This Nepali Chukauni is one of those recipes you’ll keep coming back to.
It’s simple. It’s fast. And it transforms basic ingredients like potatoes and curd into something incredibly satisfying.
If you’ve never tried Nepali cuisine before, this is a great place to start.
Chukauni is a traditional Nepali-style potato dish made with:
It’s often served as a side dish, but honestly, it’s so good, you might end up eating it on its own.
And that mustard oil tempering? That’s what gives it its signature flavour.
Soft, hearty base that absorbs all the flavours.
Adds creaminess and a refreshing tang.
Brings warmth, mild heat, and colour.
Adds a unique, slightly tangy depth.
Gives crunch and freshness.
The hero ingredient adds bold, authentic flavour.
Start by boiling your potatoes until they’re soft but not mushy. Let them cool slightly, then cut them into chunks.
In a bowl, whisk your curd until it’s smooth and creamy. You don’t want any lumps here; that silky texture makes all the difference.
Now add cumin powder, Kashmiri chilli powder, and black salt. Mix it well so the curd is nicely flavoured.
Add the boiled potatoes, chopped onions, and coriander leaves. Gently mix everything. Don’t mash the potatoes; you want them chunky.
Now comes the game-changer, the tadka.
Heat mustard oil until it’s hot and slightly smoky. Add mustard seeds and let them splutter, then add cumin seeds, green chilli, and kasuri methi.
Quickly add turmeric and chilli powder, give it a quick stir, and pour this hot tadka over the curd mixture.
Mix everything together, and just like that, your Chukauni is ready.
You can serve it:
Top with fresh coriander and a little extra tadka for presentation.
How to Store
This dish is not meant to be reheated.
If cold:
Always mix gently after pouring; don’t leave it uneven.
Makes them mushy and ruins the texture.
Can overpower the dish, use fresh curd.
Leads to a raw, bitter taste.
This Nepali Chukauni is proof that simple recipes can be incredibly flavorful.
It’s quick, comforting, and packed with bold flavours that stand out.
Try it once, and you’ll see how easily it fits into your everyday meals.
And once you do, don’t be surprised if it becomes your go-to side dish.
This Nepali chukauni is one of those simple dishes that surprises you with how good it tastes. Soft, boiled potatoes are gently mixed with smooth, creamy curd and everyday spices, then finished with a warm, fragrant tadka that brings everything together beautifully.
It’s quick to make, doesn’t need anything fancy, and works perfectly as a side with rice, roti, or even pulao. The mix of cool curd, tender potatoes, and crunchy, spiced tempering makes every bite really satisfying. Once you try it, you’ll see why it’s such a loved comfort dish.
Cook the medium-sized chopped potatoes until soft and tender, then peel the skin.
Finely chop onion, green chilli, and coriander leaves
In a bowl, mix curd with cumin powder, Kashmiri chilli powder, and black salt until well combined
Gently mix everything keeping the potatoes slightly chunky
Add turmeric powder and chilli powder and mix quickly
Serve chilled or at room temperatureServings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
My way of sharing recipes is all about keeping it simple and delicious—no complicated steps, no fancy ingredients, just real home-cooked food that anyone can make. Cooking should be a joy, not a chore! Whether you’re a beginner or a seasoned cook, you’ll find something here to inspire you. If you love good food made with love, then you’re in the right place!
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