Nepali Aloo ko achar/ Potato pickle is a very popular and easy to make pickle recipe from the Nepali kitchen. This pickle is very versatile can be served as a side dish with a main course or with breakfast or snacks. It is a must-have condiment on all occasions, weddings and on regular basis.
There are so many different versions of making this Aloo ko achar recipe, though the basic ingredients will be the same, but the consistency of the gravy may vary. Here you go with my version of the receipe:
Ingredients
- Potato — 2 lbs
- Cooking oil –half a cup
- Sesame seeds (Teel)– half a cup
- Cumin powder –1 spoon
- Fenugreek seeds (Methi) – Some
- Turmeric powder — 1/5 spoon
- Coriander powder — 1 spoon
- Asafoetida powder (heeng) (optional)– pinch
- Green chilies – 5 – 10Lemon juice — half cup
- Coriander leaves– few
- Salt- your taste
Instructions
- Boil potatoes, peel it and chop into quarters
- Roast sesame seeds on a pan till it turns light brown and starts crackling, then grind it in a food processor
- Now heat oil in the frying pan and add about 30 – 40 methi seeds till it turns dark brown
- Add cut green chilies (about 6 – 9 depending on your taste) light fry chilies for 20 seconds
- Add a spoonful of coriander, cumin, and 1/5 of turmeric powder
- Add the ground sesame seeds and salt to taste also add a pinch of Asafoetida
- Cook for a minute in low flame. Stir it continuously
- Add the potatoes cook for about 3-4 minutes (mix properly)
- Add half a cup of fresh lime/lemon juice. Mix it very well
- Garnish with freshly chopped coriander leaves for seasoning
Now it is ready to serve.
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