Spicy Potato Salad (Aloo Salad)

Ingredients

• 500 g Potatoes (cut into 1.5 cm dice)
• 2 Onions (thinly sliced)
• 1 tsp Tomato paste (about 5 g)
• 0,5 tsp Mustard seeds
• 1 tbsp Turmeric powder
• 1 Garlic clove (crushed)
• 1 tsp Fresh ginger (grated)
• 2 Black peppercorns (whole)
• 1 Clove
• 1 pinch Hing (asafoetida) (optional)
• 2 tbsp Fresh cilantro leaves (chopped)
• 2 tbsp Vegetable oil
• to taste Salt
• 200 ml Water (plus 50 ml for the tomato paste)

Instructions

1. Prepare the vegetables

   Peel the potatoes and cut into about 1.5 cm dice. Peel the onions and slice thinly. Grate the ginger, crush the garlic clove and chop the cilantro.

   Time: PT5M

2. Heat oil and spices

   In the pressure cooker, heat 2 tbsp oil over medium heat. Add mustard seeds, let them pop, then add peppercorns, clove and, if using, a pinch of hing.

   Time: PT2M

3. Sauté the onions

   Add the sliced onions to the cooker, sprinkle with a pinch of salt to speed softening, and sauté 3–4 minutes until translucent and lightly golden.

   Time: PT4M

4. Add ginger and garlic

   Add the grated ginger and crushed garlic, sauté for 1 minute while stirring.

   Time: PT1M

5. Add tomato paste and water

   Stir in 1 tsp tomato paste diluted in 50 ml water, mix and cook 3–4 minutes until the sauce thickens slightly.

   Time: PT4M

6. Pressure‑cook the potatoes

   Add the potato dice, adjust salt, then pour in 150 ml water (about the same volume as the potatoes). Close the cooker, bring to pressure and cook 3 minutes.

   Time: PT5M

7. Finish and serve

   Release pressure according to the manufacturer’s instructions, open the cooker, add the chopped fresh cilantro, gently stir and serve hot or at room temperature.

   Time: PT2M

Nutrition Facts

Calories

210

Protein

3 g

Carbohydrates

30 g

Fat

5 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Onions: shallots
• Instead of Tomato paste: tomato purée
• Instead of Mustard seeds: ground mustard
• Instead of Turmeric powder: Indian saffron
• Instead of Garlic clove: garlic powder
• Instead of Fresh ginger: ground ginger
• Instead of Black peppercorns: white pepper
• Instead of Clove: ground cinnamon (a pinch)
• Instead of Hing (asafoetida): onion powder
• Instead of Fresh cilantro leaves: flat‑leaf parsley
• Instead of Vegetable oil: ghee, olive oil
• Instead of Salt: sea salt

Equipment Needed

• Pressure cooker
• Chef's knife
• Cutting board
• Measuring spoon
• Wooden spoon or spatula
• Ladle (optional)
• Bowl for cilantro (optional)

Critical Steps — Do Not Skip

• Make the mustard seeds pop without burning them.
• Pressure‑cook the potatoes so they stay firm.
• Release pressure correctly before opening the cooker.

Chef Tips from the Video

• Use firm‑white potatoes (e.g., Charlotte) to prevent them from falling apart.
• Add a splash of lemon juice just before serving for a fresh touch.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2–3 days.

Freezer: Not recommended; potato texture deteriorates.

Room temperature: Can stay at room temperature up to 2 hours.

Make-Ahead Tips

• Prepare the vegetables ahead of time and keep them refrigerated.
• The salad improves slightly after a few hours in the fridge.