Traditional Nepali Gundruk
A tangy, fermented leafy-greens Nepali classic, simmered with spices into a deeply comforting side or soup.
Nepali Aloo Masala Curry
This Nepali hot dish is a bold, warming curry built on onion, garlic, tomato, and spice. It is simple, satisfying, and easy to adapt with seasonal vegetables or protein.
Serve with steamed rice or roti for a practical weeknight meal with plenty of flavour.
Ingredients
- 3 cloves Garlic minced
- 250 ml Water as needed
- 1 tbsp Ginger grated
- 1/2 tsp Cumin ground
- 1 medium Onion finely chopped
- 3 medium Tomatoes chopped
- 1/2 tsp Turmeric
- 2 tbsp Oil
- 1/2 tsp Chili Flakes or to taste
- Salt, to taste
- 500 g Potatoes peeled and cubed
- 2 tbsp Coriander fresh, chopped
- 1 tsp Coriander powder
Method
15m30m45m
- Heat oil in a pan and sauté onion until soft.
- Add garlic and ginger, then cook until fragrant.
- Stir in tomatoes and dry spices; cook until a thick masala forms.
- Add potatoes and coat well in the masala.
- Add water, cover, and simmer 20–25 minutes until potatoes are tender.
- Adjust salt, finish with fresh coriander, and serve hot.
Notes
Adjust chilli to your preferred heat level.
Add a squeeze of lemon at the end for brightness.
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