Nepali style aloo ko achar | Aalu ko Achar | आलु मटर र काँक्राको अचार | Nepalese Potato Salad

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a lighter flavor, while canola is more budget-friendly.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Parsley provides a similar freshness, while dried cilantro is more economical.

green chilies

🥗Healthier: jalapeños

💰Cheaper: banana peppers

Jalapeños add heat with less risk of overpowering, and banana peppers are milder and cheaper.

turmeric powder

🥗Healthier: curcumin supplement

💰Cheaper: none

Curcumin can be a concentrated alternative for health benefits.

Boil potatoes until tender, then cool and peel them.

Cut the potatoes into bite-sized cubes.

Heat mustard oil in a pan over medium heat until smoking.

Add fenugreek seeds to the hot oil and fry until they darken slightly.

Stir in turmeric powder, red chili powder, and coriander powder, cooking for 1-2 minutes.

Remove from heat and let the spice mixture cool.

In a bowl, combine the cubed potatoes with the cooled spice mixture.

Add salt, lemon juice, fresh cilantro, ginger, garlic, green chilies, and sugar to the bowl.

Mix everything gently until the potatoes are well coated with the spices.

Transfer the mixture to a clean jar and pour vinegar over it until covered.

Seal the jar and let it sit at room temperature for 1-2 days to ferment.

Refrigerate the achar and let it marinate for at least 1 week before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary