This dish is almost a must at every meal in a Nepali household .Tareko means fried , and the more oil you use , the better it gets - Alas !!
400 - 500 Grams Potatoes-Peel and cut like thick French fries.
200 Ml Mustard Oil.
1/2 Teaspoon Ajwain Seeds.
1/5Th Teaspoon Methi dana.
4-5 Green Chilies - Dried red chilies can be used too .
Make a coarse paste using 1/3d cup water :
1.5 Teaspoon's Ginger Paste.
1.5 Teaspoon's Garlic Paste .
1 Tablespoon Dhania Seeds.
1 Teaspoon Jeera .
1 Heaped Teaspoon Red Kashmiri Chili Powder
Pinch Of Timur powder ( optional )
Remember your paste should be coarse .
Smoke the oil , add methi seeds ajwain . When they crackle sprinkle some chill powder in the oil to get the oil coloured and then add potatoes haldi and salt . Cook over high heat to lightly brown , then reduce heat and continue to cook uncovered , minimum handling to avoid breaking.
When the potatoes are 75 % done remove the potatoes from the wok and add the paste and green chilies in the wok and fry till oil separates . Reintroduce potatoes into the masala and cook uncovered till crispy and done - Absolutely delicious !
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