Aloo Matar Achar (Nepali Mix Achar Recipe)

Ingredients

• 3 (272 g / 0.6 lb)potatoes
• 53 g (⅓ cup)dry green peas, soaked overnight
• 75 g (½ cup)chopped onion
• 150 g (1 cup)chopped carrot
• 150 g (1 cup)chopped cucumber
• 10 g (⅓ cup)cilantro
• 15 ml (1 tbsp)oil
• 2green chillies, or more to taste
• ½ tspfenugreek seeds
• 1 tspground turmeric
• 1 tspKashmiri red chilli powder
• 1 tspground cumin
• ½ tspSichuan pepper powder (timur)
• to tastesalt
• 15 ml (1 tbsp)lemon juice
• 2 tbspblack sesame powder
• 3 tbspbrown sesame powder
• 1.2–1.4 litres (5–6 cups)water

Instructions

1. 1

   Boil the potatoes

   Boil the potatoes in 1.2–1.4 litres (5–6 cups) of water over a medium heat.

2. 2

   Cut the potatoes

   When the potatoes are cooked, cut them into small pieces.

3. 3

   Combine the vegetables

   Put the potatoes, overnight-soaked green peas, carrot, onion, cucumber and cilantro in a bowl.

4. 4

   Add the spices

   Add the turmeric, salt to taste, Kashmiri chilli powder, cumin, Sichuan pepper and sesame powders to the bowl.

5. 5

   Heat the oil

   Heat the oil in a pan.

6. 6

   Brown the tempering

   When the oil is hot, add the fenugreek seeds and green chillies. Cook until they turn brown.

7. 7

   Mix and serve

   Pour the hot oil over the bowl, add the lemon juice and mix everything well. Serve the aloo matar achar.

What is aloo matar achar?

Aloo matar achar is a Nepali potato and pea salad, or mix achar, combining cooked potatoes and peas with fresh vegetables, spices and a tart finish. Achar refers to pickled or strongly seasoned accompaniments enjoyed alongside a meal.

This version balances soft potato and peas with crisp cucumber and carrot. Sesame powder gives the mixture body, while a hot oil tempering brings out the flavour of fenugreek and green chilli.

Nutrition and macros by portion

The nutrition label shows one serving as written: 246 calories, 8g protein, 39g carbs, 7g fat.

Potatoes and peas provide most of the carbohydrates, while the sesame powders and oil contribute much of the fat; peas and sesame also provide some protein. Pair a serving with a protein-rich main and another vegetable dish for a more balanced plate.

The potatoes and peas

Potatoes: Boil them until tender enough to cut easily, but not so soft that they crumble when mixed. Let excess water drain away before adding them to the bowl.

Peas: Soak the dry peas overnight as specified, then drain them before combining with the other ingredients. The method uses them soaked, rather than calling for a separate cooking step.

Fresh vegetables for contrast

Cucumber and carrot: Cut both into small pieces so they distribute evenly through the potato and pea mixture. Their fresh crunch offsets the softer ingredients.

Onion and cilantro: Chop the onion finely for a more even bite, and add the cilantro with the other vegetables. Keep the vegetables ready before making the tempering, which is best poured over while hot.

Build the spice mixture

Sesame: The black and brown sesame powders add a nutty taste and help coat the vegetables. Stir them in with the other seasonings so they are spread throughout the bowl.

Chilli and timur: Kashmiri chilli powder gives the mixture colour, while green chilli and Sichuan pepper powder add more punch. Adjust the green chilli to suit your preference, as the recipe suggests.

Get the tempering right

Hot oil: Heat the oil in a pan before adding the fenugreek seeds and green chilli. Watch closely as they cook; the recipe calls for the seeds to change colour to brown.

Pour promptly: Tip the hot oil and aromatics over the seasoned mixture, then add the lemon juice and mix well. This distributes the tempering across the vegetables.

Serving and timing

The stated 20 minutes is the cooking and assembly time; the peas still need an overnight soak beforehand. If the potatoes are not yet tender, allow extra time rather than relying only on the stated total.

Serve the achar as a side with a Nepali or other South Asian main course. Its tangy, fresh character also works alongside plain rice or flatbread.

Recipe notes & tips

• Soak the dry peas overnight before starting the 20-minute preparation.
• Cut the vegetables into similarly small pieces for an even mix.
• Drain the potatoes well so excess cooking water does not dilute the seasonings.
• Taste the mixture after combining and adjust the salt to your liking.
• Keep an eye on the fenugreek seeds as they brown, since they can darken quickly.

Variations

• More heat: Add extra green chilli to the tempering.
• More lemon: Increase the lemon juice slightly for a sharper finish.
• Extra crunch: Keep the cucumber pieces a little larger than the potatoes.
• Sesame balance: Adjust the ratio of black to brown sesame powder while keeping the total amount similar.
• Herb change: Add more cilantro for a fresher, more herb-forward bowl.

Common mistakes to avoid

• Undercooked potatoes: Boil until they are tender enough to cut easily.
• Waterlogged mixture: Drain the potatoes well before combining the ingredients.
• Uneven chopping: Cut the vegetables into small, consistent pieces so each serving mixes well.
• Burnt fenugreek: Watch the seeds as they brown and pour the tempering over the bowl promptly.
• Unsoaked peas: Soak them overnight as directed before assembling the achar.

How to store

Refrigerate leftovers in a covered container and use within 2 days for the best texture. Serve chilled or let the mixture come to room temperature; reheating is not necessary and can soften the fresh vegetables.

Frequently asked questions