Gather up the chopped ingredients needed for this delicious Nepali dish, Aloo Mutter.

Chopped ingredients:
* Red onion
* Fresh garlic
* Gold potatoes
* Ginger root
* Cumin seeds
* Coriander seeds
* Fenugreek seeds
* 1 mortar and pestle

Lastly for the prep, take a kitchen mortar n pestle out. Place a Tsp of cumin, a Tsp of coriander seed, and grind down.
Here we use a mortar n pestle because we only want the seeds to be half crushed to bring out the flavor. Optionally, add a few cilantro leaves to the bottom before crushing the seeds. This was how I was show to make it by my Nepali friend.
We will use this spice blend in the very first step of making the Aloo Mutter. Later in the process, we will add the Garam masala we learned to make.

Take the ginger root and cut off a finger sized amount to use. Here we want to scrap off the outer skin. I use a spoon or the backside of my kitchen knife scraping in a downward direction.
Slice into strips, then turn and dice into a smaller minced result.

This is most of the chopped prep for now. I will place a link in this paragraph soon that will go to the final steps of this flavorful and robust recipe.
It takes some time to do all this chopping and I wanted to make it a two-step recipe here to reveal the awesome and powerful flavors that fill up the kitchen when making Nepali food. Your kitchen might start to smell like your favorite restaurant in no time!

(CLICK HERE) for the cooking part of this recipe!

Start by washing and cutting the potatoes. I chop them from the top down into quarter inch slices, then each slice into strips that look like french fries. Lastly, turn them and cut into cubes just smaller than a dime.
They must be small enough to cook quickly.

Take 1 or a half of one serrano pepper(depending on the size). Chop off the ends. Slice longways, turn and slice into a minced result.
Chop the red onion in half. Peel and use one half or a quarter onion(I use a quarter of larger onion). Chop the half onion into a diced result.