Alu Achar | Nepali Potato Salad | *VEGAN* | Alu ko Achaar Recipe Nepalese Style | Spicy Potato Salad

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is more affordable.

fenugreek seeds

🥗Healthier: ground mustard

💰Cheaper: cumin seeds

Ground mustard offers a similar flavor profile.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity.

ginger

🥗Healthier: ginger paste

💰Cheaper: ground ginger

Ground ginger is easier to store and use.

Pressure cook the potatoes with water covering less than halfway for two whistles, then let sit until the pressure is done, or boil until tender.

Once cool enough to handle, peel the potatoes and cut them into small bite-sized cubes.

Add 1 teaspoon of salt and 1/2 teaspoon of red chili flakes to the potato cubes.

Add 1/2 teaspoon of timur (or ground black pepper) to the mixture.

Add 2 tablespoons of roasted sesame seeds that have been ground in a blender.

Squeeze in the juice of 1/2 lemon and add 1 cup of diced cucumber to the mixture.

In a pan over medium-high heat, add 1 tablespoon of mustard oil and 1/2 teaspoon of fenugreek seeds, along with 1 medium-sized red bell pepper and 2-3 finely diced green chilies. Saute for about a minute without cooking them fully.

Add 1/2 teaspoon of turmeric powder to the pan just before removing from heat.

Pour the sautéed mixture into the potato mixture.

Add 1/2 cup of water to the potato mixture to make it saucy.

Finely chop some coriander leaves and mix them into the potato salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary