Mustang Fried Potatoes
Mustang Fried Aloo is a famous potato dish from Nepal’s Mustang district, known for its unique taste and texture. Made using local, high-altitude
Mustang potatoes, which are smaller, firmer, and more flavorful than regular ones, the potatoes are boiled, sliced or halved, then deep-fried or pan-fried until golden and crispy. They’re usually served with
salt, chili powder, timur (Sichuan pepper), and sometimes yak cheese or aachar. It’s a simple yet iconic dish, especially popular among trekkers and locals in the Himalayan region.
30min
Easy
Not spicy
Ingredients
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Directions
Peel the potatoes.
Boil water, then add the potatoes. Cook them until they are tender, but not too mushy.
Chop the onions.
Finely chop the ginger and the garlic cloves.
Peel the timur.
When the potatoes are cooked, drain them and cut them into quarters.
Heat a third of the tablespoons of oil in a frying pan.
When hot, roast 2/3 of the dried chilies, the cumin seeds and the timur seeds.
After grinding into powder with a grinding machine.
Heat the remaining tablespoons of oil in a frying pan.
When hot, add the fenugreek seeds, the remaining red chilies, the ginger, and the garlic.
When the garlic begins to brown, add the potatoes and fry them.
Add the cumin powder, the coriander powder, the timur powder, and the turmeric powder. Mix well. Cook for 1 minute.
Add the chopped spring onions. Stir well.
Add the salt and the red chili powder. Stir well.
Mix well until all the masala is mixed with the potatoes.
Pour the fried potatoes onto a plate. Garnish with coriander leaves.
Ready. Enjoy!
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