A refreshing Nepali potato salad tossed in creamy yoghurt, gently spiced with Timur and sesame, and finished with a fragrant tempering.
Aloo Ko Chukauni (Potato Salad in Yoghurt)
Ingredients
- 8 medium boiled potatoes cut into small pieces
- ½ cup sliced onion lightly sautéed
- 1 cup plain yoghurt
- 1 tsp chilli powder
- ½ tsp Nepali spice Timur Sichuan pepper
- 2 tsp ground white sesame seeds
- Salt to taste
For tempering:
- 2 tbsp mustard oil
- ½ tsp turmeric powder
- ½ tsp fenugreek seeds
Instructions
- In a large bowl, whisk together the yoghurt, chilli powder, Nepali spice Timur, sautéed onion, ground sesame seeds, and salt until smooth.
- Gently fold the boiled potato pieces into the yoghurt mixture, coating them evenly.
- Heat the mustard oil in a small pan over medium heat. Add the fenugreek seeds and fry until dark brown, then immediately stir in the turmeric powder.
- Pour the hot tempering oil over the potato-yoghurt salad and stir gently to combine.
- Garnish with fresh coriander leaves and sliced green chillies before serving.
Notes
Adjust the chilli powder and Timur according to your preferred heat level. The mustard-fenugreek tempering adds a warm, aromatic finish. Pour it straight from the pan to preserve its fragrance. Serve chilled or at room temperature as a side salad or light snack; leftovers can be refrigerated for up to one day. Aloo ko Chukauni is a uniquely flavourful dish in western Nepal, particularly the Palpa region of the Lumbini Province.