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Brief Overview
Aloo ko Achar, known simply as potato pickle in English, is a flavour packed side dish that plays a vibrant role in traditional Nepali meals. It is bold, bright, and wonderfully balanced, adding a tangy depth to otherwise simple fare. You will often find it nestled next to rice, lentils, and curries on a thali, where it offers a contrast that lifts the whole plate.
This is not your average Western style pickle. Aloo ko Achar carries a different spirit, one built on texture, spice, and the zing of mustard oil and citrus. It is a humble dish, yet it delivers with intensity and personality, which is why it remains a favourite at everything from everyday lunches to festive feasts.
What Is Aloo ko Achar?
Aloo ko Achar is a cold, spiced potato salad, made by tossing boiled potatoes with a vibrant blend of ground spices, mustard oil, sesame seeds, and lemon or lime juice. It is often served at room temperature, which allows the flavours to settle and deepen after mixing.
In Nepal, it is a dish that crosses social and cultural lines. You will find it on wedding menus, in school lunchboxes, and passed around in bowls during family gatherings. Each household has its own slight variation, some using extra chilli, others more sesame or turmeric, but the core idea remains unchanged.
Ingredients and Taste
The main ingredient is, of course, potato. Boiled until soft but not falling apart, it is chopped into bite sized pieces before being tossed with toasted sesame, mustard oil, turmeric, salt, green chilli, and a splash of fresh lemon or lime. Some versions may add radish, cucumber, or fenugreek for extra bite.
The taste is a lively balance of nutty, spicy, sour, and earthy. The mustard oil adds heat and depth, while the sesame gives it a toasty richness. The citrus brightens the dish and keeps it from feeling too heavy, making it ideal for cutting through the starchiness of a rice based meal.
You will often notice a touch of bitterness from fenugreek seeds, which are lightly fried to release their aroma. These layers of flavour make each mouthful slightly different, encouraging you to come back for more. It is not just an accompaniment. It holds its own.
A Taste of History
The roots of Aloo ko Achar lie in the broader Nepali tradition of preserving and enhancing foods through spices and oil. While the term achar usually refers to fermented or preserved pickles, this potato version is a fresher take, one that reflects the influence of seasonal and accessible ingredients.
Historically, pickles in Nepal were made to preserve produce for the long winters. Over time, the definition expanded to include quick pickles and spiced salads like this one. The use of sesame and mustard oil links it to Newari cuisine, a rich culinary tradition native to the Kathmandu Valley.
Today, Aloo ko Achar continues to bridge everyday practicality with festive flair. It is easy to prepare, yet its bold flavour makes it special. Whether served with dal bhat or added to a celebratory bhoj, it captures the essence of Nepali food: unpretentious, vibrant, and full of soul.
How to Make Aloo ko Achar
Aloo ko Achar is a beloved Nepalese side dish known for its tangy, spicy, and aromatic profile. Traditionally served cold or at room temperature, it is a vibrant mix of boiled potatoes, mustard seeds, and earthy spices. Expect quick preparation with bold results, and adjust the spice level to suit your palate. See the recipe card at the bottom for printable directions
Ingredients
- 4 medium potatoes (waxy type preferred)
- 2 tablespoons mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 2 green chillies, finely chopped
- 1 teaspoon red chilli powder (adjust to taste)
- 1 tablespoon sesame seeds
- 2 tablespoons lemon juice (or lime juice)
- Salt to taste
- A handful of fresh coriander leaves, finely chopped
- Optional: 1 teaspoon ginger paste for extra warmth
Cooking Instructions
Step 1: Boil the Potatoes
Place the potatoes in a pot and cover with water. Boil over medium heat for 20 minutes or until fork tender but not mushy. Drain and allow to cool, then peel and cut into bite sized cubes. Set aside for mixing.
Step 2: Toast the Sesame Seeds
In a dry pan over medium heat, toast the sesame seeds until they begin to pop and release a nutty aroma, about 2 to 3 minutes. Stir constantly to prevent burning. Remove from heat and grind coarsely using a mortar and pestle.
Step 3: Infuse the Oil with Spices
Heat the mustard oil in a small pan until it begins to shimmer. Add the fenugreek seeds and let them sizzle until dark brown but not burnt. Remove from heat and immediately add the turmeric powder. Swirl to combine and set aside to cool slightly.
Step 4: Mix the Base
In a large mixing bowl, combine the cubed potatoes, chopped green chillies, red chilli powder, ground sesame seeds, and salt. Mix gently to coat the potatoes evenly without breaking them.
Step 5: Add the Flavoured Oil
Pour the warm, spiced mustard oil over the seasoned potatoes. Mix gently to distribute the oil throughout the dish, allowing it to coat each piece and enhance the earthy flavour.
Step 6: Balance with Citrus
Add lemon juice to the mixture, starting with one tablespoon and tasting as you go. The acidity should lift the dish and balance the richness of the oil and spices.
Step 7: Optional Layer of Warmth
If using ginger paste, add it now and mix gently. This adds a subtle background heat and depth without overpowering the other flavours.
Step 8: Garnish and Rest
Fold in the chopped coriander just before serving. Let the dish sit at room temperature for at least 15 minutes to allow the flavours to meld. This resting time improves both taste and texture.
Final Step: Serve the Achar
Serve the Aloo ko Achar at room temperature as a side dish with rice, beaten yoghurt (dahi), or flatbreads. For presentation, scatter extra sesame seeds and a few coriander leaves over the top. It can also be served chilled for a sharper flavour contrast.
Cooking Tips for Perfect Aloo ko Achar
- Use waxy potatoes like Yukon Gold or red potatoes to hold their shape after boiling
- Do not overboil the potatoes or they will break during mixing
- Grind sesame seeds coarsely to keep some crunch while releasing their oil
- Cool mustard oil slightly after tempering to avoid overcooking the turmeric
- Let the achar rest before serving to allow full flavour development
- Adjust chilli powder to taste based on your spice preference
Nepali Aloo ko Achar (Potato Pickle)
Ingredients
- 4 medium potatoes waxy type preferred
- 2 tablespoons mustard oil
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 2 green chillies finely chopped
- 1 teaspoon red chilli powder adjust to taste
- 1 tablespoon sesame seeds
- 2 tablespoons lemon juice or lime juice
- Salt to taste
- A handful of fresh coriander leaves finely chopped
- Optional: 1 teaspoon ginger paste for extra warmth
Instructions
- Place the potatoes in a pot and cover with water. Boil over medium heat for 20 minutes or until fork tender but not mushy. Drain and allow to cool, then peel and cut into bite sized cubes. Set aside for mixing.
- In a dry pan over medium heat, toast the sesame seeds until they begin to pop and release a nutty aroma, about 2 to 3 minutes. Stir constantly to prevent burning. Remove from heat and grind coarsely using a mortar and pestle.
- Heat the mustard oil in a small pan until it begins to shimmer. Add the fenugreek seeds and let them sizzle until dark brown but not burnt. Remove from heat and immediately add the turmeric powder. Swirl to combine and set aside to cool slightly.
- In a large mixing bowl, combine the cubed potatoes, chopped green chillies, red chilli powder, ground sesame seeds, and salt. Mix gently to coat the potatoes evenly without breaking them.
- Pour the warm, spiced mustard oil over the seasoned potatoes. Mix gently to distribute the oil throughout the dish, allowing it to coat each piece and enhance the earthy flavour.
- Add lemon juice to the mixture, starting with one tablespoon and tasting as you go. The acidity should lift the dish and balance the richness of the oil and spices.
- If using ginger paste, add it now and mix gently. This adds a subtle background heat and depth without overpowering the other flavours.
- Fold in the chopped coriander just before serving. Let the dish sit at room temperature for at least 15 minutes to allow the flavours to meld. This resting time improves both taste and texture.
- Serve the Aloo ko Achar at room temperature as a side dish with rice, beaten yoghurt (dahi), or flatbreads. For presentation, scatter extra sesame seeds and a few coriander leaves over the top. It can also be served chilled for a sharper flavour contrast.
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