Nepali Aloo Masala Curry
A spicy Nepali-style one-pan curry with potatoes, tomatoes, and warming masala for a quick comfort meal.
Traditional Nepali Gundruk
Gundruk is one of Nepal’s most iconic fermented foods, made from leafy greens and prized for its earthy, pleasantly sour flavour.
This traditional preparation turns gundruk into a warming, aromatic dish that pairs beautifully with rice, dal, and achar.
Ingredients
- 1 small Onion finely chopped
- 2 medium Tomatoes chopped
- 1/4 tsp Fenugreek Seeds optional
- 1/2 tsp Turmeric
- 1.5 tbsp Mustard Oil or neutral oil
- Salt, to taste
- 3 cloves Garlic minced
- 1 tsp Ginger grated
- 120 g Dried Gundruk rinsed and soaked 15 minutes
- 700 ml Water hot
- 1/2 tsp Chili Powder or to taste
Method
15m30m45m
- Heat mustard oil in a pot and add fenugreek seeds until aromatic.
- Add onion and cook until soft, then stir in garlic and ginger.
- Add tomatoes, turmeric, and chilli powder; cook until tomatoes break down.
- Add soaked gundruk and stir for 2 minutes.
- Pour in hot water and simmer 20–25 minutes until tender and flavourful.
- Season with salt and serve hot with rice and dal.
Notes
Rinse dried gundruk briefly before cooking if it is very salty or intensely sour.
Simmer gently to soften texture and blend the flavours fully.
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