Bhuteko alu (Nepalese home fries)
Looking for a quick potato snack? This is a very popular Nepali potato dish simplified to make it easy, yet authentic. Anybody could make this, a must try recipe!
- 1 lb Red skin potatoes
- 1 tsp Turmeric
- 1/2 tsp Cumin powder
- 1/2 tsp Black pepper
- 1/2 tsp Chili powder
- 1 tbsp Vegetable oil
- 1 tsp Cilantro leaves finely chopped
- 2 tsp Salt or to taste
- 3/4 cup dry red chili
- 3 cups Water
- 1 tsp Olive oil
- Wash and cut the potatoes into small equal sizes. Do not peel.
- Heat up the oil in a pan, add potatoes followed by the rest of the ingredients.
- Saute in high heat for a minute, then cover with a lid.
- In medium heat, cook the potatoes while covered. Uncover the lid and keep stirring many times as this will prevent it from burning.
- Check the potatoes if cooked by pressing it by a fork. Taste the seasoning, add salt if necessary.
- Before serving, sprinkle cilantro over the potatoes.
- Serve warm
- Boil chili in water until very tender. This may take around 6 to 8 minutes. Discard the water.
- Grind the cooked chili in a mortar and pestle. In a substitute, we can also use a chopper. Grind it with a little bit of water as it helps to grind faster.
- Grind the chili until chunky only, not puree, or paste.
- Add the oil.
- Bhuteko alu is one of the common types of potato dishes in Nepal. It is mostly accompanied with everyday staple meal [daal bhat], or as an common snack during the day or a treat in parties.
- To make the best alu, always find the freshest potatoes with the skin and spices. Cut them into smaller pieces and evenly.
- Start this recipe from the chili sauce. While the chili boiling, we can cook the potatoes on the other side.
- Nonstick pan isn’t necessary, it just makes the job easy without having to observe too much for burning. But the most important part is to keep stirring often as it helps to evenly cook and to make it crispy.