Aloo Chukauni – Nepali Yoghurt-Spiced Potatoes

Aloo Chukauni is a wonderful and unusual Nepali potato dish that is filled with flavour. A tangy, fresh preparation that stands out with its bold, fragrant character. This might well be a contender for dish of the year!

I'm in love with this amazing potato dish from Nepal and India - cooked potatoes are dressed in yoghurt with a fragrant, spice-tempered mustard oil and the results are nothing short of amazing. A vegetarian offering that at first glance seems quite unassuming, but once you taste the vibrant flavours and experience the wonderful texture, you'll be an instant fan.

While rooted in the Kumaon region of northern India, aloo chukauni is closely tied to Nepali home cooking and is commonly eaten across the Himalayan foothills.

I saw this dish only recently on the menu of our local Nepalese food truck and decided to give it a try. The yoghurt potatoes were dressed with the hot, spiced oil in front of us and served with roti bread. Our portion lasted all of one minute. I knew then that I'd discovered a new and exciting dish to cook at home.

This dish is part of my curated Indian Collection and wider Asian Collection - where you can discover more exciting flavours.

What's Ahead?

What is Aloo Chukauni

Aloo chukauni is a traditional Kumaoni potato dish from the Himalayan foothills of Uttarakhand, closely linked to both North Indian and Nepali home cooking. It’s made with boiled potatoes folded into lightly spiced yoghurt, sharpened with mustard, chilli, and spices for a gentle tang and warmth.

The dish is usually served cool or at room temperature, making it especially refreshing in warmer weather. In its home region, aloo chukauni is eaten as a simple everyday side and is also commonly sold as street food at local markets and fairs.

Why you'll love it

• It's refreshing and light - without losing anything in flavour this dish feels bright and fresh.
• It's quick and easy - once the potatoes are cooked, it's a matter of minutes to complete.
• It's vegetarian and gluten-free - flavour isn't sacrificed in the slightest either.

Stuff You'll Need

Making the potatoes doesn't require any hard to find ingredients. A quick trip to an Indian store will ensure you have those ingredients you can't find in a regular supermarket.

• Potatoes - use whatever kind you have - cut them into bite-sized pieces and cook gently until soft.
• Yoghurt - plain yoghurt for its tangy flavour and cooling properties.
• Mustard oil - this is an essential ingredient to give the potatoes the authentic flavour. Mustard oil has a spiced nuttiness and is the real star of the show. You can use other oils if you must, but you'll lose the traditional flavour.
• Onion - I like a red onion for its milder and sweeter flavour.
• Spices - in the form of Kashmiri chilli powder (for its vibrant colour and mild, smoky heat), turmeric, cumin and kasoori methi (fenugreek leaves, for their amazing fragrance).
• Fresh - lime, cilantro and chopped chillies.
• Sesame seeds - I like to mix black and white seeds for a garnish at the end.

Step by Step

This is a really easy dish to put together, think of it as a potato salad, it's a simple mix of cooked potatoes with yoghurt and onion and a quick and easy spiced oil to bring everything alive with colour and flavour.

1. Season the yoghurt with a little lime juice, salt and chilli powder
2. Stir in the onion, fresh chilli and cilantro, holding a little back of each for garnishing.
3. Add the potatoes and gently fold into the yoghurt to coat everything.
4. Make the tadka (tempered spices) - Heat the mustard oil and when just hot, add the Kashmiri chilli powder, turmeric, cumin seeds and kasoori methi. Remove from the heat and let them sizzle for 20-30 seconds.
5. Pour 90% of the tadka into the potato mix and stir well to combine, then arrange the potatoes on a serving platter in a single layer.
6. Garnish - Drizzle over the remaining tadka as a garnish, sprinkled with the remaining onion, fresh chillies, and cilantro. Lastly, sprinkle over a few sesame seeds.

Serve at room temperature with some roti bread for a dish on its own or as a side to other Indian inspired dishes.

Substitutions and tips

• Spices - For the tadka, you could add 10 fresh curry leaves and/or a pinch of asafoetida (hing). Mustard seeds are commonly used too (around 1tsp). Personally, I think there's plenty of mustard flavour from the oil, so omit them from my recipe.
• Pomegranate seeds are a nice touch too, for a pop of pink and sourness as a garnish.
• Other vegetables - Although not traditional, you can use the same technique with other vegetables, such as cooked sweet potato, carrots or cauliflower.

Serving & Storage

• Make in advance - aloo chukauni can be made a day in advance and refrigerated. Bring out 1 hour before serving to come up to room temperature.
• Fridge - the dish will be good for 3-4 days in the fridge well covered.
• Freezer - I don't recommend freezing aloo chukauni as the flavour and texture will be compromised. In this instance, fresh is best.

Ready to get cooking?

The good news is that there's not a lot of cooking to do! This dish comes together quickly, which is perfect if you want a healthy, hearty meal without the wait. It's a dish I've eaten as a side dish or as a main course in its own right and both are great options. I just know you'll fall in love with this delicious dish as much as I have. Hope you enjoy!

More Asian recipes with potato

If you liked this recipe, I'm sure you'll love some more of my favourite Asian recipes featuring potatoes.

• Gunpowder Potatoes
• Saag Aloo
• Malaysian Chicken Curry (Kari Ayam)
• Malaysian Chicken Kapitan (Kari Kapitan)

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