Nepali Aloo!

Peel and cube the potatoes, if you haven’t already. Heat a skillet over medium-high heat and add a teaspoon of oil. Once the oil is hot, add the potatoes and spread them evenly in the pan, so they don/t overlap. Let them sit undisturbed for a minute or two, then mix and flip. Cover the skillet with a lid, reduce the heat to medium-low, and continue to cook for about 5 minutes. Open the lid, flip the potatoes, and then cover again, and cook for another 6 to 8 minutes until they are cooked to your preference. Stir once in between and even them out, so they’re not overlapping too much. The potatoes will crisp on the edges but stay soft in the middle. Depending on your stove, you may need to turn the heat up to medium to cook them faster. If you’re using baby potatoes, add 1/4 cup of water before covering with the lid and cooking for 10 to 15 minutes until they are cooked through. Remove the potatoes from the skillet and set them aside.

In the same skillet, add the remaining teaspoon of oil and heat it over medium-high heat. Once the oil is hot, add the mustard seeds and cumin seeds. Cook until the mustard seeds start to pop or at least change color/lighten a bit and sizzle rapidly. The cumin seeds should become fragrant and darken significantly. Depending on your stove and skillet, the mustard seeds may not pop, but they should still lighten in color and become aromatic.

Reduce the heat to low and allow the skillet to cool slightly for a few seconds. Then, add the julienned ginger, garlic, green chilies and a pinch of salt. Mix everything well and cook over low heat until the garlic turns golden and is fully cooked.

Add in the crispy potatoes along with the turmeric, salt, and vinegar. Mix really well, tossing well to coat. Let the mixture cook for about a minute to cook the vinegar a little bit. Taste and adjust the salt and flavor, then switch off the heat.