Spicy Potatoes

Name: Spicy Potatoes (Aalu Taareko)
Cuisine: Nepali
Ingredients: 2 fresh hot green chilies, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 4 medium cloves garlic, minced; 1 tablespoon minced fresh ginger; 1 dried red chili, halved and seeded; 1 teaspoon jimbu (Nepali aromatic herb); ⅛ teaspoon freshly ground black pepper; ½ cup mustard oil; 8 medium red potatoes (about 2½ pounds), sliced ½-inch thick; ½ teaspoon ground turmeric; 1 teaspoon jimbu (Nepali aromatic herb); ¼ teaspoon fenugreek seeds; Small pinch ground asafetida; Salt to taste

Aalu Taareko

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Food and Flavours from Nepal

By Jyoti Pathak

Published 2023

About

In this recipe, I leave the potato skins on because they add an earthy flavor, but you can peel them. For best results, use a wide, deep skillet to give the potatoes enough room to brown. Serve as a side dish or a snack with pressed rice flakes (cheuraa) or warm roti bread.

Ingredients

2 fresh hot green chilies, minced
4 medium cloves garlic, minced
1 tablespoon

Asia
Nepal
Side dish
Vegan
Gluten-free

Method

In a small bowl, mix together the green chilies, garlic, ginger, cumin, coriander, and black pepper. Stir in 2 tablespoons of water to make a paste and set aside.

Heat the mustard oil in a cast-iron or nonstick skillet over medium-high heat until the oil faintly smokes. Add the dried chili,