Vegan

Nepali Aloo – Crispy Spiced Garlic Vinegar Potatoes (gluten-free, soy-free, nut-free)

Nepali aloo – crispy potatoes in a fragrant, spiced, ginger, garlic, vinegar sauce – is a super easy and flavorful side dish. They also make a delicious snack! This post was originally published on April 3, 2009.

side view of Nepali aloo in the pan after cooking

This is a recipe from when my husband and I first moved to Seattle after getting married. My maasi (that’s my auntie), visited us. At that time, we were living a very bachelor kind of life, not cooking much at home, but maasi wanted to eat at home, so she made a bunch of dishes and taught me how to make them, too. One of these was these Nepali potatoes (Nepali aloo- potatoes from the country of Nepal ), and they were so delicious and super easy!

close-up of Nepali aloo in the pan after cooking

I don’t know where she got the recipe from, and there are a couple of different variations online. This is my maasi’s version, where she fries up some ginger, garlic, and green chilies, and then makes a tarka: the spice oil with mustard seeds and cumin seeds. Then she fries up some boiled potatoes and mixes them with all of the tempering along with a little bit of vinegar for tang. They make the best potatoes you’ve ever had!! The spices, ginger and garlic, vinegar all work amazingly with crisp potatoes.

This is my simplified version of Nepali aloo. You cook the potatoes in a skillet, so you don’t need to use a second pot boiling them. I also reduced the oil, so that you have just enough to cook the whole spices, ginger, garlic, and green chili. Then, combine the crisped up potatoes with this spice oil mixture, add the vinegar, cook that for a bit, and that’s it.

It turns out really great if you use sliced potatoes that are not too thick, because they cook quickly and have more surface area to crisp up. Yellow potatoes or Yukon gold potatoes work best, but you can use any other potatoes, as well.

Why You’ll Love Nepali Potatoes

super easy, 1-pan, 30-minute side dish
crisp-on-the-outside, tender-on-the-inside potatoes in a delicious sauce
so many amazing flavor from whole spices and aromatics and vinegar!
naturally gluten-free, soy-free, and nut-free

More Potato Side Dishes

Bombay Potatoes and Peas
Potato Pepper Fry
Jeera Aloo (cumin spiced potatoes)
Crunchy Spicy Potatoes

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Vegan

Vegetable Hakka Noodles – 1 Pot Indo Chinese Noodles

Indo Chinese Hakka Noodles are packed with peppers, onions, cabbage and carrots in a simple, flavorful sauce. A perfect one-pan noodle stir fry or entree. (nut-free with easy soy-free and gluten-free options)

Hakka noodles in the pan after garnishing with scallions

Hakka noodles are a type of noodle made with wheat flour, but you can use this same sauce and veggie combination with similar noodles, like ramen or soba, if you can’t find Hakka noodles. Use Hakka noodles to make this Indian Hakka noodles!

Indo Chinese food is a big category of its own in Indian cuisine. There are several dishes that make up the cuisine. The dishes are known for being heavily influenced by chinese dishes and then they are amped up with additions like garlic, ginger, green chile, spices and more.

fork taking a bite from a bowl of Hakka noodles

Hakka noodles are a staple side that goes well with any of the Indo Chinese veggie mains like Cauliflower gobi Manchurian (also in book 1), or chilli tofu paneer. To make this into a meal, add some baked tofu or your favorite vegan meat substitute marinated in soy sauce, minced ginger, and garlic.

I like to make these Hakka noodles with peppers, onion, carrots and cabbage and any other veggies that I have. The sauces used are pantry friendly, some soy sauce, vinegar and Sambal oelek.

Hakka noodles are super easy, 1-pot, peppery and a great light weeknight meal! If you make these, do let me know in the comments and rate the recipe.