Mustang Aalu (Roasted Garlic Sichuan Potatoes)
Mustang Aalu is a bold, spicy, and smoky potato dish from the Mustang region of Nepal, featuring roasted baby or yellow potatoes tossed in a hot garlic and Sichuan pepper oil with layers of aromatic spices. The potatoes have a crisp exterior and tender interior, delivering a perfectly addictive flavor combination.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Nepalese
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 500g (1 lb) baby potatoes or yellow potatoes, boiled and halved
Oil and Aromatics
- 3 tbsp neutral oil (mustard oil preferred for authenticity)
- 6–8 garlic cloves, thinly sliced
Spices
- 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
Garnish
- Fresh cilantro or green onion (optional, for garnish)
Instructions
- Roast the Potatoes: Preheat the oven to 220°C (425°F). Toss the boiled and halved potatoes with 1 tablespoon of oil and a pinch of salt. Spread them on a baking sheet and roast for 20–25 minutes until they become crisp and golden, flipping halfway through to ensure even cooking.
- Infuse the Oil: Heat 2 tablespoons of oil in a skillet over medium heat. Add the cumin seeds and lightly crushed Sichuan peppercorns, allowing them to sizzle for about 15–20 seconds until aromatic. Then add the thinly sliced garlic and sauté until it turns golden and lightly crisp, being careful not to burn the garlic.
- Add Spices: Reduce the heat to low. Stir in turmeric powder, Kashmiri chili powder, and ground coriander. Cook for 10–15 seconds to bloom and release the spices’ flavors into the oil.
- Toss Potatoes: Add the roasted potatoes into the skillet with the spiced oil. Toss thoroughly to coat each piece with the flavorful mixture. Sauté for 2–3 minutes until the spices cling to the potatoes and the exterior looks glossy and crisp.
- Serve: Transfer the potatoes to a clean white bowl or plate and garnish sparsely with chopped fresh cilantro or green onions if desired. Serve hot as a snack or side dish.
Notes
- For authenticity and deeper flavor, use mustard oil, but neutral oil works well if unavailable.
- Adjust the amount of chili powder based on preferred spice level.
- If Sichuan peppercorns are not accessible, a combination of black pepper and a small pinch of ground cloves or star anise can provide a different but interesting flavor.
- Ensure potatoes are boiled until just tender to avoid them falling apart during roasting.
- This dish pairs well with steamed rice or as a spicy side to grilled meats or vegetables.