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Aloo Ko Achar: Nepalese Spiced Potato Pickle
Embark on a culinary journey to the heart of Nepal with Aloo Ko Achar, a vibrant and zesty potato pickle that is the star of every Nepalese feast. This traditional delicacy, made with tender boiled potatoes, aromatic mustard oil, and a symphony of spices, offers a tantalizing blend of flavors that are spicy, tangy, and subtly sweet. Aloo Ko Achar is typically enjoyed as a condiment or a side dish, adding an exciting flavor boost to everyday meals.
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
- Heat the mustard oil in a pan over medium heat until it starts to shimmer.
- Add the fenugreek seeds, cumin seeds, and mustard seeds to the pan. Fry them until they begin to crackle and pop.
- 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.
- 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.
- Cook the potatoes for about 2-3 minutes, stirring occasionally to prevent them from sticking to the pan.
- Remove the pan from the heat and let the potato mixture cool down for a few minutes.
- Stir in the lemon juice, salt, and chopped coriander leaves. Mix well until everything is well combined.
- 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.
- Serve the Aloo Ko Achar as a vibrant side dish or as a tangy condiment with rice, roti, or bread.
Tips
- For a variation, you could add some finely chopped onions or tomatoes to the mix.
- The Aloo Ko Achar can be stored in the refrigerator for up to a week.
- Adjust the amount of green chilies and red chili powder according to your preference for heat.
Dietary Information
Servings: 6 Dish Type: Side Prep Time: 15 minutes Cook Time: 10 minutes Marinating Time: 2 hours Calories: 180 Fat: 7g Carbs: 27g Protein: 3g Sodium: 10mg Sugar: 2g
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