Nepali aloo – crispy potatoes in a aromatic, spiced, ginger, garlic, vinegar sauce – is an excellent simple and flavorful facet dish. In addition they make a scrumptious snack! This publish was initially revealed on April 3, 2009.

This can be a recipe from when my husband and I first moved to Seattle after getting married. My maasi (that’s my auntie), visited us. At the moment, we had been dwelling a really bachelor form of life, not cooking a lot at dwelling, however maasi needed to eat at dwelling, so she made a bunch of dishes and taught me learn how to make them, too. Certainly one of these was these Nepali potatoes (Nepali aloo- potatoes from the nation of Nepal ), they usually had been so scrumptious and tremendous simple!

I don’t know the place she obtained the recipe from, and there are a few totally different variations on-line. That is my maasi’s model, the place she fries up some ginger, garlic, and inexperienced chilies, after which makes a tarka: the spice oil with mustard seeds and cumin seeds. Then she fries up some boiled potatoes and mixes them with all the tempering together with slightly little bit of vinegar for tang. They make the perfect potatoes you’ve ever had!! The spices, ginger and garlic, vinegar all work amazingly with crisp potatoes.

That is my simplified model of Nepali aloo. You prepare dinner the potatoes in a skillet, so that you don’t want to make use of a second pot boiling them. I additionally decreased the oil, so that you’ve got simply sufficient to prepare dinner the entire spices, ginger, garlic, and inexperienced chili. Then, mix the crisped up potatoes with this spice oil combination, add the vinegar, prepare dinner that for a bit, and that’s it.

It seems actually nice if you happen to use sliced potatoes that aren’t too thick, as a result of they prepare dinner rapidly and have extra floor space to crisp up. Yellow potatoes or Yukon gold potatoes work finest, however you should utilize every other potatoes, as properly.

Why You’ll Love Nepali Potatoes

• tremendous simple, 1-pan, 30-minute facet dish
• crisp-on-the-outside, tender-on-the-inside potatoes in a scrumptious sauce
• so many wonderful taste from entire spices and aromatics and vinegar!
• naturally gluten-free, soy-free, and nut-free

Substances and Substitutions

• potatoes – Yellow/Yukon Gold potatoes are the perfect to make use of for Nepali potatoes, however you should utilize any peeled and sliced potatoes you want. You can too use peeled child potatoes, if they’re lower than 1″ in dimension.
• entire spices – brown or black mustard seeds and cumin seeds are the bottom for the tempering.
• aromatics – julienned ginger, garlic, and inexperienced chilies add a lot taste! Just remember to slice them thinly, like within the picture beneath.
• turmeric and salt – For shade and taste.
• white vinegar – For tang. You should utilize rice vinegar, if you happen to want.

Easy methods to Make Nepali potatoes

Peel and dice the potatoes, if you happen to haven’t already. Warmth a skillet over medium-high warmth and add a teaspoon of oil. As soon as the oil is scorching, unfold the oil on the pan, then add the potatoes and unfold them evenly within the pan, so that they don/t overlap. Allow them to sit undisturbed for a minute or two, then combine and flip. Cowl the skillet with a lid, cut back the warmth to medium-low, and proceed to prepare dinner for about 5 minutes.

Open the lid, flip the potatoes, after which cowl once more, and prepare dinner for an additional 6 to eight minutes till they’re cooked to your desire. Stir as soon as in between and even them out, so that they’re not overlapping an excessive amount of. The potatoes will crisp on the sides however keep smooth within the center. Relying in your range, chances are you’ll want to show the warmth as much as medium to prepare dinner them quicker. In the event you’re utilizing child potatoes, add 1/4 cup of water earlier than protecting with the lid and cooking for 10 to fifteen minutes till they’re cooked by way of. Take away the potatoes from the skillet and set them apart.

In the identical skillet, add the remaining teaspoon of oil and warmth it over medium-high warmth. As soon as the oil is scorching, add the mustard seeds and cumin seeds. Cook dinner till the mustard seeds begin to pop or not less than change shade/lighten a bit and sizzle quickly. The cumin seeds ought to grow to be aromatic and darken considerably. Relying in your range and skillet, the mustard seeds could not pop, however they need to nonetheless lighten in shade and grow to be fragrant.

Scale back the warmth to low and permit the skillet to chill barely for a couple of seconds. Then, add the julienned ginger, garlic, inexperienced chilies and a pinch of salt. Combine the whole lot properly and prepare dinner over low warmth till the garlic turns golden and is totally cooked. Add a teaspoon of oil if wanted to prepare dinner the aromatics

Add within the crisped potatoes together with the turmeric, salt, and vinegar. Combine very well, tossing properly to coat. Let the combination prepare dinner for a few minute to prepare dinner the robust taste of vinegar slightly bit. Style and modify the salt and taste, then swap off the warmth.

What to Serve with Nepali Potatoes

Serve these potatoes scorching with a facet of dal and a few plain rice or Indo Chinese language fried rice. You may garnish with cilantro, however I additionally like them as-is.