Aloo Ko Chukauni (Potato Salad in Yoghurt)

Servings 4

Prep Time 15

Cook Time 5

Total Time 20

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.

Author: Dimple Rana

Course: Salad, Side Dish

Cuisine: Nepalese