Nepali Chukauni

Steps

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1. 1
   Peel and cut 2 large potatoes into medium-sized pieces.
   ▶ ≈0:26
2. 2
   Boil the potato pieces in hot water with 1/4 tsp salt until completely cooked through.
   ▶ ≈0:39
3. 3
   Drain the cooked potatoes and set aside.
   ▶ ≈0:54
4. 4
   Whisk 400 g of fresh curd until smooth and creamy with no lumps.
   ▶ ≈1:05
5. 5
   Transfer the whisked curd to a wide bowl. Add 1 tsp cumin powder, 1 tsp Kashmiri chilli powder, and 1 tsp black salt, then mix well until blended.
   ▶ ≈1:23
6. 6
   Gently fold the boiled potatoes into the curd mixture, ensuring each piece is well coated.
   ▶ ≈1:54
7. 7
   Add one medium onion, thinly sliced, and a handful of freshly chopped coriander leaves. Gently mix until everything is well combined.
   ▶ ≈2:08
8. 8
   Heat 1 tbsp mustard oil in a small pan. Add 1 tsp mustard seeds and cook until they start sputtering, then remove from heat.
   ▶ ≈2:34
9. 9
   Add 1 tsp cumin seeds, 1 chopped green chilli, 1 tbsp kasuri methi, 1/4 tsp turmeric powder, and 1/4 tsp chilli powder. Mix quickly.
   ▶ ≈2:51
10. 10
    Gently transfer the tempered spice oil to the potato and curd mixture and mix everything well.
    ▶ ≈3:08