Piro Aloo is a Nepali take on the Indian Dum Aloo. It is slightly different Aloo dum and way lot spicier than the Indian Version. ‘Piro’ stands for chilly, or you may say hot with lots of spice, and ‘Aloo’ as we know is potato. Piro Aloo comes with a name disclaimer speaking out that it’s going to be hotter on the tongue.
Piro Aloo is a spicy, tangy and mouthful dish loved by us all. They serve it as a part of a meal (like a sabzi) or sometimes garnish it with chopped salad and bhujia to eat it as a snack.
- 10-12 small red chat potatoes 3 teaspoons of nigella seeds
3 teaspoons of lovage seeds
2 teaspoon of fennel seeds
2 teaspoon of mustard seeds
1 teaspoon of fenugreek seeds
3 large tomatoes
10 dried red chillies (or as per your liking)
1 teaspoon of turmeric powder
Salt to taste
3 tablespoons of oil
- Take a pot.
- Heat some oil on it.
- Then put some fenugreek seeds. Fry it for a while with the help of spatula.
- Then put the finely cut boiled potatoes in it. Fry it for a while.
- Then add some turmeric in it. And mix it well.
- Then put cumin and coriander powder.
- Salt and chopped green chillies. And mix it well.
- Then add some red chilli powder. Mix it well.
- Fry it for a while.
- Serve hot with puris or steam rice. Enjoy.