Nepali Chakuni Recipe – A Spicy & Creamy Himalayan Potato Salad

If you love bold flavours, quick recipes and traditional comfort food, then Nepali chakuni is a dish you must try! This creamy, spicy and tangy potato based recipe from Nepal is perfect as side dish, snack or even a light meal. Made with simple ingredients like curd, potato, mustard oil and green chillies, chakuni is bursting with authentic Himalayan flavours.

This version is easy, quick and requires no fancy ingredients. You can include this for your weight loss journey aswell.

What is Chakuni?

Chakuni is a traditional Nepali potato dish that combines silky curd with spicy mustard oil tempering and crushed potatoes. It’s often served during festivals, family gatherings and everyday meals. This dish is known for its bold mustard aroma and creamy texture, making it totally addictive.

Ingredients for Nepali Chakuni

• 1 cup curd
• 1 boiled potato
• 1 green chilli chopped
• Half onion chopped
• Fresh coriander leaves
• half tsp methi dana (fenugreek seeds)
• 1 tbsp mustard oil
• 1/4 tsp Turmeric powder
• 1 tsp Kashmiri red chilli powder

Method

• Peel and boil potato and cut them into small cubes.
• In a bowl, whisk the curd until smooth and creamy.
• Add boiled potato with green chillies and onion.
• Heat mustard oil in fry pan add in methi dana let it turn a bit golden in colour, quickly add in turmeric powder and kashmiri red chilli powder without burning them.
• Mix this tempering well and pour it on the curd mixture.
• Sprinkle salt and coriander leaves.
• Combine everything well and enjoy.
• Be careful not to burn the fenugreek seeds – they can turn bitter.
• Your authentic Nepali Chakuni is now ready to serve!

Taste Profile

• Creamy from curd
• Spicy from green chillies
• Earthy & bold from mustard oil
• Slightly bitter & aromatic from fenugreek.

This powerful flavour combination is what makes chakuni truly special.

Serving Suggestions

Nepali chakuni pairs perfectly with:

• Steamed rice
• Dal- bhaat
• Sel roti
• Paratha or roti
• As a spicy side dish with any Indian meal

Tips

• Always use fresh, thick curd to avoid sour taste.
• Mustard oil should be hot and smoky for authentic flavour.
• Do not over- crush potatoes- texture is key!
• Fenugreek must be slightly brown not black.