Piro Sadheko Aloo: 4 Steps Recipe for a Simple Comfort Cuisine
Piro Sadheko Aloo is one of those Nepali Cuisines that we can find in virtually every community in Nepal. It is a dish that is really simple to make and with ingredients that are readily available. Potato is the king considered as the king of all vegetables. It can be prepared in just about every way without damaging the taste or nutrients too much and combines well with a lot of other foods.
Piro Sadheko Aloo is just one among the many dishes with potato as the main ingredient. Today we have the recipe to make this simple comfort cuisine.
Ingredients for Piro Sadheko Aloo
- 50 Grams of finely chopped Corriander Leaves
- 200 Grams Potato
- 20 Milliliter Oil
- 2 teaspoon Cumin Seeds
- 50 Grams Yoghurt
- 20 Grams Green Chilis
- 1 Tablespoon Dry Red Chilis
- 2 Bay Leaf
- 2 Tablespoon Ginger Garlic Paste
- 50 Grams Tomatoes
Recipe for Piro Sadheko Aloo
To make a Piro Sadheko Aloo, all you have to do is boil the potatoes, peel their skin off and add some spices to it.
Total Time 45 minutes
Step 1: Prepare the Potato
– Boil the Potato
– Let it cool
– Peel off the potato skin
Step 2: Prepare the Spices
– Add the salt, coriander powder, chili powder, turmeric, yogurt to a bowl.
– Mix well.
– Add mustard oil and heat it in a pan.
– Once it smokes, switch let it cool down.
– Add in cumin, crushed coriander.
– Let them sizzle
Step 3: Mix well
– Add in chili flakes and then potatoes.
– Add some Yoghurt
– Mix well
Step 4: Garnish and Serve
– Garnish with Coriander and Serve
Before we go we have to acknowledge that this is just a version of plain Sadheko aloo but with more spices. There are a lot of variations of this recipe and almost every culture has its own variation where some ingredients may be added or removed. For example, the Newari Verison of this recipe only has potato, charred fenugreek, chilly, salt, and cumin.
This recipe is really simple and a common one that is often used during meals. There are a few good combinations that go along with this dish as well with some of the best being Chiura and Choila.