Aloo Ko Achar: Nepalese Spiced Potato Pickle

Ingredients

• Potatoes (6, medium-sized, boiled and diced)
• Mustard oil (3 tablespoons)
• Fenugreek seeds (1/2 teaspoon)
• Cumin seeds (1 teaspoon)
• Mustard seeds (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1 teaspoon)
• Garlic (4 cloves, minced)
• Ginger (1-inch piece, grated)
• Green chilies (2, finely chopped)
• Lemon juice (2 tablespoons)
• Salt (to taste)
• Fresh coriander leaves (1/2 cup, finely chopped)

Instructions

1. Heat the mustard oil in a pan over medium heat until it starts to shimmer.
2. Add the fenugreek seeds, cumin seeds, and mustard seeds to the pan. Fry them until they begin to crackle and pop.
3. Stir in the turmeric powder, red chili powder, minced garlic, grated ginger, and chopped green chilies. Saute the mixture for about a minute until the spices are well toasted and the raw smell of the garlic and ginger disappears.
4. Add the boiled and diced potatoes to the pan. Gently toss the potatoes in the spicy oil mixture, ensuring every piece is well coated with the spices.
5. Cook the potatoes for about 2-3 minutes, stirring occasionally to prevent them from sticking to the pan.
6. Remove the pan from the heat and let the potato mixture cool down for a few minutes.
7. Stir in the lemon juice, salt, and chopped coriander leaves. Mix well until everything is well combined.
8. Transfer the Aloo Ko Achar to a clean, airtight jar and let it marinate for at least 2 hours before serving. This allows the flavors to meld together and intensify.
9. Serve the Aloo Ko Achar as a vibrant side dish or as a tangy condiment with rice, roti, or bread.