Fried Potato with Green Garlic (Aaloo & Lasoon)

PREP TIME: 10 MIN

COOK TIME: 30 MIN

SERVES: 2

Fried potatoes are a staple dish in my Nepali Dal Bhat Set. 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, 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 a variety of garlic on my mountain trips to Panchase and Mardi Himal. I have noticed that most mountain family grows garlic and mustard greens.

Note: During garlic season you can also find dill in Nepal. I add both the spices to remix my fried potatoes. The combination is utterly mouth-watering. They are naturally gluten-free and are so versatile that you can create as many dishes as you want everyday.

STEPS

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 cut the garlic into slices.
5. Heat a pan on medium and add oil.
6. Add cumin seeds and 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 ensure 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. Insanely mouthwatering fried potatoes with perfect garlic flavor are ready to serve with your favorite Nepali Set or sourdough bread. This dish also makes a great topping on any sandwich or even pizza. I made aaloo ko bhujiya (fried potatoes) with gundruk ko jhol and dhaniya ko achaar (cilantro sauce)