Crispy Garlic Vinegar Potatoes & The Best Potato Recipe Ever! Nepali Aloo
Recipe Overview
Overview
Nepali Aloo is a delightful potato dish that brings together simple ingredients for a burst of flavor. The recipe starts with boiling potatoes, which are then deep-fried to achieve a crispy texture. The addition of fried garlic, ginger, and green chili creates a fragrant base that elevates the dish. The hint of vinegar adds a tangy twist that balances the richness of the fried ingredients.
What makes this dish particularly appealing is its versatility. You can prepare it with boiled potatoes or cook them directly in the skillet, allowing them to crisp up beautifully. The spiced oil, or TKA, made with mustard and cumin seeds, infuses the potatoes with a depth of flavor that is truly irresistible.
As you toss the potatoes with the spiced oil and vinegar, the aroma fills the kitchen, making it hard to resist tasting before serving. This dish is not just a side; it can easily become the star of your meal. Whether you’re enjoying it with Dal and rice or on its own, Nepali Aloo is sure to impress.
If you’re looking for a comforting and satisfying dish, I highly recommend trying Nepali Aloo. It’s a recipe that embodies the warmth of home cooking and is perfect for sharing with family and friends.
Recipe Details
Steps & Tips
Use boiled potatoes or cook them directly in the skillet with oil.
Tip: Make a double, triple, or quadruple batch because these potatoes are so good.
Cook the potatoes in a skillet with oil for about a minute, then cover with a lid.
Tip: Do not add any water or liquid to the skillet; the potatoes will leak moisture.
Open the lid, stir the potatoes, and cover again to continue cooking.
Tip: Stir the potatoes every 5 minutes to ensure even crisping on all edges.
Once cooked to preference, add salt and turmeric, toss well, and cook for another minute.
Add oil to a skillet over medium-high heat.
Add mustard seeds and cumin seeds to the hot oil and let them pop.
Add julienned ginger, garlic, green chili, and a pinch of salt to the pan.
Cook the mixture until the garlic is evenly golden.
Tip: Cook the garlic on lower heat to prevent burning and achieve a crispy texture.
Tip: Using more oil will help prevent burning if you prefer a richer flavor.
Combine the spiced oil mixture with the crisp potatoes.
Add vinegar to the mixture and cook for about a minute.
Switch off the heat, taste, and adjust seasoning as needed.
Tip: Add chili flakes for extra spiciness if the green chilies aren't spicy enough.
Tip: Experiment with different spices you have on hand for variations.
Serve the potatoes immediately to enjoy their flavor.
Ingredients
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Nepali Aloo is often served as a side dish with Dal and rice, making it a comforting meal.
- •The dish features a unique combination of fried garlic, ginger, and vinegar for a tangy flavor.
- •Using mustard oil can enhance the flavor profile of the dish.
- •The potatoes can be cooked directly in the skillet without pre-boiling for a crispier texture.
