NEPALES ALOO – crunchy potatoes in a perfumed perfume, spicy, ginger, garlic, vinegar sauce – is a super easy and tasty outline. They also make a delicious snack! This post was originally published on April 3, 2009.
This is a recipe of when my husband and I moved to Seattle for the first time after being married. My maasi (that is my aunt), visited us. At that time, we lived a type of life a lot of bachelor, not cooking a lot at home, but Maasi wanted to eat at home, so he prepared a lot of dishes and also taught me to do them. One of these were these Nepalese potatoes (Aloo-Etapolese potatoes in the country of Nepal), and were so delicious and super easy!
I don’t know where it got the recipe and there are a couple of different online variants. This is the version of my Maasi, in which a little ginger, garlic and green chillies wind, and then makes a Tark: the spice oil with mustard seeds and cumin seeds. Then some boiled potatoes wind and mix them with all the temperament together with a little vinegar per tang. They make the best potatoes you have ever had !! Spices, ginger and garlic, vinegar all work incredibly with crunchy potatoes.
This is my simplified version of Nepales Aloo. Cook the potatoes in a pan, so you don’t have to use a second pot that boils them. I also reduced the oil, so that you have enough to cook spices, ginger, garlic and green chili pepper. So, combine the crunchy potatoes with this mixture of spice oil, add the vinegar, cook for a while, just.
It is really good if you use not too thick slices potatoes, because they cook quickly and have more crunchy surface. Yellow potatoes or golden yukon golden potatoes work better, but you can also use any other potato.
Because you will love Nepalese potatoes
- Super easy outline, 1-Pan, 30 minutes
- Fresh and fresh potatoes, tender on The-Inside in a delicious sauce
- So many incredible flavor from entire spices, aromatic and vinegar!
- Of course gluten -free, without soy and walnuts
Prevent the screen from becoming dark
Cook the potatoes.
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Peel and cube the potatoesIf you haven’t already done so. Heat a pan over medium-high heat and add a teaspoon of oil. Once the oil is hot, add the potatoes And it spreads them evenly in the pan, so they do not overlap. Let them sit undisturbed for a minute or two, then mix and turn upside down.
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Cover the pan with a lid, reduce the medium-low heat and continue cooking for about 5 minutes. Open the lid, turn the potatoes, then cover again and cook for another 6-8 minutes until they are cooked for your preferences. Mix once in the middle and they too, so they do not overlap too much. The potatoes crunch on the edges but will remain soft in the middle. Depending on the stove, it may be necessary to turn the medium heat to cook them faster. If you are using children’s potatoes, add 1/4 cup of water before covering with the lid and cook for 10-15 minutes until they are cooked. Remove the potatoes from the pan and set them aside.
Prepare the temperature/spice oil.
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In the same pan, add the remainder 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 burst or at least change the color/lighten and knock quickly. Cumin seeds should become fragrant and obscure significantly. Depending on the stove and the pan, mustard seeds may not have broken out, but they should still lighten the color and become aromatic.
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Reduce the heat to low and leave the pan lightly lightly for a few seconds. So add the Ginger ginger, garlic, green chillies and a pinch of salt. Mix everything well and cook over low heat until the garlic becomes golden and is completely cooked.
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Add the crunchy potatoes together with Turmeric, salt and vinegar. Mix really well, launching well to cover. Let the mixture cooks for about a minute to cook the vinegar a little. Taste and season the salt and flavor, then turn off the fire.
Nepalese potatoes are naturally gluten -free, without soy and walnuts.
Calories: 166Kcal, Carbohydrates: 33G, Protein: 4G, Fat: 2G, Saturated fat: 0.2G, Polynsaturo fat: 1G, Monolysatuine fat: 1G, Sodium: 243mg, Potassium: 777mg, Fiber: 4G, Sugar: 2G, Vitamin A: 7Iu, Vitamin C: 38mg, Soccer: 31mg, Iron: 2mg
Nutritional information is calculated automatically, so they should be used only as approximation.
Ingredients and replacements
- potatoes – The yellow/yukon gold potatoes are the best to use for Nepalese potatoes, but you can use peeled potatoes and slices you like. You can also use potatoes for peeled children, if they have lower size to 1 “.
- Entire spices – brown or black mustard seeds and cumin seeds are the base for temperament.
- aromatic – Julienned Ginger, garlic and green chillies add so much flavor! Make sure to cut them thinly, as in the image below.
- Turmeric and salt – By color and flavor.
- white vinegar – For Tang. You can use rice vinegar if you prefer.
💡 Tips
- I can’t emphasize enough that you should thinly cut those aromatic! You want them to become beautiful and crunchy when they cook them. They add consistency and explosions of flavor!
- Slice the potatoes into thin pieces, so they cook quickly.
- This dish is very indulgent. You can first curb the potatoes and set aside those or make the temperament and set it aside as you have the potatoes. Everything is put together in the same pan, so do what works best for you.
How to make Nepalese potatoes
Peel and cube the potatoesIf you haven’t already done so. Heat a pan over medium-high heat and add A teaspoon of oil. Once the oil is hot, spread the oil on the pan, then add the potatoes And it spreads them evenly in the pan, so they do not overlap. Let them sit undisturbed for a minute or two, then mix and turn upside down. Cover the pan with a lid, reduce the medium-low heat and continue cooking for about 5 minutes.
Open the lid, turn the potatoes, then cover again and cook for another 6-8 minutes until they are cooked for your preferences. Mix once in the middle and they too, so they do not overlap too much. The potatoes crunch on the edges but will remain soft in the middle. Depending on the stove, it may be necessary to turn the medium heat to cook them faster. If you are using children’s potatoes, add 1/4 cup of water before covering with the lid and cook for 10-15 minutes until they are cooked. Remove the potatoes from the pan and set them aside.
In the same pan, add the remainder 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 burst or at least change the color/lighten and knock quickly. Cumin seeds should become fragrant and obscure significantly. Depending on the stove and the pan, mustard seeds may not have broken out, but they should still lighten the color and become aromatic.
Reduce the heat to low and leave the pan lightly lightly for a few seconds. So add the ginger ginger, garlic, green chillies and a pinch of salt. Mix everything well and cook over low heat until the garlic becomes golden and is completely cooked. Add a teaspoon of oil if necessary to cook the aromatic
Add the crunchy potatoes together with turmeric, salt and vinegar. Mix really well, launching well to cover. Let the mixture cooks for about a minute to cook the strong flavor of vinegar a little. Taste and season the salt and flavor, then turn off the fire.
What to serve with Nepalese potatoes
Serve these hot potatoes with one side of Dal and a little normal rice or Chinese fried rice. You can garnish with coriander, but I also like them as.
Frequent questions
Nepalese potatoes are naturally gluten -free, without soy and walnuts.
