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

Summer Spinach Salad with Chickpea Olive Crumble

A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)

This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!

There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.

fork taking a bite of summer spinach salad with chickpea olive crumbles

The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.

It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.

Why You’ll Love this Summer Spinach Salad

incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
easy to make in about 30 minutes
packed with veggies and protein
naturally gluten-free, soy-free, and nut-free