Boiled potato pickle

Aalu or potato is one of the most popular food items in Nepal. Every Nepali household has aalu, if nothing else, in their kitchen. Aalu is a free vegetable that is mixed with almost anything and everything. It could not only be cooked as a vegetable or snacks but also aalu pickle could be made out of it. Locally known as aaluko achar, the potato pickle is famous and one of the most desired fresh pickles during the various occasions or just as something to add to the taste of lunch or dinner. It is easy to prepare and tasty to eat. Discussed below is the process of making aalu ko achar.


6 boiled potatoes

3 tbsp lemon juice

5 small green chilies

4 tsp sesame seeds

3 tsp mustard oil

1 tsp red chili powder

1 tsp turmeric powder

1 tbsp chopped coriander leaves

1 tsp fenugreek seeds (methi)

Salt to taste


First of all, peels off the skin of the boiled potatoes and cut each potato into 1 inch cubes. Then take a pan and heat the sesame seeds until it starts cracking. Now, keep it aside and let it cool down. After it is cold, grind the seeds and make a thick paste out of it then mix it well with the potatoes. Then, add salt, coriander leaves, red chili powder and lemon juice and keep it aside while you heat a pan (or you could simply grind the sesame seeds into powder and add the powder to the potato and use a little water while you mix all the ingredients well). Pour mustard oil in the pan and add fenugreek seeds, turmeric powder, and green chilies and fry it until the seeds turn brown. When it is done, pour the contents into the potato mixture and mix everything thoroughly. You could also mash some potatoes and add a little water to give it ‘gravy’ feel rather than serving it completely dry. At last, garnish the pickle with the chopped coriander leaves and serve it with rice or roti.