Step 1: Boil Potatoes

Peel and chop 2 large potatoes into medium-sized pieces. Add them to a pot of hot water with 1/4 tsp salt. Cook until they are completely done and soft.

Step 2: Drain Potatoes

Once the potatoes are cooked, remove them from the hot water using a slotted spoon and set them aside in a bowl.

Step 3: Whisk Curd

Take 400 gms of fresh curd and whisk it thoroughly until it is nice, creamy, and free of any lumps.

Step 4: Prepare Curd Base

Pour the whisked curd into a mixing bowl. Add 1 tsp cumin powder, 1 tsp Kashmiri red chilli powder, and 1 tsp black salt. Mix all the ingredients well until they are thoroughly blended into the curd.

Step 5: Combine Potatoes and Curd

Add the boiled potato pieces to the spiced curd mixture. Gently mix until all the potato pieces are evenly coated with the curd mixture.

Step 6: Add Onion and Coriander

Add 1 medium-sized thinly sliced onion and a handful of freshly chopped coriander leaves to the potato and curd mixture. Gently mix everything together, ensuring the onions, potatoes, and coriander are well incorporated with the curd mixture. Set this aside.

Step 7: Prepare Tadka (Tempering)

To a small pan, add 1 tbsp of mustard oil. Heat the oil until it's hot, then add 1 tsp of mustard seeds. Let them splutter.

Step 8: Add Spices to Tadka

Once the mustard seeds start spluttering, turn off the stove. Immediately add 1 tsp cumin seeds, 1 chopped green chilli, 1 tbsp Kasuri Methi leaves, 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder. Give it a quick mix to combine all the spices.

Step 9: Combine Tadka with Chukauni

Gently transfer the prepared tadka (tempering) to the potato and curd mixture. Mix everything well until the tempering is evenly distributed throughout the dish.

Step 10: Serve Nepali Chukauni

The delicious and creamy Nepali Chukauni is now ready to be served. It pairs wonderfully with steaming rice, pulao, or roti.

• Ensure the curd is fresh and whisked well to avoid lumps for a creamy texture.

• Adjust green chili and red chili powder quantities according to your spice preference.

• Mustard oil is traditional for the tadka, but you can use other cooking oils if preferred.

• Add finely chopped ginger or garlic to the tadka for extra flavor.

• Include other vegetables like cucumber or tomatoes for added freshness and texture.