Nepali Aloo Ko Achar Recipe Aloo ko achar is a bright Nepali potato salad served at gatherings, festivals and everyday meals. Unlike a mayonnaise salad, it gets richness from toasted sesame and character from mustard oil, lemon, chilli, fenugreek and timur.
Recipe summary: Prep 20m | Cook 20m | Yield 6 side servings
Ingredients
- 750 g waxy potatoes
- 1/3 cup white sesame seeds
- 1 medium cucumber, seeded and sliced
- 1 small red onion, thinly sliced
- 2 green chillies, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground timur
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 2 tablespoons mustard oil or neutral oil
- 1/2 teaspoon fenugreek seeds
- 2 tablespoons chopped coriander
How to make it
1. Boil the potatoes
Cook whole potatoes in salted water until a knife enters with slight resistance. Cool, peel and cut into bite-size pieces.
2. Make sesame powder
Toast sesame over medium-low heat until fragrant and pale golden. Cool and grind to a slightly coarse powder.
3. Combine
Gently mix potatoes, sesame, cucumber, onion, chilli, cumin, timur, lemon and salt.
4. Add the tempering
Heat oil. Add fenugreek and cook until dark brown but not burnt. Remove from heat, add turmeric, then pour immediately over the salad.
5. Rest and serve
Fold in coriander and rest 15 minutes so the potatoes absorb the seasoning. Adjust lemon and salt.
Practical tips
- Do not overcook the potatoes or the achar becomes mashed.
- Toast sesame gently; burnt sesame tastes bitter.
- Add cucumber close to serving for the best crunch.
- Wear gloves when handling hot chillies.
Frequently asked questions
Can I make aloo ko achar ahead?
Make it several hours ahead and refrigerate, but add cucumber shortly before serving.
What can replace timur?
Sichuan pepper gives a related citrus tingle, though it is not identical.
Is mustard oil required?
It gives traditional pungency, but neutral oil works if mustard oil is unavailable.
Adjust chilli and salt to taste. Cool leftovers promptly and refrigerate in a covered container.