Tareko Aloo ~ Nepali-Style Fried Potatoes

By Leite's Culinaria

Ingredients

Mild vegetable oil (for frying)
1 pound 10 ounces potatoes (cut into 1/2-inch (12-mm) wedges)
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)

Prep Time20mins
Cook Time30mins
Servings4

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.