Dish

Aloo boda tarkari

Potato and apple curry

Aloo boda tarkari is made by cooking potatoes and black-eyed peas in a tomato-based curry. The curry is flavored with spices like cumin, coriander, and turmeric, and is finished with a tempering of mustard seeds, cumin seeds, and dried red chilies. Aloo boda tarkari is a filling and nutritious dish that is perfect for a weeknight dinner. It is also a great way to use up leftover black-eyed peas.

Asian cuisine› South Asian cuisine› Nepalese cuisine

Stew

Origins and history

Aloo boda tarkari is a traditional Nepali dish that is popular in the Kathmandu Valley. It is believed to have originated in the Newari community, who are known for their unique cuisine.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of aloo boda tarkari across Nepal, each with its own unique flavor profile. Some variations use different vegetables like cauliflower or green beans, while others use different legumes like chickpeas or lentils. Some versions are spicy, while others are mild.

Presentation and garnishing

Aloo boda tarkari is traditionally served in a bowl with a spoonful of rice on top. It can be garnished with fresh cilantro or chopped green chilies.

Tips & Tricks

To make the perfect aloo boda tarkari, make sure to cook the potatoes and black-eyed peas until they are tender. Fry the tempering until the mustard seeds start to pop, as this will release their flavor. And don't forget to adjust the spice level to your liking.