Authentic Nepali Aloo Curry (Aloo Tilko Achar) From the Kitchen of Sushila Poddar
If you are looking for a quick, vibrant, and nutty potato dish that packs a serious punch of flavor, this recipe from Susheela Poddar’s kitchen is an absolute must-try! Known traditionally as Aloo Tilko Achar, this dish combines tender, hand-broken potatoes with a rich roasted sesame paste, a bright citrus kick, and a tempered mustard oil drizzle.
It’s bold, comforting, and wonderfully easy to make.
Recipe Overview
Prep time: 15 mins
Cook time: 15 mins
Servings: 4
Ingredients
3 Medium Potatoes (boiled and cooled)
4 tbsp White Sesame Seeds (Til)
4 Lemons (juiced)
2 tbsp Mustard Oil (Sahaj brand recommended)
½ Green Capsicum (sliced lengthwise)
2 Green Chillies (slitted and deseeded)
1 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
2 tbsp Fresh Coriander Leaves (finely chopped)
Salt (to taste)
Cold Water (as needed)
Step-by-Step Instructions
- Prep the Potatoes & Sesame Base
Prepare the Potatoes: Once your boiled potatoes have cooled down completely, peel them. Break them into bite-sized pieces using your hands (this helps the potatoes absorb all the delicious dressing better than cutting them with a knife!).
Roast & Grind: Dry roast the white sesame seeds (til) in a pan over medium heat until fragrant and lightly golden. Allow them to cool, then grind them into a smooth powder using a blender/mixi. - Mix the Curry Base
In a large mixing bowl, combine the ground sesame powder with a little cold water to create a smooth, pourable paste.
Whisk in the freshly squeezed lemon juice, turmeric powder, red chilli powder, and salt to taste.
Add the hand-broken potatoes to the sesame mixture and toss gently until every piece is well coated. - Prepare the Spicy Tadka (Baghaar)
Heat the mustard oil in a small pan until it reaches a gentle smoking point, then lower the heat.
Add the slitted green chillies and lengthwise-sliced green capsicum. Sauté briefly until slightly roasted yet still crisp.
Turn off the flame and remove the pan from heat. - Assemble and Serve
Pour this hot mustard oil tempering (baghaar) directly over the prepared potato-sesame mixture.
Garnish with freshly chopped coriander leaves and give everything a final, gentle toss.
Chef’s Tip: Serve fresh at room temperature alongside steamed rice, dal, or flatbreads for a delightful Nepali meal!
