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