Nepali Aloo Achar Recipe: The word pickle often brings to mind images of mango, lemon, or chili, but in Nepal, there's a potato pickle that's a favorite in homes and restaurants. The special thing is that this pickle doesn't take long to make; it's ready in just 10 minutes. Content creator Nikki Patel recently shared its easy recipe, and people are trying it on social media. With its tangy, slightly sour, and spicy flavor, this Nepali potato pickle makes even ordinary boiled potatoes special.

This is why it's often enjoyed with snacks, dal-rice, or roti-sabzi. Interestingly, renowned TV actress Sriti Jha also shared in an interview that she loves this pickle. If you're looking to try something new and quick, this Nepali potato pickle could be a great idea for your kitchen.

The Magic of Spices: Lightly Roasting and Grinding
The true flavor of Nepali potato pickle comes from its unique spice mix. For this, take half a cup of white sesame seeds, half a teaspoon of fenugreek seeds, and one teaspoon of fennel seeds. Lightly roast all three in a dry pan. Be careful not to burn the spices; just turn off the heat once they begin to smell. Roasting intensifies the flavor and removes any moisture. Once the spices have cooled, put them in a mixer and grind them finely. This powder gives this pickle its distinctive Nepali-style touch.

The Crunch of Fresh Vegetables with Boiled Potatoes
This pickle uses not just potatoes, but also some raw vegetables, which enhance both flavor and texture. First, boil 4-5 potatoes. Once cool, peel them and cut them into medium-sized pieces. Take a cucumber and a carrot and cut them into thin, long slices. Place the potatoes, cucumber, and carrot in a large bowl. Sprinkle the prepared spice powder over the pickle. At this stage, the pickle's base is ready.

Mustard Oil Tempering: Authentic Nepali Flavor
Nepali pickles are characterized by their spicy and aromatic tempering. Heat mustard oil. Once the oil is thoroughly heated, let it cool slightly, then add mustard seeds. When the mustard seeds begin to crackle, add a pinch of asafoetida, half a teaspoon of turmeric, and finely chopped green chilies. A strong aroma will emerge after a few seconds. Immediately pour this hot tempering into the bowl of potatoes and vegetables. The hot oil further activates the spices, deepening the pickle's flavor.

Salt and Lemon Balance Flavor
Salt and sourness are the real life force of pickles. Adjust salt to taste. Then, squeeze a fresh lemon and add its juice to the mixture. Gently mix with a spoon or your hands so that the spices, oil, and lemon are evenly coated on each piece. This step makes the pickle spicy and fresh.

Coriander Leaves Final Touch
Finally, add plenty of finely chopped coriander leaves and mix gently. This adds both a fresh aroma and color to the pickle. Your Nepali potato pickle is ready. Eat it immediately, or let it sit covered for 10-15 minutes to allow the flavors to meld. This pickle is a great accompaniment to dal-rice, paratha, or a snack.

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