Piro Aloo: Spicier cousin of Dum Aloo
Image Credit: Instagram/foodiarybypahi

When it comes to the versatility of vegetables, potato is hands down, the king. This humble root vegetable can go well in so many dishes. You name any dish, and you can put potatoes to it. And why not? Potatoes are affordable as well as nutritious.  To appreciate this beauty, let’s talk about a spicy as hell, potato dish from Nepal. We are talking about the spicy Piro Aloo. 

‘Piro’ translates to chili and aloo we all know is potato. It is a traditional dish that has originated from Nepal, and it won’t be wrong to label this dish as the spicy cousin of Indian Dum Aloo.  It is a flavourful blend of potatoes, special red chili pepper found in Himalaya and spices. It can be served as a main course dish as well as starter or a snack. The most amazing thing about this dish is that it is so easy to make. You can serve with chapati or paratha. But beware, it is spicy as hell! Wanna know how to make it at home? Here’s the recipe.  


  • 450 gm potatoes 
  • ½ tsp turmeric powder 
  • 3 tsp red chili powder 
  • ¼ tsp fenugreek seeds 
  • 3 tbsp mustard oil 
  • 4 dried red chilies 
  • ½ ajwain 
  • 2 tbsp ginger-garlic paste 
  • Pinch of Nepali Timur 
  • Salt to taste 


  • Heat a pan and add mustard oil. Add fenugreek seeds and red chilies. Let both splutter. 
  • Add potatoes and turmeric powder. Add salt and give it a good mix.  
  • Let the potatoes cook in a high flame. Make sure you roast the potatoes until they are perfectly cooked from inside and outside. 
  • When done, keep the potatoes side. Again, heat the same pan and add mustard oil. 
  • Add ginger and garlic paste and sauté it for 3 to 4 minutes.  
  • Add red chilies, coriander and pinch of the Nepali Timur powder.  
  • Place the potatoes in the pan and mix everything well. Let the potatoes cook for 5 more minutes.  
  • Add the coriander, red chilies and Nepali Timur powder. Then place the potatoes into the pan and stir well for about 5 minutes. 
  • Turn off the flame and garnish the potatoes with coriander leaves. 
  • Serve! 

Give this dish a try and let us know if you were able to handle the spice or not!