This potato kabab or salad is very popular for lunch or as a snack for Nepalese at home or at work. 

The spicy, sour salad cab be eaten chilled, warmed through or as soon as its made.

Ingredients
Serves 4

4 potatoes for baking
100g red onion, sliced
1 tsp chopped green chilli
1 tbsp lemon juice
1 pinch black salt
1/2 tsp cumin powder
1 tbsp fresh coriander, chopped 
100ml vegetable oil
1/2 tsp fenugreek seeds
1/2 tsp turmeric powder
Salt and pepper to taste 

Wash and boil the baking potatoes in salted water until cooked. Drain and cool, then peel and cut into big chunks and place in a large bowl.

Add the green chilli, coriander, lemon juice, black salt, cumin powder and red onions into the bowl, with some salt and pepper to taste, and mix well.

Heat the oil into a frying pan. Add the fenugreek seeds and cook until dark brown.

Add the turmeric powder into the oil, then quickly pour it over the potatoes. Mix well with a spoon.

Transfer the potato salad into a fresh bowl and keep in the fridge for cooling, or serve immediately if that’s your preference.