Churma or Rajasthani Gatte Ki Sabzi.

Presentation advice

Garnish the Rajasthani Aloo Salad with a sprinkle of fresh coriander leaves and a few slices of lemon for an appealing presentation. Serve it in a colorful bowl or on a platter to enhance its visual appeal.