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Nepali Style Aloo Chukauni

Recipe by Ralston D'Souza on InstagramAdded 27 October 2026.

15 minutes to prep, 5 to cook. A vibrant Nepali-style Aloo Chukauni that blends cool yogurt with spiced boiled potatoes. The bright flavors of mustard oil tadka, mango powder, and fresh coriander make it a refreshing yet tangy side perfect for any meal.

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Nepali Style Aloo Chukauni by Ralston D'Souza, a frame from the Instagram video

Method

  1. Boil the potatoes until tender, then let them cool and cut into cubes.

    Kitchen notes · Added by ReelsMeals: Potatoes are fork-tender. Cool completely before cubing to avoid breaking.

  2. In a large bowl combine the yogurt, cubed boiled potatoes, thinly sliced onion, chopped green chilli, finely chopped coriander, amchur, red chilli powder, sugar, and salt; mix well until the potatoes are evenly coated.

    Kitchen notes · Added by ReelsMeals: Potatoes are evenly coated with yogurt and spices. Use a gentle folding motion to keep potato cubes intact.

  3. Heat mustard oil in a small pan over high heat until it begins to smoke, then turn off the flame.

    Kitchen notes · Added by ReelsMeals: Oil begins to shimmer and smoke lightly. Work quickly once oil is hot to avoid burning spices.

  4. Add the turmeric powder and kasuri methi to the hot oil and stir quickly.

    Kitchen notes · Added by ReelsMeals: Turmeric and kasuri methi sizzle and become fragrant. Stir immediately to prevent scorching.

  5. Immediately pour the hot tadka over the potato mixture and toss to combine.

    Kitchen notes · Added by ReelsMeals: Tadka is poured and sizzles on contact. Toss gently to distribute the tempered oil evenly.

  6. Garnish with extra coriander and chopped green chilli, then refrigerate for at least 15 minutes before serving.

    Kitchen notes · Added by ReelsMeals: Mixture is well combined and garnished. Chilling allows flavours to meld; do not skip.

Tips while you cook

Cool potatoes before cubing
Allow the boiled potatoes to cool before cutting them into cubes.
Smoke mustard oil then turn off flame
Heat mustard oil until it begins to smoke, then turn off the flame before adding turmeric and kasuri methi.
Chill for flavor development
Refrigerate the assembled salad for at least 15 minutes before serving.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Ralston D'Souza made this.

The recipe comes from Ralston D'Souza’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Ralston D'Souza and want this changed? Email [email protected].

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