Nepali Spiced Potatoes with Sichuan Pepper and Cumin

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A beloved everyday dish from the Newar community of the Kathmandu Valley, these Nepalese spiced potatoes are gently simmered in a fragrant tempering of toasted Sichuan pepper (timur), cumin, and fenugreek until each cube is coated in a thick, smoky tomato masala. Serve hot with steamed rice, dal, or flatbread for an authentic Himalayan home-style meal.

Nutrition Facts

Per serving (estimated)

• 280 kcalCalories
• 12 gFat
• 1.5 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 5 gSugar
• 5 gProtein
• 320 mgSodium
• 780 mgPotassium
• 40 mgCalcium
• 2.5 mgIron
• 28 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the potatoes

• 1.5 lb (680 g) baby potatoes or small Yukon Golds, halved
• 1 tsp salt, plus more to taste
• Water, for boiling

For the tempering

• 3 tbsp mustard oil (or vegetable oil)
• 1 tsp Sichuan peppercorns (timur), lightly cracked
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 2 dried red chilies, broken

For the masala

• 1 medium yellow onion, finely chopped
• 1 tbsp ginger-garlic paste
• 2 medium ripe tomatoes, finely chopped
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1/2 tsp Kashmiri chili powder

To finish

• 1/2 tsp garam masala
• 2 tbsp chopped fresh cilantro
• 1 tsp fresh lemon juice

Directions

1. Bring a pot of salted water to a boil and cook the potatoes until just fork-tender, about 10 to 12 minutes; drain and set aside.
2. Heat the mustard oil in a heavy cast-iron skillet over medium heat until it just begins to smoke, then reduce the heat to medium-low.
3. Add the Sichuan peppercorns, cumin seeds, fenugreek seeds, and dried red chilies and let them crackle for about 30 seconds, stirring constantly to prevent burning.
4. Stir in the onion and a pinch of salt and cook for 5 to 6 minutes, until the edges turn golden brown.
5. Add the ginger-garlic paste and saute for 1 minute until fragrant and lightly caramelized.
6. Mix in the tomatoes, ground coriander, turmeric, and Kashmiri chili powder; cook for 5 to 6 minutes, mashing the tomatoes, until the oil separates at the edges of the pan.
7. Add the boiled potatoes and toss gently for 2 minutes until every piece is coated in the thick masala, lightly pressing a few cubes to help thicken the sauce.
8. Sprinkle in the garam masala, cover, and cook for 3 to 4 minutes so the potatoes absorb the spices.
9. Remove from the heat, finish with cilantro and a squeeze of lemon, and serve hot.

Cook’s Notes

• Baby potatoes or new potatoes hold their shape best; russets tend to fall apart and turn the dish into mash.
• Mustard oil gives the authentic Nepalese flavor; heat it until smoking to remove its raw, bitter edge.
• Crack the Sichuan peppercorns (timur) just before using to preserve their bright, citrusy heat.
• For a drier sukhi style, skip the cover and cook a few minutes longer so the masala clings tightly; for a saucier version, stir in 1/4 cup hot water with the tomatoes.

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