Festival Special: Nepali Aloo Achaar/ Potato "Pickle" Recipe (naturally gluten and diary free)

mustard oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley can provide a similar flavor and is often more accessible.

Boil potatoes until tender, then cool and peel.

Cut potatoes into bite-sized pieces.

Heat mustard oil in a pan until it shimmers.

Add fenugreek seeds and fry until fragrant, about 1-2 minutes.

Stir in turmeric powder and chili powder, cooking for 1 minute.

Remove from heat and let the mixture cool slightly.

Combine the potato pieces with the spice mixture in a bowl.

Add lemon juice, salt, sesame seeds, chopped coriander leaves, and garlic paste.

Mix well to coat the potatoes evenly with the spices.

Let the achaar sit for at least 30 minutes to allow flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary