Nepali Chukauni

Serves 1
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Directions

  1. 1Boil the potatoes and cut them into cubes.
  2. 2Whisk yogurt until smooth.
  3. 3Add red chilli powder, coriander cumin powder, amchur powder and some salt to the yogurt. Mix well.
  4. 4Add the boiled and cut potatoes, onions and coriander to the yogurt mix. Gently fold everything together.
  5. 5Take a couple spoons of mustard oil in a small pan.
  6. 6Add turmeric, red chilli powder, fenugreek seeds, Kasuri methi, and let them crackle. Cook until aromatic, ensuring not to burn the methi.
  7. 7Pour the hot tempering over the yogurt-potato mix and immediately cover for 10292 minutes so the flavors infuse.
  8. 8Serve slightly warm. Best enjoyed fresh!

Ingredients

  • 2 null medium potatoes boiled, peeled & cubed
  • 1 cup thick yogurt
  • 0.5 null small red onion, very finely sliced
  • 1 null green chillies, finely chopped
  • null fresh coriander, chopped
  • 0.5 tsp red chilli powder
  • null coriander cumin powder
  • null amchur powder
  • null Salt to taste
  • 1 tbsp mustard oil
  • 0.5 tsp fenugreek seeds
  • a pinch turmeric
  • null red chilli powder
  • null Kasuri methi

Equipment

small pan

Tips

  • Don029t mash the potatoes fully.
  • Don029t burn the methi during tempering.
  • Immediately cover the mix after pouring the tempering to infuse flavors.