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Nepali Aloo ko Achar - Aloo Sabzi

Nepali aloo ko achar. Easy to make Instant pickle recipe from Nepali cuisine. A side dish with main course or with breakfast or snacks. potato pickle recipe or Instant Achar.
4.75 from 4 votes
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Course: Side Dish
Cuisine: Nepali Cuisine
Keyword: aloo, Potato curry
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Rekha Kakkar


  • 1.5 teaspoon Coriander seeds sabut dhania
  • 1 teaspoon cumin seeds jeera
  • 1.5 tablespoon ginger
  • 300 grams potatoes boiled
  • 75 grams green peas boiled
  • 2 green chillies chopped
  • 1 teaspoon sesame safed til powder
  • 1 teaspoon yellow mustard powder
  • Salt to taste
  • 1 teaspoon red chilli powder
  • 4 tablespoons mustard oil
  • ½ teaspoon fenugreek seeds methi
  • ½ teaspoon haldi powder
  • 1 lime


  • Coarsely grind coriander seeds, cumin seeds and ginger in a mortar and pestle. Keep it aside.
  • Cut the boiled potatoes into cubes and put them in a shallow dish, add in the green peas.
  • Sprinkle the sesame seed powder and yellow mustard powder in the potato.
  • Add chopped green chillies, salt, red chilli powder, and the coarsely ground spices (coriander, cumin, and ginger)from the mortar to the potatoes.
  • Take a pan and heat about 4 tablespoons of mustard oil till it starts to smoke a little. Cooking or heating the mustard oil will remove the pungent raw taste it has.
  • Switch off the heat and add ½ teaspoon fenugreek seeds and ½ teaspoon turmeric powder to the oil.
  • Pour this hot oil tempering over the bowl of potatoes and spices and mix thoroughly tossing the seasoning (tadka) with the potatoes.
  • Squeeze a lemon and toss it again.
  • Serve it with paratha and chai.