Nepali Potato Peas Salad (Aloo Kerau Ko Achar) – Chef Surya Mahat

Aloo, kerau ko achar is a typical Nepalese dish, which is passed from generation to generation. It carries a long history and it is that kind of dish which you can find prepared almost in all the Nepalese kitchen. A very humble dish prepared during a festival, social gathering, or as an accompaniment with a meal during lunch or dinner.

Preparation Time: 30 minutes
Portion Size: 2


  • 120g boiled and diced potato
  • 80g diced small cucumber
  • 100g green peas
  • Whole red chilli(Dalle) as required
  • 3 g chopped fresh coriander
  • 15g hog plum powder
  • 10g toasted and powdered black sesame
  • 1tsp lemon juice
  • 1nos lemon zest
  • 4 g fenugreek seed
  • 2g turmeric powder
  • ½ tsp cumin powder
  • ½ tsp red chilli powder
  • 25 ml of mustard oil
  • Salt to taste

Method of Preparation

  • Combine diced potato, cucumber, green pea in a mixing bowl.
  • Place red chilli, hog plum powder, sesame seed powder, chilli powder & cumin powder at the centre of the mixture.
  • Meanwhile, heat the mustard oil. Once it is hot enough, crackle the fenugreek seed.
  • Make sure not to burn it otherwise, they turn bitter.
  • Remove from the heat source and add turmeric powder.
  • Pour the hot oil over the salad & spices mixture in order to temper it.
  • Sprinkle chopped coriander.
  • Grate 1 lemon zest, pour lemon juice.
  • Season with salt and mix well. Adjust the seasoning & spiciness as required.

Recipe By: Chef Surya Mahat

Chef Surya Mahat is a passionate and self-driven chef currently based in Kathmandu. He has 6 years of international experience, working at reputed hotels in Qatar, Maldives. He worked as a Chef de partie at Intercontinental Doha in Qatar and currently working as a culinary instructor at the Academy of Culinary Arts, lagankhel, Nepal. He loves foraging, gathering food from the wild and enjoy cooking & creating a new fusion of tastes.

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