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Nepali Alu ko Achar

Madhushree Basu Roy
Nepali alu ko achar is a quick and easy Nepali dish made with boiled potatoes and white sesame seeds. It is flavourful and is a great snack and main course.
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Main Course, Salads
Cuisine Nepali
Servings 5 people

Ingredients
  

  • 4 nos large sized potatoes
  • 1/2 cup white sesame seeds
  • 20 nos fenugreek seeds methi seeds
  • 1/2 cup mustard oil
  • 1 1/2 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 4 nos green chilies
  • pinch of hing asafoetida (optional)
  • 1 cup chopped cucumber
  • 1 no small lemon
  • handful of coriander leaves
  • salt for seasoning

Instructions
 

  • Wash the potatoes and cut them into halves. Put them in a saucepan of boiling water with a little bit of salt. Let it boil till the potatoes have become soft yet firm.
  • Take them out and peel the skin. Cut them into smaller cubes and keep aside.
  • Roast sesame seeds till they have a slight colour and grind them into a coarse powder and keep aside.
  • In a frying pan or kadai, pour the mustard oil (keeping aside 1 tbsp) and when the oil is hot, add fenugreek seeds.
  • Let the seeds get some colour and release aroma. At that point, add 2 nos chopped green chilies. Stir them around and then add turmeric powder, cumin powder and corinder powder.
  • Add some salt and stir everything. Sprinkle some water to prevent the spices from burning up and keep the temperature medium to low.
  • When the raw smell of the turmeric powder goes off, add the hing and then the sesame powder.
  • It instantly becomes a lump, so add a little bit of water to make it smooth. Then add the potatoes and coat the potatoes in all the spices.
  • Add that one tbsp of mustard oil and very little water (0nly if required).
  • Add cucumber and check the seasoning. Squeeze in lemon juice to your taste.
  • Then finish it with more split green chilies and chopped coriander leaves.
  • Serve hot with rice or roti, sel roti or even poori.
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