A dry-spiced potato curry, one of the most common vegetable side dishes in Nepal, cooked in almost every home for daily dal bhat when little else is in the kitchen.
Heat the oil
Heat the mustard oil in a wok until it shimmers, then let it cool for a moment before adding spices.
2 minTemper the spices
Add the cumin seeds, fenugreek seeds and dried chillies, and fry until the cumin darkens and smells toasted.
1 minAdd the potatoes
Tip in the cubed potatoes, turmeric, chilli powder and salt, and stir to coat every piece.
1 minCook covered
Cover the wok and cook on medium-low heat, stirring every few minutes, until the potatoes are tender and lightly browned at the edges.
Finish and serve
Scatter over the chopped coriander and serve hot alongside dal and rice.
No reviews yet — be the first to cook it.