Nepalese Lemon Achar Potatoes
4.3 / 5 from 3 reviews
Serves: about 4 people. Portion size: about 250g per person. Country of origin: Nepal. Features fresh lemon zest and/or juice. Nutrition values are recipe-development estimates per 100g and per saved portion; actual values vary by brands, cooking yield and serving size.
Estimated Nutrition (per 100g finished recipe)
- Calories
- 126 kcal
- Protein
- 3.4 g
- Carbohydrate
- 21.5 g
- of which sugars
- 2.3 g
- Fat
- 3.3 g
- of which saturates
- 0.5 g
- Fibre
- 3 g
- Salt
- 0.51 g
Ingredients
- 800g waxy potatoes, cut into chunks
- 2 lemons, zest and 75ml juice
- 35g sesame seeds, toasted
- 1 tbsp mustard oil or rapeseed oil
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds
- 1/2 tsp turmeric
- 1 green chilli, sliced
- 1 small red onion, finely sliced
- Small handful coriander
Method
Boil the potatoes until tender but intact, then drain and steam dry.
Crush half the sesame seeds and mix with lemon zest and juice.
Heat oil and toast cumin and fenugreek seeds until aromatic; add turmeric.
Pour the hot temper over the potatoes and fold in the sesame-lemon dressing.
Add chilli, onion and coriander and rest for 15 minutes before serving.
Reviews
My first attempt at Nepalese Lemon Achar Potatoes was a success, with one small note for next time. I used rapeseed oil and still found the temper fragrant and satisfying.
Sarah GoodallI enjoyed making Nepalese Lemon Achar Potatoes and the instructions behaved exactly as promised. Fenugreek added a pleasantly bitter edge that made the fresh lemon more complex.
steve4Nepalese Lemon Achar Potatoes earned a permanent place in my recipe folder. Resting the potatoes let them absorb the sharp sesame-lemon dressing without becoming mushy.
Steve Allanson