Name: Mustang Aalu (Roasted Garlic Sichuan Potatoes)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Nepalese
Ingredients: 500g (1 lb) baby potatoes or yellow potatoes, boiled and halved; 3 tbsp neutral oil (mustard oil preferred for authenticity); 6–8 garlic cloves, thinly sliced; 1 tsp Sichuan peppercorns (timur), lightly crushed; 1/2 tsp cumin seeds; 1/2 tsp turmeric powder; 1 tsp Kashmiri chili powder (or mild chili powder); 1/2 tsp ground coriander; Salt to taste; Fresh cilantro or green onion (optional, for garnish)

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If you love bold flavors with a touch of spice and a hint of smokiness, then you are in for a treat with Mustang Aalu (Roasted Garlic Sichuan Potatoes). This vibrant dish from Nepal’s Mustang region combines crispy roasted potatoes with a seductive garlic and Sichuan pepper oil that tingles every bite. What sets this recipe apart is its unique blend of simple ingredients that come together to create layers of spicy, earthy, and aromatic sensations. The potatoes are perfectly roasted to have a golden crust while remaining soft inside, making this a perfectly addictive comfort snack or a standout side dish for any meal.

Mustang Aalu (Roasted Garlic Sichuan Potatoes) - Recipe Image

Ingredients You’ll Need

The beauty of Mustang Aalu (Roasted Garlic Sichuan Potatoes) is how straightforward yet essential the ingredients are. Each one plays a vital role, from the crispiness of the baby potatoes to the punchy heat of the Sichuan peppercorns, bringing harmony in flavor and texture that will delight your senses.

500g baby potatoes or yellow potatoes, boiled and halved: Using boiled and halved potatoes ensures a tender interior that crisps beautifully.
3 tbsp neutral oil (mustard oil preferred for authenticity): Mustard oil adds a subtle pungent depth, but any neutral oil works great for roasting and sautéing.
6–8 garlic cloves, thinly sliced: Garlic brings irresistible aroma and a toasty, caramelized flavor when sautéed.
1 tsp Sichuan peppercorns (timur), lightly crushed: These peppercorns provide that signature numbing, citrusy zing unique to this dish.
1/2 tsp cumin seeds: Adds warm earthiness and a delicate crunch to the oil infusion.
1/2 tsp turmeric powder: Gives a gorgeous golden color and subtle, earthy bitterness.
1 tsp Kashmiri chili powder (or mild chili powder): Offers vibrant red color and moderate heat without overpowering the dish.
1/2 tsp ground coriander: Brings a faintly sweet, lemony aroma that balances the spices.
Salt to taste: Essential for enhancing all the flavors and making everything pop.
Fresh cilantro or green onion (optional, for garnish): Adds a fresh, bright finish to every bite.

How to Make Mustang Aalu (Roasted Garlic Sichuan Potatoes)

Step 1: Roast the Potatoes

Start by preheating your oven to 220°C (425°F). Toss the boiled and halved potatoes with one tablespoon of oil and a pinch of salt. Spread them out on a baking sheet, making sure they have some space to crisp up nicely. Roast for 20 to 25 minutes, flipping halfway through, until the potatoes develop a beautiful golden crust. This step guarantees that satisfying contrast between crunchy outside and a fluffy center, which is essential for that perfect Mustang Aalu texture.

Step 2: Infuse the Oil

While the potatoes roast, heat the remaining two tablespoons of oil in a skillet over medium heat. Add the cumin seeds and lightly crushed Sichuan peppercorns, allowing them to sizzle for about 15 to 20 seconds. This quick toast releases their fragrant oils and the unique numbing quality of the Sichuan peppercorns. Next, toss in your thinly sliced garlic and sauté until each slice turns a gorgeous golden brown with a slightly crisp edge. This step layers the dish with an intoxicating aroma and a hint of smoky sweetness.

Step 3: Add the Spices

Reduce the heat slightly before adding turmeric powder, chili powder, and ground coriander to the skillet. Stir these vibrant spices in for 10 to 15 seconds, just long enough to bloom and unleash their flavors without burning. This step is like giving your dish a colorful and fragrant spice hug, building the flavor foundation that makes Mustang Aalu truly irresistible.

Step 4: Toss the Potatoes

Now for the fun part: adding your crisp roasted potatoes to the fragrant oil and spice mixture. Toss everything together gently but thoroughly so each piece is evenly coated. Sauté the potatoes for 2 to 3 minutes on medium heat, letting the spices cling to every crispy surface and developing a glossy, slightly sticky coating. This final toss brings all the elements into perfect balance—a spicy, smoky coating hugging tender potatoes that you’ll want to devour right away.

How to Serve Mustang Aalu (Roasted Garlic Sichuan Potatoes)

Garnishes

Fresh garnishes elevate the rich boldness of Mustang Aalu (Roasted Garlic Sichuan Potatoes) by adding a touch of brightness. Chopped cilantro or green onions scattered lightly over the top bring fresh herbal notes and a splash of green color, contrasting beautifully with the spicy red-hued potatoes. These garnishes also add a lovely layer of texture and freshness that keeps each bite exciting and well-rounded.

Side Dishes

This dish is fantastic both as a star snack and as an accompaniment. Pair Mustang Aalu with simple steamed rice and dal for a comforting Nepalese-inspired meal. It also works perfectly alongside grilled meats, stir-fried vegetables, or even as a spicy potato salad twist with yogurt or a cooling cucumber raita. The versatility of this dish makes it a great companion for many meals.

Creative Ways to Present

Presentation can turn this humble dish into a crowd-pleaser at any gathering. Serve Mustang Aalu in a rustic earthenware bowl to highlight its authentic roots or plate it on a sleek white dish for contrast that emphasizes its colors. Sprinkle some crushed roasted peanuts or toasted sesame seeds on top for added crunch and a nutty surprise. For a festive touch, pile the potatoes high and artistically scatter chili flakes or drizzle a bit of extra oil to make it shine.

Make Ahead and Storage

Storing Leftovers

Leftover Mustang Aalu (Roasted Garlic Sichuan Potatoes) tastes great the next day, making it a perfect make-ahead dish. Store the potatoes in an airtight container in the refrigerator for up to 2 days. Keep the garnish separate to maintain freshness and add just before serving to keep things vibrant.

Freezing

While it’s best enjoyed fresh, you can freeze Mustang Aalu if needed. Spread the roasted potatoes out on a baking sheet to freeze individually before transferring them to a freezer-safe container. Freeze for up to one month. Because the crispiness may soften, it’s ideal for reheating to revive some texture.

Reheating

To reheat, warm the potatoes in a hot skillet over medium heat until crisp again and heated through. Avoid the microwave if possible, as it can make the potatoes soggy. A quick re-roast in a hot oven for 5 to 7 minutes also works wonders to bring back that irresistible crunch and sizzle.

FAQs

Can I use regular potatoes instead of baby potatoes?

Absolutely! Yellow or waxy potatoes work beautifully too. Just cut them into uniform pieces to ensure even roasting and cooking through.

What makes Sichuan peppercorns different from regular pepper?

Sichuan peppercorns have a unique citrusy aroma and create a tingling, numbing sensation on the tongue, unlike black pepper which is simply spicy. They add an exciting depth to this dish.

Is mustard oil necessary for authentic flavor?

Mustard oil adds a distinctive pungent flavor characteristic of Nepalese cooking, but if you’re not used to it, neutral oils like canola or vegetable oil will still give wonderful results.

Can I make this dish vegan?

Yes, Mustang Aalu is naturally vegan as it relies solely on potatoes, spices, and oil. Just be sure to use plant-based oil.

How spicy is Mustang Aalu?

The heat is vibrant but balanced, mainly from Kashmiri chili powder which is milder than other chilies, combined with the aromatic Sichuan peppercorns that add more zing than heat. You can always adjust spice levels to your liking.

Final Thoughts

If you’re looking for a dish that brings together crunch, spice, and depth in every bite, Mustang Aalu (Roasted Garlic Sichuan Potatoes) is your new go-to. It’s simple yet packed with flavors that dance across the palate and make each tasting experience unforgettable. Whether as a snack, side, or a spicy component in your meal, this recipe treasures humble potatoes and elevates them with bold Nepalese flair. Give it a try and fall in love with this vibrant, comforting classic.