This delightful Nepali dish affectionately known as "Aloo ko Achar" celebrates the humble potato in all its glory. This palate warming salad is a vibrant fusion of boiled potatoes and zesty spices all harmonising to create flavours that are both bold and fresh. Aloo ko Achar's versatility allows it to be savoured as a light meal, or as a companion to staples like rice or roti. Every time I host a gathering, or when friends and family drop by for a visit, Aloo ko Achar is a staple on my menu.
Prep Time:15minutes mins
Cook Time;10minutes mins
Course:dinner, lunch, side, Starters and appetizer
Cuisine;nepal
Servings:5 servings
Calories:187 kcal
Ingredients:
Fresh Ingredients
500 gram Baby Potato Boiled and cut into halves. You can use any potato you like and cut them into bite sized chunks
1 Red onion Finely sliced
5 Stems Fresh coriander
1 teaspoon Garlic paste
1 teaspoon Ginger paste
2 Fresh chilly finely chopped
2 tablespoon Lemon juice
Spice Mix
2 tablespoon Toasted sesame seed powder Either buy in a packet or toast your own sesame seeds and crush them using mortar and pestle or blender.
1 teaspoon Cumin powder
1 teaspoon Coriander powder
½ teaspoon Timmur (Nepali Sichuan pepper)
1 teaspoon Salt
Tempered Oil Dressing
3 tablespoon Vegetable oil
½ teaspoon Fenugreek seeds
½ teaspoon Turmeric powder
2 Dried red chilly
Instructions:
Potato Preparation
Begin by peeling your chosen potatoes with care. Once your potatoes are prepared, transfer them to a large pot of boiling water. Allow them to simmer on high heat for approximately 10 to 15 minutes. Keep an eye on their texture - you want them to achieve a perfect balance of firm yet tender. Overcooking may result in a too soft texture, leading to a mushy salad.
Once cooked remove the potatoes from heat and allow them to cool down to room temperature. After they have sufficiently cooled, chop the potatoes into medium-sized chunks, ensuring uniformity for an even flavor profile. If you're using baby potatoes, slicing them in half should suffice.
Transfer these potato pieces into a large mixing bowl.
Add the ingredients together
Add all the fresh ingredients to the mixing bowl with the potatoes-Add the freshly chopped onion, finely chopped fresh chili for a dash of heat and freshly, cut coriander for a herbal undertone.
Next, introduce ginger paste and garlic paste to the mix. These offer a depth of flavor, with their warm and spicy notes.
Squeeze in the lemon juice for a tangy edge and season with salt to taste.
Add the spice mix to the bowl- Sprinkle in some timmur powder, sesame seed powder, coriander powder, and cumin powder. These spices infuse the salad with a vibrant and earthy flavor profile, taking it up a notch.
Make the tempered oil dressing
Heat the vegetable oil over medium heat in a small pan. Once the oil reaches smoking point, add in the fenugreek seeds for 15-30 seocnds. Allow them to cook until they turn a dark shade of brown, releasing their nutty and slightly bitter aroma. Now, add dried red chili to the pan, followed by turmeric powder. Let these ingredients cook for about 15 seconds.
Once the oil infusion is ready, pour this fragrant oil over the potato mixture in the bowl.
Combine the ingredients
Combine all these beautifully layered ingredients, making sure every potato chunk is well coated with the flavor-infused oil and spice mixture.
Now comes the time for patience: set the bowl aside and let it sit for about 15 to 20 minutes. This resting period allows the flavours to penetrate deeply into the potatoes, transforming them into flavour bombs.
Serve
Now, your Aloo ko Achar is ready to serve! Dish it out as a side dish alongside a hearty meal, or present it as an appetizer to whet the appetite.
