Nepali Aloo ko Achar
Nepali Aloo ko Achar- Simple and flavourful potato pickle/ salad Recipe
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Pickles/Achar, Side Dish
Cuisine: Gadhwali Cuisine, Nepali cuisine
Keyword: aloo ka achar, Nepali, Potato pickle
Servings: 10 person
Author: Anjana Chaturvedi
- 700 gms Potatoes / Aloo
- 1/3 cup White sesame seeds /til
- 1/2 cup Mustard Oil / Sarson ka tel
- 1 tbsp Ginger / Adrak
- pinch Fenugreek Seeds / Methidana
- 1.5 tbsp Red Chilli powder / Laal mirch powder
- 3/4 tsp Turmeric Powder / Haldi Powder
- 1/2 tsp Timur*
- 4 tbsp Lemon Juice / Nimbu Ka Ras
- 2/3 cup Water / Paani
- 1 tbsp Salt / Namak
- 5 Green chili/hari mirch
- 1/2 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 1/4 tsp Asafoetida / Hing powder
Dry roast sesame seeds till they turn light golden and then let them come to room temperature and grind to make powder.
Boil the potatoes ,peel and make medium size cubes.
Wash,slit and chop green chilies in big pieces.
Grind OR pound timur to make a fine powder.
Take a big bowl and add the cubed potatoes, sesame seed powder, green chilies, salt, chili powder ,timur and mix well.
Heat Mustard oil or any cooking oil in a pan and add the fenugreek seeds till they turn dark brown, switch off the flame and add asafoetida and ginger ,stir for a minute.
Now pour this hot oil over the potato mix and stir properly.
Now add water,lemon juice and chopped fresh coriander and mix well.
Cover the pan and let it soak all the flavours for 1/2 to 1 hour then serve as a salad or pickle.
If refrigerated it stays well for about a month but keep stirring and mixing it after 2-3 days
Note-
Timur is a Nepali spice which is quite strong tongue tickling taste ,you can use sichuan pepper instead of timur, or can make this pickle without using it