Nepali-Style Aloo Chukani

Ingredients

• 1 cup thick curd
• 2 medium boiled potatoes, cubed
• 1 small onion, thinly sliced
• 1-2 green chillies, chopped
• 2 tbsp fresh coriander leaves, chopped
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp amchur (dry mango) powder
• 1 tsp Kashmiri chilli powder
• 1 tbsp mustard oil (or ghee)
• 1/2 tsp turmeric powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• additional Kashmiri chilli powder for tempering

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Method

1. Whisk the thick curd until completely smooth in a large bowl.
2. Mix in the potatoes, onion, chillies, coriander, salt, sugar, amchur, and Kashmiri chilli powder.
3. Heat the mustard oil in a small pan until smoking hot.
4. Stir the extra chilli powder, turmeric, and kasuri methi into the hot oil, then take it off the heat.
5. Pour the tempering over the potato mixture, mix well, and serve immediately with hot steamed rice.