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Nepalese potato and cucumber pickle salad

A blue oval dish of potato salad with a small bowl f herbs on a red cloth

Nepalese potato and cucumber pickle salad

Name: Nepalese potato and cucumber pickle salad
Total time: 25 min
Yield: Serves 4 as a side
Ingredients: 250g potatoes peeled and cut into chunks; 1 cucumber cut into chunks; 100g sesame seeds; ½ tsp ground cumin; ½ tsp ground coriander; ½ tsp garam masala (optional); ¼ tsp hot chilli powder; ½ tsp freshly ground black peppercorns; 1 lime juiced (adjust to taste); 1 tsp timmur powder or sichuan pepper (optional); 50ml sunflower or vegetable oil; 1 tbsp fenugreek or cumin seeds; 1 green chillies finely chopped; 1 tsp ground turmeric; a handful of coriander finely chopped

Rajiv KC

Published: June 16, 2022 at 4:48 PM

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Serves 4 as a side

Easy

Total time: 25 mins

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This Nepalese dish (aalo ko achaea) is used as a condiment or side salad. Best served cold or at room temperature, it is perfect during spring and summer, and can be stored for up to three days in the fridge. You can add fresh, blanched peas to it as well

Gluten free

Vegan

Vegetarian

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Try this Nepalese dish from chef Rajiv KC. This is a recipe that Rajiv shared as part of his guide to Nepalese cuisine. Check it out to learn about Nepalese dumplings, goat curry and home-brewed beverages drunk in the mountain regions.

Nepal, a landlocked South Asian nation, is usually known for its Himalayan mountains, especially Mount Everest, and as the birth place of Buddha. It is also a nation of 126 ethnic groups with 123 languages, so for a country that is culturally rich and diverse, Nepalese cuisine can’t be put into one box. The unique culture of Nepal can be reflected in the food it has to offer. What it lacks in geographical size, it makes up for with its bold, big, beautiful flavours. Follow Rajiv on Instagram @rajivskitchen.

Rajiv's recipe tip: "It’s really hard to put this vegan dish into a category as it’s a fresh pickle that is used as a condiment or side salad. In our household it is eaten as a main meal because it is simple, easy yet delicious. This dish is very popular in Nepal, especially during festivities. Best served cold or at room temperature, it is perfect during spring and summer, and can be stored for up to three days in the fridge. You can add fresh, blanched peas to it as well."