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Pour 1 cup of fresh yogurt into a large mixing bowl.

Add salt to taste, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon Amchur (dry mango) powder to the yogurt.

Whisk all these ingredients together thoroughly until they are well combined and the yogurt mixture turns a light brown/orange color.

To the prepared yogurt mixture, add 2 boiled potatoes, which have been cut into bite-sized cubes.

Next, add 1 thinly sliced onion and 1-2 finely chopped green chilies.

Finally, add 1/4 cup of finely chopped coriander leaves.

Mix all the ingredients well with a spoon until the potatoes, onions, chilies, and coriander are evenly coated with the seasoned yogurt mixture.

Heat 2 tablespoons mustard oil (or any oil or ghee of choice) in a small tempering pan (tadka pan) over medium heat.

Once the oil is hot, add 1/2 teaspoon mustard seeds and let them splutter.

Add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 1 tablespoon kasoori methi (dried fenugreek leaves) to the hot oil. Stir the tempering mixture quickly to combine the spices and allow them to sizzle for a few seconds.

Pour the hot, sizzling tempering mixture directly over the potato and yogurt mixture in the bowl.

Mix thoroughly with a spoon until the tempering is fully incorporated and distributed, giving the Chukauni a rich golden color.

Serve the Nepali Chukauni warm or at room temperature, typically with hot rice.


Pour 1 cup of fresh yogurt into a large mixing bowl.

Add salt to taste, 1 teaspoon roasted cumin powder, 1/2 teaspoon red chili powder, and 1/2 teaspoon Amchur (dry mango) powder to the yogurt.

Whisk all these ingredients together thoroughly until they are well combined and the yogurt mixture turns a light brown/orange color.

To the prepared yogurt mixture, add 2 boiled potatoes, which have been cut into bite-sized cubes.

Next, add 1 thinly sliced onion and 1-2 finely chopped green chilies.

Finally, add 1/4 cup of finely chopped coriander leaves.

Mix all the ingredients well with a spoon until the potatoes, onions, chilies, and coriander are evenly coated with the seasoned yogurt mixture.

Heat 2 tablespoons mustard oil (or any oil or ghee of choice) in a small tempering pan (tadka pan) over medium heat.

Once the oil is hot, add 1/2 teaspoon mustard seeds and let them splutter.

Add 1/2 teaspoon turmeric powder, 1 teaspoon Kashmiri red chili powder, and 1 tablespoon kasoori methi (dried fenugreek leaves) to the hot oil. Stir the tempering mixture quickly to combine the spices and allow them to sizzle for a few seconds.

Pour the hot, sizzling tempering mixture directly over the potato and yogurt mixture in the bowl.

Mix thoroughly with a spoon until the tempering is fully incorporated and distributed, giving the Chukauni a rich golden color.

Serve the Nepali Chukauni warm or at room temperature, typically with hot rice.
