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Aloo bhuttan (fried potatoes): recipe illustration
Everyday meals

Aloo bhuttan (fried potatoes)

Diced potatoes stir-fried over high heat with onion, chilli and coriander. A simple, fragrant snack or side dish, very popular in Nepal, especially with rice or flatbreads.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

228 kcal per serving

Protein
3.8 g
Carbohydrates
26.8 g
of which sugars
2.6 g
Fat
10.7 g
of which saturated fat
1.2 g
Fiber
3.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes and dice them into 1.5 cm cubes, then rinse them in cold water.
  2. Heat the oil in a large frying pan and fry the potato cubes for 8 minutes over medium-high heat, stirring.
  3. Add the sliced onion, chopped chilli and garlic, then continue for 5 minutes until the onion turns translucent.
  4. Season with the salt, cumin, turmeric and pepper, mix well and let them brown for 3 minutes without a lid.
  5. Sprinkle with fresh coriander and serve hot.

Variations and tips

Seeded version. Add a teaspoon of mustard seeds to the hot oil; they should crackle before you add the potatoes.

More ideas

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Original Ecomely recipe.