Tareko Aloo ~ Nepali-Style Fried Potatoes
Tareko aloo, Nepali-style fried potatoes, are a gorgeous dish of crispy fried potatoes that get coated with spiced oil and lemon juice right before serving. Serve as a side dish or with other plates of small bites for a delicious cocktail hour snack.
Ingredients
For the fried potatoes
- Mild vegetable oil, for frying
- 1 pound 10 ounces potatoes, cut into 1/2-inch (12-mm) wedges
For the tareko aloo
- 2 teaspoons mustard-flavored oil (or combine 1/4 teaspoon mustard powder with 1 3/4 teaspoons mild vegetable oil)
- 1 dried red chile
- 1/4 teaspoon ajwain (carom seeds)
- 2 garlic cloves, chopped
- 1 medium (7 oz) yellow onion, sliced
- 1 medium (5 oz) tomato, deseeded and chopped
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons fresh lemon juice
- Salt and freshly ground black pepper
- 1 scallion, chopped
Instructions
Fry the potatoes
- In a large saucepan over medium-high heat, or using a deep fryer, add enough oil to reach a depth of 3 inches (13 cm) and heat to 340°F (160°C). Working in batches, if necessary, fry the potato wedges until golden brown and crispy, about 5 minutes per batch.
- Line a bowl with a paper towel. Use a slotted spoon to transfer the potato wedges to the paper towel.
Make the tareko aloo
- In a large skillet over medium-high heat, warm the oil. Add the dried red chile, ajwain, and garlic. Stir in the onion and tomato and sauté until slightly softened, about 2 minutes.
- Stir in the ground spices. Add the fried potato slices and lemon juice and cook for 2 minutes more.
- Season with salt and pepper to taste and scatter over the scallion, to garnish.
Nutrition
Serving: 1serving | Calories: 195kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 17mg | Fiber: 6g | Sugar: 5g