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Sisnu ra Aloo ko Tarkari
Nettle and Potato Curry
A hearty and nutritious curry from Nepal, Sisnu ra Aloo ko Tarkari combines the earthy flavor of stinging nettles (sisnu) with tender potatoes. This dish is a testament to the resourcefulness of Nepali cuisine, utilizing wild greens that are both flavorful and packed with nutrients. Often seasoned with garlic, ginger, and local spices like timur (Sichuan pepper), it offers a unique taste of the Nepali countryside.
🧂 Ingrédients
- 500 g Stinging nettle leaves (sisnu), blanched and chopped
- 2 medium Potatoes, peeled and cubed
- 1 medium Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tsp Ginger, grated
- 2 Green chilies, finely chopped
- 1 medium Tomatoes, chopped
- 2 tbsp Mustard oil
- 1 tsp Cumin seeds
- 0.5 tsp Turmeric powder
- 1 tsp Coriander powder
- 0.5 tsp Timur (Sichuan pepper powder)
- to taste Salt
- 2 tbsp Fresh coriander leaves, chopped (for garnish)
- 0.5 cup Water
👨🍳 Instructions
- 1
Prepare the stinging nettles: Handle the nettle leaves with gloves to avoid stings. Blanch them in boiling water for 2-3 minutes, then immediately plunge into ice-cold water. Drain well and chop finely.
💡 Conseils de pro: Blanching removes the sting from the nettle leaves and makes them safe to handle and eat. - 2
Boil the potatoes until tender. Drain, peel (if desired), and cut into bite-sized cubes.
💡 Conseils de pro: Boiling the potatoes separately ensures they are cooked through without becoming mushy in the curry. - 3
Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.
💡 Conseils de pro: Mustard oil adds a distinct pungent flavor characteristic of many Nepali dishes. - 4
Add chopped onions and sauté until golden brown. Then add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.
💡 Conseils de pro: Sautéing the aromatics well builds a flavorful base for the curry. - 5
Add chopped tomatoes and cook until softened. Stir in turmeric powder, coriander powder, timur powder, and salt. Cook for a minute until the spices are fragrant.
💡 Conseils de pro: Cooking the spices with the tomatoes helps to release their flavors and aroma. - 6
Add the chopped blanched nettle leaves and the boiled potato cubes to the pan. Mix well to combine with the spice mixture.
💡 Conseils de pro: Ensure the nettles and potatoes are evenly coated with the masala. - 7
Add about half a cup of water, cover the pan, and let it simmer for about 10-15 minutes, or until the potatoes are fully tender and the flavors have melded. Adjust salt if needed.
💡 Conseils de pro: Simmering allows the flavors to meld and the curry to thicken slightly. - 8
Garnish with fresh chopped coriander leaves and serve hot with rice or dhido (a Nepali porridge).
💡 Conseils de pro: This dish pairs exceptionally well with dhido, a traditional Nepali staple made from corn or buckwheat flour.
💡 Conseils de pro
- ✓Always wear gloves when handling fresh stinging nettles to avoid skin irritation.
- ✓If timur is unavailable, a pinch of black pepper can be used as a substitute, though the unique citrusy-peppery flavor of timur is preferred.
- ✓Some variations include adding a small amount of corn flour mixed with water to thicken the curry further.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a tablespoon of ghee towards the end of cooking for a richer flavor.
- Some recipes include a small amount of blanched spinach along with the nettles for added greens.
- A pinch of red chili powder can be added for extra heat.