Peel, wash, and cut the potatoes into thick wedges.

Soak the potato wedges in water to prevent discoloration.

Heat 2 tablespoons of mustard oil in a pan on high heat until smoking.

Lower the heat and add fenugreek seeds, caraway seeds, and dried red chilies. Let them splutter.

Add the drained potato wedges, turmeric powder, and salt. Stir well.

Cook the potatoes over high heat to roast them, then simmer until 3/4 cooked (about 10 minutes).

Remove the potatoes and set aside.

Add 1 tablespoon of mustard oil to the same pan and heat until smoking.

Add ginger and garlic pastes and saute until the raw smell disappears.

Add coriander powder, red chili powder, and Sichuan peppercorns (timur powder). Saute well.

Return the potatoes to the pan and stir to coat them with the spices.

Cook the potatoes on low heat for 10 minutes until fully cooked and crispy, stirring occasionally.

Serve the Nepali Aloo Tareko hot with Steamed Rice and Dal Fry.