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Mustang aloo
Fried spiced mountain potatoes
मुस्ताङ आलु (Mustang aloo): small mountain potatoes boiled, then fried with timur, chilli and jimbu
The potatoes grown in the thin, cold air of Upper Mustang around Lo Manthang and Kagbeni are small, waxy and famously sweet, and Thakali lodges along the trail serve them simply: boiled in their skins, squashed, then fried in hot mustard oil until crisp with dried chilli, jimbu and a generous crunch of timur. The dish arrives sizzling on a small plate, eaten as a snack with tea, as a starter, or as the potato side of a Thakali set. It is spicy, tingly and earthy, with soft, fluffy centres and crackling skins. Avoid crowding the pan, which stops the potatoes from browning and leaves them greasy. Chef's tip: let the boiled potatoes steam dry for a few minutes before frying, and press each one lightly so it cracks open and gives more crispy edges.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb small waxy potatoes (baby or new potatoes)scrubbed
- 1 tsp salt
- 4 tbsp mustard oil
- 1 /4 tsp fenugreek seeds
- 1 tsp dried jimbu
- 3 dried red chilliesbroken
- 1 /4 tsp ground turmeric
- 1 tsp red chilli powder
- 2 spring onions (optional)sliced
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Method
0/6 doneStep 1: Boil 1 ⅓ lb small waxy potatoes (baby or new potatoes) in salted water over a medium-high heat for 12–15 minutes until a knife slides in easily. Drain and let them steam dry for 3 minutes.
15 minStep 2: Press each potato lightly with the flat of a knife so the skin cracks.
1 minStep 3: Heat 4 tbsp mustard oil in a wide frying pan over a medium-high heat until it just smokes, then turn the heat to medium and add 1 /4 tsp fenugreek seeds, 1 tsp dried jimbu and 3 dried red chillies; fry for 20 seconds until the fenugreek darkens.
2 minStep 4: Add the potatoes in one layer with 1 /4 tsp ground turmeric and fry for 6–7 minutes, turning, until crisp and golden on all sides.
7 minStep 5: Sprinkle over 1 tsp red chilli powder, 1 /2 tsp timur (Nepali Sichuan pepper), crushed and 1 tsp salt and toss well.
1 minStep 6: Scatter with 2 spring onions and serve hot.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 4 g
- Carbs
- 34 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mustang aloo take?
- About 30 minutes in total: 5 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of small waxy potatoes (baby or new potatoes)?
- Sweet potato, same weight (sweeter, cooks a little faster).
- What can I use instead of fenugreek seeds?
- Leave them out, or add a little extra mustard seed (you lose the slightly bitter, maple-like note).
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