By Jheelum Basu
December 6, 2025
A bowl of Nepali aloo ko achar simply brings a blast of tangy taste and spicy flavour to the dinner table. Known for its versatile, flavourful nature, this is an ideal side-dish often served with traditional Nepali cuisine. To make the spicy potato pickle this winter, follow this recipe.
3 cups of potatoes ⅓ cup white sesame seeds 5 green chillies 1 tbsp salt 1½ tbsp red chilli powder ½ tsp Sichuan pepper ½ cup mustard oil 1 pinch fenugreek seeds 1 pinch cumin 1 tbsp grated ginger ¼ tsp asafoetida ¾ tsp turmeric powder ⅔ cup water 4 tbsp lemon or lime juice ½ cup chopped cilantro
Boil potatoes in salted water. Next, peel and cut them into medium-sized cubes. Dry-roast the sesame seeds and allow them to cool to room temperature before grinding. Chop green chiles into big pieces.
Take a large mixing bowl. Mix the potatoes, sesame seed powder, green chillies, salt, chilli powder, and Sichuan pepper. Mix them well.
Take oil in a skillet. Turn the flame on. Add the fenugreek and cumin and toast them slightly. Turn off the heat before adding ginger, asafoetida, and turmeric. Stir for one minute and pour the hot oil over the potato and spice mix. Combine them well.
Next, add some water, lime juice, and chopped cilantro and give it a good mix. Keep the potato pickle bowl covered for 1 hour for the flavours to infuse well before serving.