Nepali Aloo Tareko Recipe
Nepali cuisine is robust, flavourful and is a blend of Indian and Tibetan influences. Rice and dal forms the staple food with the sides of stir fried leafy vegetables, deep fried vegetables or meat adds to the smoky flavour. Tareko means fried in nepali. Nepali Aloo Tareko Recipe is a flavourful potato fry dish. Easy to make with few ingredients yet bursting with flavours. Serve the Nepali Aloo Tareko Recipe along with hot Steamed Rice and Dal Fry for a comforting weeknight dinner.
Here are a few more recipes to serve your meal as a side dish
- 500 grams Potatoes (Aloo) , peeled and cut into wedges
- 1/4 teaspoon Methi Seeds (Fenugreek Seeds)
- 1/2 teaspoon Ajwain (Carom seeds)
- 4 Dry red chillies
- 1/2 teaspoon Turmeric powder (Haldi)
- 2 tablespoons Ginger Garlic Paste
- 1.5 tablespoons Coriander Powder (Dhania)
- 2 teaspoons Red chilli powder
- 1 pinch Sichuan peppercorns , (Nepali timur)
- 3 tablespoons Mustard oil
- Salt , to taste
How to make Nepali Aloo Tareko Recipe
To begin making Nepali Aloo Tareko Recipe, peel, wash and cut the potatoes into thick wedges, soak it into water to avoid discolouration and keep aside.
Heat 2 tablespoons of mustard oil in a pan on high heat so that it reaches its smoking point.
Lower the heat, add the fenugreek, caraway seeds and dried red chillies and let it splutter.
Add the drained potato wedges, turmeric powder, salt and give it a good stir.
Cook the potatoes over high flame so that they get roasted and then simmer till the potatoes are cooked to 3/4. this will take around 10 minutes.
Remove the potatoes into a plate and keep aside.
Into the same pan, add a tablespoon of mustard oil and smoke it.
Add the ginger and garlic pastes and saute till the raw smell goes away.
Add the coriander, red chilli and timur powder and saute well.
Re-introduce the potatoes into the pan and stir well until the potatoes are well coated with the spices.
Cook the potatoes in low heat for 10 minutes till they are fully done and turns crispy, occasionally stirring inbetween.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.