This spicy potato salad is one of the most common dishes in Nepal. Every Nepali person would have had this achar at least once in their lifetime. It's one of the freshest and cheapest dishes to prepare and is loved widely.
- 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
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Place the potatoes in a saucepan, cover with salted water, simmer gently until cooked through. Set aside until cool enough to handle, then peel and cut into cubes.
Mix the potato with the peas, both types of chilli, lemon juice and black sesame. Set aside.
Pour oil into a small frypan over medium heat. When oil is hot, add the turmeric powder and fenugreek seeds. Once the fenugreek seeds turn slightly brown, pour the contents of the pan, including oil, into the bowl with potatoes and mix.
Garnish with fresh coriander and serve.
• Black sesame seeds are available from spice shops, Indian food shops and some delicatessens.
Photography by Alan Benson. Styling by Michelle Noerianto. Food preparation by Nick Banbury and Cynthia Black.