Nepali Aloo Achar Recipe: When one thinks of pickles, mango, lemon, or chili often come to mind. However, in Nepal, a beloved variant is the potato pickle, cherished in both homes and eateries. The best part? This delightful dish can be prepared in just 10 minutes. Recently, content creator Nikki Patel shared a simple recipe that has gained popularity on social media. With its tangy, slightly sour, and spicy taste, this Nepali potato pickle elevates even the simplest boiled potatoes.

This pickle is often paired with snacks, dal-rice, or roti-sabzi. Notably, famous TV actress Sriti Jha mentioned in an interview her fondness for this pickle. If you're eager to try something quick and unique, this Nepali potato pickle is a fantastic addition to your culinary repertoire.

The Magic of Spices: Lightly Roasting and Grinding
The distinctive flavor of Nepali potato pickle is derived from a special blend of spices. For this, gather half a cup of white sesame seeds, half a teaspoon of fenugreek seeds, and one teaspoon of fennel seeds. Lightly roast these ingredients in a dry pan, ensuring they don’t burn; turn off the heat once they release their aroma. Roasting enhances the flavor and eliminates moisture. After cooling, grind the spices finely in a mixer. This spice powder imparts a unique Nepali flair to the pickle.

The Crunch of Fresh Vegetables with Boiled Potatoes
This recipe incorporates not only potatoes but also fresh vegetables, adding depth to both flavor and texture. Start by boiling 4-5 potatoes. Once cooled, peel and chop them into medium-sized pieces. Slice a cucumber and a carrot into thin, long strips. Combine the potatoes, cucumber, and carrot in a large bowl. Sprinkle the prepared spice powder over the mixture. At this point, the base of the pickle is ready.

Mustard Oil Tempering: Authentic Nepali Flavor
Nepali pickles are known for their spicy and aromatic tempering. Heat mustard oil until it’s thoroughly hot, then allow it to cool slightly before adding mustard seeds. When the seeds start to crackle, introduce a pinch of asafoetida, half a teaspoon of turmeric, and finely chopped green chilies. A robust aroma will fill the air shortly after. Pour this hot tempering over the bowl of potatoes and vegetables. The hot oil activates the spices, enriching the pickle's flavor.

Salt and Lemon Balance Flavor
Salt and acidity are essential for pickles. Adjust the salt according to your taste. Then, squeeze a fresh lemon and incorporate its juice into the mixture. Gently stir with a spoon or your hands to ensure the spices, oil, and lemon juice coat each piece evenly. This step enhances the pickle's spiciness and freshness.

Coriander Leaves Final Touch
To finish, add a generous amount of finely chopped coriander leaves and mix gently. This not only adds a fresh aroma but also brightens the pickle's appearance. Your Nepali potato pickle is now ready to enjoy. You can serve it immediately or let it sit covered for 10-15 minutes to allow the flavors to blend. This pickle pairs wonderfully with dal-rice, paratha, or as a snack.

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