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."

Nepalese potato and cucumber pickle salad


  • 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


  • STEP 1

    Boil the potatoes and, once cooked, drain and transfer them to a big bowl. Add the cucumber.

  • STEP 2

    In a small frying pan, toast the sesame seeds over a medium heat – stir constantly as they need to be evenly browned. Once toasted, cool slightly, then use a high-powered blender or food processor to blitz them to a powder.

  • STEP 3

    Add the ground sesame seeds, cumin, ground coriander, garam masala (if using), chilli powder, pepper, the juice of 1 lime, timmur (if using) and a big pinch of salt to the potato and cucumber mixture. Mix well.

  • STEP 4

    Heat the oil in a small pan over a high heat. Once the oil is hot, add the fenugreek seeds. Once they darken slightly, turn off the heat, then add the chillies and ground turmeric. Immediately and carefully pour this over the potato and cucumber mixture. Add the fresh coriander. Wait a few minutes for the oil to cool down, then mix well. Add 50ml-100ml of water to make it saucy. Season with salt and more lime juice, if needed.

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