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Aloo jhol (आलु झोल): recipe illustration
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Aloo jhol (आलु झोल)

A light potato broth flavoured with gentle spices, simple and comforting. It is one of the most familiar dishes in Nepali homes, served with dal bhat.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

181 kcal per serving

Protein
4.4 g
Carbohydrates
28.5 g
of which sugars
3.9 g
Fat
4.2 g
of which saturated fat
0.6 g
Fiber
4.4 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 cut them into large cubes.
  2. Heat the oil, then fry the sliced onion and garlic for 5 minutes.
  3. Add the diced tomatoes and spices, then stir for 2 minutes.
  4. Add the potatoes and stir to coat them.
  5. Pour in the water, cover and simmer for 20 minutes until the potatoes are tender.
  6. Mash a few potatoes against the side of the pan to lightly thicken the broth, then serve with rice.

Variations and tips

Spicy version. Add fresh chopped green chili with the onion for a sharper flavour.

More ideas

Sohari30 min · 4 serv. · budget-friendlyAloo puri (potato puri)50 min · 4 serv. · budget-friendlyDal bhat1 h · 4 serv. · budget-friendlyBaji50 min · 4 serv. · budget-friendlyAloo bhuttan (fried potatoes)30 min · 4 serv. · budget-friendlyAloo tama (curry de pousses de bambou)55 min · 4 serv. · budget-friendlyAloo tama bodi50 min · 4 serv. · budget-friendlyBhatmas ko roti (soybean flatbread)30 min · 4 serv. · budget-friendly

Original Ecomely recipe.