If you ask anyone about Nepalese cuisine it is safe to mention momos and dal bhat, but there is a range of delicious delicacies in the heart of the Himalayas. Lentils and rice often form the basis of some of these iconic Nepalese dishes, and a variety of herbs, vegetables and meats add a blend of fresh and smoky flavor. Compared to Indian and Tibetan cuisine, Nepalese cuisine is quite simple and satisfying. It offers some really delicious but healthy meals including roast salt, samay baji, yomari, chatamari et al.
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Known as the Nepalese piro aloo, also known as Aloo Sadeko, it almost resembles Indian dum aloo, but much spicier than it. “Piro” means chili and “Aloo” as we all know is potato. And as the name suggests, this dish is going to be spicier than it looks. Nepal is very famous for Piro Aloo because it is made with a special type of red peppers widely available in the Himalayas. It is often served as part of a meal (usually sabzi) and sometimes as an evening snack with bhujia on it.
How to make Nepali Piro Aloo:
This dish will make you go get another glass of water, but the taste is such that you can’t stop at one serving. To start making Piro Aloo, all you need to do is heat 2 tablespoons of mustard oil and add fenugreek seeds, dried red chili peppers and let them splash. Then add the drained potato wedges, turmeric powder, salt and stir well. Add the ginger, garlic paste and other spices and sautÃ© until the potatoes are completely soaked in the mixture. Garnish with coriander leaves and bhujia. You can also pair it with chapatis or any other bread of your choice.
Definitely worth a try and gives the food a perfect pahaadi touch.
Click here for the detailed step-by-step recipe.
Try this hilly food at home and let us know how you liked it in the comments section below.
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