This vibrant spicy potato salad, known as achar, is a staple in Nepali cuisine. Nearly every Nepali has enjoyed this dish at some point—it’s beloved for its bold flavours, freshness, and simplicity. Affordable and easy to prepare, it’s a true crowd-pleaser that holds a cherished place in homes across Nepal.
Serves: 5 people
Preparation: 10 minutes
Cooking: 20 minutes
Skill Level: EASY
Ingredients
- 500 g small desiree potatoes (or other varieties)
- 50 g podded green peas, blanched and refreshed under cold water
- 1 long green chilli, chopped
- 1 tsp chilli flakes (optional, for extra hot)
- ¼ cup (60 ml) lemon juice
- 2 tsp black sesame seeds (see Note)
- 2 tbsp vegetable oil
- 1 tsp ground turmeric
- 1 tsp fenugreek seeds
- fresh coriander leaves to serve
- chopped carrots, cucumbers and other vegetables can be added as an option
Steps
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Cook the potatoes: Place the potatoes in a saucepan and cover with salted water. Bring to a gentle simmer and cook until just tender. Drain and set aside to cool slightly. Once cool enough to handle, peel the potatoes and cut them into small cubes.
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Prepare the salad: In a large bowl, combine the cubed potatoes with the peas, green and red chillies, lemon juice, and black sesame seeds. Gently toss to mix and set aside.
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Infuse the oil: Heat the oil in a small frying pan over medium heat. Once hot, add the turmeric powder and fenugreek seeds. Cook until the fenugreek seeds turn slightly brown and aromatic.
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Dress the salad: Immediately pour the spiced oil and its contents over the potato mixture. Toss well to ensure everything is evenly coated.
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Garnish and serve: Top with fresh coriander and serve warm or at room temperature.