Aloo Tareko is a classic Nepalese snack or side dish of potato wedges tossed in a fragrant blend of spices and tempered seeds for a spicy, aromatic bite.
Aloo Tareko (Spicy sautéed potatoes)
Ingredients
- 1 fresh green chilli minced
- 1 tsp red chilli powder
- 4 cloves garlic minced
- 1 tbsp fresh ginger minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ cup cooking oil
- 1 dried chilli halved and seeded
- ¼ tsp fenugreek seeds
- 8 medium potatoes cut into wedges
- ½ tsp ground turmeric
- Salt to taste
Instructions
- In a small bowl, combine the minced green chilli, red chilli powder, garlic, ginger, cumin, and coriander. Stir in 2 tbsp water to form a smooth paste; set aside.
- Heat the oil in a pot or non-stick skillet over medium-high heat. Add the dried chilli and fenugreek seeds, frying until they darken and sizzle (about 5 seconds).
- Add the potato wedges and turmeric; cook, stirring constantly, until the potatoes turn light brown and start to firm (5-7 minutes).
- Stir in the prepared spice paste and salt. Reduce the heat to medium, cover the pan, and cook, stirring gently, until the potatoes are tender and golden (10-12 minutes).
- Transfer to a serving dish, garnish with fresh coriander if desired, and serve warm.
Notes
Adjust the red chilli and green chilli quantities to control the heat level. For extra crisp edges, uncover the pan during the last few minutes of cooking to allow excess moisture to evaporate. These spicy potatoes pair beautifully with rice, flatbreads, or a cooling chutney. Leftovers can be reheated in a skillet over low heat for the best texture.