Nepali Chukauni Recipe

Ingredients

• 2 large Potatoes (peeled and cut into medium‑sized pieces)
• 0.25 teaspoon Salt (for boiling water)
• 400 g Fresh Curd (full‑fat plain yogurt, creamy)
• 1 teaspoon Cumin Powder (ground cumin)
• 1 teaspoon Kashmiri Red Chili Powder (mild red chili powder for color)
• 1 teaspoon Black Salt (kala namak, adds tangy flavor)
• 1 medium Onion (thinly sliced)
• 2 tablespoons Coriander Leaves (fresh, chopped)
• 1 tablespoon Mustard Oil (for tempering, strong flavor)
• 1 teaspoon Mustard Seeds (whole seeds)
• 1 teaspoon Cumin Seeds (whole seeds)
• 1 Green Chili (chopped, deseeded if less heat desired)
• 1 tablespoon Kasuri Methi Leaves (dried fenugreek leaves)
• 0.25 teaspoon Turmeric Powder (ground turmeric)
• 0.25 teaspoon Red Chili Powder (regular red chili powder)

Instructions

1. Prepare Potatoes

   Peel the two large potatoes and cut them into medium‑sized pieces.

   Time: PT2M

2. Boil Potatoes

   Place the potato pieces in a saucepan of water, add 1/4 teaspoon salt, bring to a boil and cook until tender, about 10 minutes.

   Time: PT10M

   Temperature: 100°C

3. Drain Potatoes

   Drain the cooked potatoes and set them aside.

   Time: PT1M

4. Whisk Curd

   In a wide mixing bowl, whisk 400 g fresh curd until smooth and lump‑free.

   Time: PT2M

5. Add Spices to Curd

   Stir in 1 tsp cumin powder, 1 tsp Kashmiri red chili powder and 1 tsp black salt. Mix well.

   Time: PT1M

6. Combine Potatoes with Curd

   Add the boiled potato pieces to the curd mixture and gently coat them.

   Time: PT1M

7. Add Onion and Coriander

   Fold in the thinly sliced onion and the chopped coriander leaves.

   Time: PT1M

8. Prepare Tempering (Tadka)

   Heat 1 tbsp mustard oil in a small pan over medium heat. Add 1 tsp mustard seeds; when they start spluttering, turn off the heat. Quickly add 1 tsp cumin seeds, the chopped green chili, 1 tbsp kasuri methi, 1/4 tsp turmeric powder and 1/4 tsp red chili powder. Stir briefly.

   Time: PT2M

   Temperature: Medium heat

9. Finish the Dish

   Pour the hot tempering over the curd‑potato mixture and mix thoroughly.

   Time: PT1M

10. Serve

    Transfer to a serving bowl and enjoy with steamed rice, pulao or roti.

    Time: PT1M

Nutrition Facts

Calories

205

Protein

6 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g