Piro aloo népalais, pommes de terre épicées

Ingrédients

• potatoes ( 250g) 6-7 small
• 1 tbsp chopped cilantro
• 1 tsp ginger & garlic paste
• 1 1/2 tbsp mustard oil or any vegetable oil
• 1/2 tsp ground turmeric
• 1/2 tsp kashmiri red chili powder
• 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sichuan pepper (timmur)
• 1/2 tsp red chili powder
• 1/2 tsp fenugreek seeds
• 1 tbsp lemon juice
• salt to taste
• 1/3 cup warm water

Préparation

1. 1

   Boil the potatoes until fork-tender. If using large ones, peel and cut into bite-sized chunks. Once cooked, cut into halves.

2. 2

   In a bowl, mix turmeric, red chili powder, Kashmiri chili, cumin, and coriander. Add a bit of water to make a smooth sauce.

3. 3

   Heat oil in a pan.

4. 4

   Add fenugreek seeds and let them cook until lightly browned.

5. 5

   Next, add ginger garlic paste and fry for a minute or two until fragrant.

6. 6

   Pour in the spice sauce.

7. 7

   Stir well and cook for about a minute just enough to release the aroma without burning it.

8. 8

   Add salt and timmur. Stir it.

9. 9

   Add the boiled potatoes to the pan and mix well to coat each piece in the spicy sauce.

10. 10

    Let everything cook on medium heat for 5–7 minutes.

11. 11

    Add lemon juice and stir and cook for another minute.

12. 12

    Finally garnish it with cilantro and serve hot.