Nepali Spiced Egg and Potato Salad

Equipment

• ✓ Two saucepans
• ✓ Mixing bowl
• ✓ Whisk

Ingredients

• 700 g waxy potatoes
• 6 eggs
• 100 g red onion, thinly sliced
• 2 green chillies, finely chopped
• 25 g fresh coriander, chopped
• 35 ml lemon juice
• 30 ml mustard oil
• 6 g roasted cumin powder
• 3 g turmeric
• 3 g timur or Sichuan pepper, crushed
• 5 g fenugreek seeds
• 10 g fine salt

Easy Step-by-Step Method

Complete one numbered step before moving to the next. Keep the heat and timing exactly as written.

Chef Notes & Tips

Pour the tempering on while both oil and potatoes are warm so the spices bloom and coat the surfaces evenly.

Ingredient choices: Cook eggs until both whites and yolks are firm. Use food-grade culinary mustard oil and identify timur or Sichuan pepper accurately. Potatoes should hold their shape after cooking and draining.

Cooking control: Prepare potatoes and eggs separately, then cool enough for clean cutting. Toss potatoes with spices and lemon before folding in egg pieces. Temper fenugreek carefully and add fresh onion and coriander with clean utensils.

If something goes wrong: Burnt fenugreek produces bitterness and the small tempering should be remade. Broken eggs usually come from rough stirring. If potatoes are wet, release steam after draining before dressing them.

Ingredient Substitutions

• ↔ Mustard oil → neutral oil tempered with mustard seeds
• ↔ Timur → lightly crushed Sichuan pepper
• ↔ Green chilli → mild fresh red chilli

Food Safety & Doneness

Use clean, uncracked eggs and cook until both whites and yolks are firm. Chill cooked eggs promptly; keep them separate from raw ingredients and refrigerate prepared salad at 4°C or below.

Serving & Plating

Serve with visible egg pieces and herbs. Refrigerate prepared portions promptly; a cool-served egg salad still requires temperature control.

Storage

Keep prepared components covered at 4°C or below. Use within 2 days, or sooner if a package use-by date requires it. Store dressing separately where possible; do not leave perishable salad at room temperature for more than 2 hours.