Nepali Aloo Tareko Recipe
Introduction
Embark on a culinary journey to Nepal with this delightful recipe for Nepali Aloo Tareko, a tantalizing side dish featuring crisp, spiced potatoes that embody the vibrant flavors of Nepalese cuisine. This dish is perfect for pairing with steaming bowls of rice and lentils, bringing warmth and comfort to any weeknight dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 500 grams (peeled and cut into wedges) |
| Methi Seeds (Fenugreek Seeds) | 1/4 teaspoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Dry Red Chillies | 4 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Ginger Garlic Paste | 2 tablespoons |
| Coriander Powder (Dhania) | 1.5 tablespoons |
| Red Chilli Powder | 2 teaspoons |
| Sichuan Peppercorns (Nepali Timur) | 1 pinch |
| Mustard Oil | 3 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 150-200 kcal |
| Protein | 2 g |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugars | 1 g |
| Sodium | Variable (depends on added salt) |
Preparation Time
| Time Component | Duration |
|---|---|
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Total Time | 25 minutes |
Servings
| Servings |
|---|
| 4 |
Cuisine
| Cuisine | Course | Diet |
|---|---|---|
| Nepalese | Side Dish | Vegetarian |
Instructions
-
Preparation of Potatoes: Begin by peeling, washing, and cutting the potatoes into thick wedges. To prevent discoloration, soak the potato wedges in water and set aside while you prepare the spices.
-
-
Heating the Oil: In a large pan, heat 2 tablespoons of mustard oil over high heat until it reaches its smoking point, then reduce the heat.
-
Tempering the Spices: Add the fenugreek seeds, carom seeds, and dry red chillies to the hot oil, allowing them to splutter and release their flavors into the oil.
-
Cooking the Potatoes: Drain the soaked potato wedges and add them to the pan. Stir in the turmeric powder and salt, mixing well to coat the potatoes. Cook on high heat for about 10 minutes, stirring occasionally, allowing the potatoes to roast slightly.
-
Sautéing Aromatics: Once the potatoes are partially cooked, remove them from the pan and set aside. In the same pan, add an additional tablespoon of mustard oil and allow it to heat. Incorporate the ginger garlic paste, sautéing until the raw aroma dissipates.
-
Adding Ground Spices: Add the coriander powder, red chilli powder, and timur (Sichuan peppercorns) to the sautéed mixture, stirring well to combine the spices.
-
Combining Ingredients: Reintroduce the roasted potatoes into the pan. Toss them gently to ensure that each piece is evenly coated with the spiced mixture.
-
Final Cooking: Reduce the heat to low and let the potatoes cook for an additional 10 minutes, stirring occasionally, until they are fully cooked and achieve a crispy exterior.
-
Serving: Once the potatoes are done, turn off the heat. Serve the Nepali Aloo Tareko hot, accompanied by steaming rice and a comforting bowl of Dal Fry for a truly satisfying meal.
Conclusion
This Nepali Aloo Tareko recipe not only showcases the rich flavors and textures of Nepalese cuisine but also brings a delightful crunch to your table. It is a simple yet flavorful dish that can easily become a beloved staple in your culinary repertoire. Enjoy the warmth of this dish as it complements your meals and introduces the authentic taste of Nepal to your dining experience.
