Gorkha Aloo Ko Achar, A Delicious Nepali Potato Pickle
Image Credit: tos_tasteofsikkim/Instagram

Nepali cuisine is a unique blend of flavours, spices, and cooking styles influenced by its neighbouring countries, India and Tibet. The staple food of Nepal is dal bhat, a combination of lentil soup and rice, served with various side dishes like vegetables, meat, and pickles. Nepali cuisine is also known for its extensive use of spices such as cumin, coriander, turmeric, and chilli, which give the food a distinct aroma and taste. Furthermore, many traditional Nepali dishes are prepared using traditional methods such as wood-fired stoves and earthenware pots, giving them an authentic taste.

Nepali cuisine boasts a beloved and effortless potato pickle known as Aloo ko Achar, which can be paired with breakfast, snacks, and main courses. This adaptable condiment is essential to all celebrations and daily meals. Although the recipe's fundamental ingredients remain constant, the consistency of the sauce can vary, with some preferring more or less water and oil. Cucumber slices, radishes, and green chillies can also be added to enhance the pickle's flavour. Preparing the dish is simple, provided the potatoes are cooked to perfection. The level of spiciness can be adjusted to personal taste, making this recipe a favourite amongst Nepali food lovers.


  • 700 gms Potatoes
  • ⅓ cup White sesame seeds 
  • ½ cup Mustard Oil 
  • 1 tbsp Ginger 
  • Pinch Fenugreek Seeds 
  • 1.5 tbsp Red Chilli powder 
  • ¾ tsp Turmeric Powder 
  • ½ tsp Timur (or Sichuan pepper)
  • 4 tbsp Lemon Juice 
  • ⅔ cup Water 
  • 1 tbsp Salt
  • 5 Green chilli
  • ½ cup Fresh Coriander
  • ¼ tsp Hing powder


  • Dry roast the sesame seeds until slightly golden and then grind them into a fine paste.
  • Boil the potatoes, peel and cube them into medium size pieces.
  • Wash, slit and chop green chillies into large pieces.
  • Take your timur or Sichuan peppercorns and pound them into a coarse powder. 
  • In a large bowl, combine the cubed potatoes, sesame seed powder, chillies, salt, chilli powder and timur.
  • In a pan, heat up the mustard oil and saute the fenugreek seeds.
  • Take the pan off the heat and then add the hing and minced ginger. 
  • Stir it together and then pour the mixture over the potatoes. 
  • Combine it well and then add the lemon, coriander and a splash of water. 
  • Cover and let it soak for about an hour. 
  • Serve cold or room temperature as a salad or pickle.