Nepali Til Aloo Recipe |Aalu Ko Achar Nepali Recipe |Til Aloo Ki Chutney Gorkhali Style|Tilwale Aloo

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers a healthier fat profile.

fenugreek seeds

🥗Healthier: dill seeds

💰Cheaper: coriander seeds

Dill seeds provide a similar flavor profile.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color with less heat.

fresh coriander

🥗Healthier: parsley

💰Cheaper: dried coriander

Parsley is more accessible and adds freshness.

Heat a pan on low flame and add 1/4 cup white sesame seeds; roast until light brown, stirring occasionally.

Once the sesame seeds change color, turn off the heat but keep stirring to prevent burning.

Let the sesame seeds cool slightly before transferring them to a grinder.

Grind the sesame seeds coarsely; do not make a fine powder.

Chop 25 green chilies in half and set them aside to prevent sticking in the oil.

Chop ginger and garlic into small pieces.

Crush onions coarsely.

Boil 2 potatoes until tender, then cool and refrigerate until firm.

Cut the boiled potatoes into bite-sized pieces.

Heat mustard oil in the pan again and add 1 teaspoon cumin seeds and 1 dry red chili; sauté until fragrant.

Add the cut potatoes to the pan and gently stir to roast them without breaking.

Add chopped green chilies, ginger, and garlic to the potatoes and roast for 2 minutes.

Add the chopped onions to the pan and stir to combine.

Add 1/2 teaspoon roasted cumin powder and turmeric powder; mix well.

Finally, add the coarsely ground sesame seeds and salt to taste; mix everything together.

Turn off the heat after mixing and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary