Winter brings many varieties of potatoes (aaloo) from around Nepal to my current home in Pokhara. There are seemingly never-ending ways to eat potatoes but this recipe is absolutely one of my favorites. During the winter season is when I can finally find some green garlic (lasoon) in the market. Green garlic is very seasonal so the window to enjoy this green goddess is very small here in Nepal. I have also enjoyed this variety of garlic in my mountain trips to Panchase and Mardi Himal.

Note: During garlic season you can also find dill in Nepal. I add some dill to remix my fried potatoes. The combination is utterly mouth-watering.

Potato: 2 large (300 g)

Oil: 4 tbsp
Cumin Seed: 1 tsp
Garlic Leaves: 1 big clove
Green Chillies: 2 medium
Turmeric: 1/4 tsp
Salt: 3/4 tsp


  1. Wash potatoes and garlic thoroughly and drain the water.
  2. Dry the potatoes and cut them into thin, long sticks.
  3. Cut the green garlic 4 inches above the roots.
  4. Remove the root part and the cut the garlic into slices.
  5. Heat a pan on medium and add oil.
  6. Add cumin seeds and the slices of garlic.
  7. Add potatoes and green chilies.
  8. Mix and close the lid for around 2 minutes.
  9. Take the lid off and mix, then close the lid. Cook on medium heat for about 10 minutes.
  10. Mix every minute to insure that all sides are cooked evenly and thoroughly.
  11. Add salt and turmeric. Mix, then close the lid and cook for 2 more minutes.
  12. Add green garlic and mix again.
  13. Cook for 5 minutes and turn the stove off.
  14. Your insanely mouthwatering fried potatoes with perfect garlic flavor is ready to serve with your favorite Nepali Set or sourdough bread. This dish also makes a great topping on any sandwich or even pizza.

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