DELICIOUS Cucumber Potato Salad With Pickle Spices (I can't stop eating this)

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

fenugreek seeds

🥗Healthier: dried oregano

💰Cheaper: coriander seeds

Dried oregano provides a similar aromatic quality.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is more readily available and adds freshness.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika gives color without excessive heat.

Boil the potatoes with a teaspoon of salt until fork tender, then peel them.

Slice the English cucumber, removing the core if using regular cucumbers.

Blanch the mixed frozen vegetables in boiling water for less than a minute, then transfer to cold chilled water.

Slice the small onion and chop the green/red chilli.

In a pan, toast the sesame seeds on low heat for 2 seconds until warm.

In the same pan, heat mustard oil on high until smoking, then reduce heat to low and add cumin seeds, dry red chilli, and panch phoron to temper.

Add turmeric powder and kashmiri red chilli powder to the tempered spices.

Combine the boiled potatoes, cucumber, blanched vegetables, onion, and chilli in a bowl.

Add the lemon/lime juice and the tempered spice mixture to the bowl and mix well.

Cooking Techniques

Spice Level:

Dietary