Aloo Ko Achar
The Quirky Foodster Team
Ingredients
Method
- Combine the boiled, cubed potato with the mustard oil, ground sesame seeds, ground cumin and turmeric in a bowl.
- Add the lime juice and chopped chilli.
- Toss well and season with salt.
- Let sit for 15–20 minutes to allow the flavours to develop.
- Garnish with chopped coriander before serving.
Introduction: A tangy, spiced potato salad seasoned with mustard oil, sesame and lime, a classic Nepali side served at gatherings.
Cultural Background: This potato achar is a fixture of Nepali feast tables, its bright, sour-spicy profile offering a satisfying contrast to richer curries and grilled meats.
Tips: Toast and grind the sesame and cumin fresh for the best aroma. Let the achar rest a little before serving so the potato fully absorbs the seasoning.
Variations: Add a spoonful of roasted soybeans for extra texture, a popular regional addition. Adjust the chilli to taste for more or less heat.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This dish is served cold or at room temperature and is not reheated.
FAQs:
Q: Can I use a different oil?
A: Mustard oil gives the traditional pungent flavour, though a neutral oil can be used for a milder version.
Q: Is this dish served warm or cold?
A: Traditionally at room temperature or slightly cool, allowing the flavours to be fully appreciated.
- Potatoes, boiled and cubed — 6
- Mustard oil — 2 tbsp
- Toasted sesame seeds, ground — 1 tbsp
- Cumin seeds, toasted and ground — 1/2 tsp
- Lime juice — 1 tbsp
- Chilli, chopped — 1
- Turmeric — 1/2 tsp
- Salt — to taste
- Chopped coriander, to garnish
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