nepali aloo

Nepali aloo - crispy potatoes in a fragrant,  spiced, ginger, garlic, vinegar sauce - is a super easy and flavorful side dish. They also make a delicious snack!

Nepali Aloo (Crispy Spiced Garlic Vinegar Potatoes)

yellow potatoes

brown or black mustard seeds

cumin seeds

ginger

garlic (peeled and julienned)

green chilies

turmeric (or more, to taste)

salt

white vinegar rice

Peel and cube the potatoes, if you haven’t already. Heat a skillet over medium-high heat and add a teaspoon of oil. Once the oil is hot, add the potatoes and spread them evenly in the pan, so they don/t overlap. Let them sit undisturbed for a minute or two, then mix and flip.

Cover the skillet with a lid, reduce the heat to medium-low, and continue to cook for about 5 minutes. Open the lid, flip the potatoes, and then cover again, and cook for another 6 to 8 minutes until they are cooked to your preference. Stir once in between and even them out, so they’re not overlapping too much. The potatoes will crisp on the edges but stay soft in the middle. Depending on your stove, you may need to turn the heat up to medium to cook them faster. If you’re using baby potatoes, add 1/4 cup of water before  covering with the lid and cooking for 10 to 15 minutes until they are cooked through. Remove the potatoes from the skillet and set them aside.

Cook the potatoes.

In the same skillet, add the remaining teaspoon of oil and heat it over medium-high heat. Once the oil is hot, add the mustard seeds and cumin seeds. Cook until the mustard seeds start to pop or at least change color/lighten a bit and sizzle rapidly. The cumin seeds should become fragrant and darken significantly. Depending on your stove and skillet, the mustard seeds may not pop, but they should still lighten in color and become aromatic.

Reduce the heat to low and allow the skillet to cool slightly for a few seconds. Then, add the julienned ginger, garlic, green chilies and a pinch of salt. Mix everything well and cook over low heat until the garlic turns golden and is fully cooked.

Add in the crispy potatoes along with the turmeric, salt, and vinegar. Mix really well, tossing well to coat. Let the mixture cook for about a minute to cook the vinegar a little bit. Taste and adjust the salt and flavor, then switch off the heat.Serve these potatoes hot with a side of dal and some plain rice or Indian fried rice. You can also garnish with cilantro, but I also like them as-is.

Make the tempering/spice oil.

This recipe is delicious and easy to prepare, especially if you quickly prep the ingredients. The ginger gives the potatoes a nice zing!

https://www.youtube.com/watch?v=bDsmij4_dcY

Nepali aloo – crispy potatoes in a fragrant, spiced ginger and garlic and vinegar  – is a super easy and flavorful side dish. They also make a delicious snack! 

📖 TABLE OF CONTENTS: 
00:00 - Introduction
00:38 - What do Nepali Potatoes Taste Like?
01:03 - My Masi's Method for These Spiced Potatoes
01:27 - Serving Suggestion
01:48 - Recipe
03:52 - Variations

🌱Get the written recipe here ➡️  https://www.veganricha.com/nepali-aloo/


More potato recipes
Spinach potatoes https://youtu.be/-6i3_aMN2Ok?si=XKZPyiwQ5k-X8egO
Cumin potatoes https://youtu.be/TMCOh8ECiAk?si=60iUyuJhRbo4zPKM
Peanut sesame potatos https://youtu.be/gHUn6ca-EPc?si=kNKLxiHCW0E8pFU9
Samoa potatoes https://youtu.be/PWJ0DVOlTr8?si=m3p7PAtHptzgQoNf



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Level Up Your Potato Game with Crispy Garlic Vinegar Potatoes - NEPALI ALOO!

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