Nepal, a country nestled in the Himalayas, is a treasure trove of culinary delights. The country’s rich cultural heritage has given rise to a diverse array of dishes that are both flavorful and delightful. From spicy momos to savory dal bhat tarkari, Nepal’s cuisine is a reflection of its vibrant culture. In this article, we will take you on a gastronomic journey across Nepal, exploring 19 authentic recipes that will tantalize your taste buds.
Momos with Spicy Tomato Chutney
Discover the flavors of Nepal with these crispy momos filled with a spicy and tangy tomato chutney.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– Filling ingredients:
+ 2 large tomatoes, diced
+ 1 small onion, finely chopped
+ 2-3 green chilies, seeded and chopped
+ 1 teaspoon grated ginger
+ 1 tablespoon tomato paste
+ Salt, to taste
– Vegetable oil, for frying
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water and knead the dough until smooth.
3. Divide the dough into small portions and shape into balls.
4. Roll out each ball into a thin circle.
5. Place 1-2 teaspoons of the tomato chutney in the center of each circle.
6. Fold the dough over the filling, forming a half-moon shape, and press edges to seal.
7. Heat oil in a deep frying pan and fry momos until golden brown (3-4 minutes).
8. Serve hot with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Dal Bhat Tarkari
Dal Bhat Tarkari is a staple dish from Nepal, a hearty and flavorful meal consisting of lentil soup (dal), rice (bhat), and mixed vegetables (tarkari). This recipe serves 4-6 people.
Ingredients:
For the dal:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
For the tarkari:
– 1 cup mixed vegetables (such as potatoes, carrots, peas, and cauliflower)
– 2 tablespoons vegetable oil
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
Instructions:
1. Cook the lentils according to package instructions or until tender.
2. Heat oil in a pan over medium heat. Add the chopped onion and cook until softened.
3. Add the garlic, cumin, and cooked lentils. Season with salt to taste.
4. For the tarkari, heat oil in another pan over medium heat. Add the mixed vegetables and cook until tender.
5. Serve the dal over rice (bhat) and accompanied by the mixed vegetables (tarkari).
Cooking Time: 30-40 minutes
Sel Roti with Yogurt
This traditional Nepalese dessert is a perfect blend of crispy fried dough and creamy yogurt, topped with sweet syrup. Enjoy the delightful combination of textures and flavors!
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup ghee or vegetable oil
– 1 cup lukewarm water
– Yogurt (dahi) for serving
– Sugar syrup (optional)
Instructions:
1. In a large mixing bowl, combine flour and salt.
2. Gradually add lukewarm water to form a soft dough.
3. Knead the dough for 5-7 minutes until smooth.
4. Cover and let it rest for 30 minutes.
5. Divide the dough into small portions.
6. Roll out each portion into thin circles.
7. Fry the sel roti in hot oil (350°F) for 2-3 minutes or until golden brown.
8. Drain excess oil on paper towels.
9. Serve warm sel roti with a dollop of yogurt and drizzle with sugar syrup, if desired.
Cooking Time: Approximately 30 minutes
Aloo Tama Bodi
A classic Pakistani dish, Aloo Tama Bodi is a flavorful potato and pea curry made with aromatic spices and served with naan or roti. This recipe is a simplified version of the traditional recipe, perfect for busy home cooks.
Ingredients:
• 2 large potatoes, peeled and diced
• 1 cup peas (fresh or frozen)
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 teaspoon ginger paste
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons vegetable oil
• 2 cups water
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, ginger paste, cumin, coriander, turmeric, and salt. Cook for 1 minute, stirring constantly.
4. Add potatoes and peas. Stir to combine.
5. Add water and bring to a boil. Reduce heat to low and simmer for 15-20 minutes or until potatoes are cooked through.
6. Serve hot with naan or roti.
Cooking Time: 20 minutes
Thukpa Noodle Soup
Thukpa Noodle Soup Recipe: A Spicy and Satisfying Tibetan Comfort Food
Thukpa is a popular noodle soup originating from Tibet, known for its comforting and flavorful broth. This recipe is a simplified version of the traditional Thukpa, using readily available ingredients to bring you an authentic taste.
Ingredients:
– 1 cup noodles (thick wheat or rice-based)
– 2 cups water
– 1 tablespoon vegetable oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1/4 teaspoon cumin powder
– 1/4 teaspoon coriander powder
– Salt and pepper to taste
– Optional: scallions for garnish
Instructions:
1. Cook noodles according to package instructions; set aside.
2. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger; cook until onion is translucent (3-4 minutes).
3. Add water, cumin powder, coriander powder, salt, and pepper. Bring to boil, then reduce heat and simmer for 10-12 minutes.
4. Add cooked noodles to the broth and stir well. Simmer for an additional 2-3 minutes or until heated through.
5. Serve hot, garnished with scallions if desired.
Cooking Time: 25-30 minutes
Chatamari with Minced Meat
This recipe is a simplified version of the traditional Nepalese dish, Chatamari. This savory and spicy snack is perfect for any time of day.
Ingredients:
– 2 cups cooked rice
– 1 cup minced meat (beef or pork)
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon cumin powder
– Salt and pepper to taste
– Vegetable oil for frying
Instructions:
1. Heat a non-stick pan with a small amount of vegetable oil over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the minced garlic and cook for another minute.
4. Add the cooked rice and stir well to combine with the onion mixture.
5. Add the minced meat, soy sauce, cumin powder, salt, and pepper. Mix everything together.
6. Cook for about 5 minutes or until the Chatamari is heated through and slightly crispy at the bottom.
7. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Gundruk Soup with Rice
This traditional Nepalese recipe combines the earthy flavors of gundruk (fermented leafy greens) with comforting rice, creating a hearty and nourishing soup.
Ingredients:
– 1 cup gundruk leaves
– 2 cups water
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup cooked white or brown rice
– 2 tablespoons vegetable oil
Instructions:
1. In a large pot, heat the oil over medium heat.
2. Add the chopped onion and sauté until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the gundruk leaves, water, cumin, turmeric powder, and salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the flavors have melded together.
5. Stir in cooked rice and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro or scallions, if desired.
Cooking Time: 30-40 minutes
Kwati Mixed Bean Soup
This hearty and flavorful soup is a staple in Nepalese cuisine, made with a medley of mixed beans, aromatic spices, and a touch of creaminess. Perfect for a cozy evening meal or as a comforting pick-me-up.
Ingredients:
– 1 cup split red kidney beans
– 1 cup black beans
– 1 cup chickpeas
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups vegetable broth
– 1/2 cup heavy cream or coconut cream (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, coriander, and turmeric; cook for 1 minute.
3. Add beans, broth, and salt. Bring to a boil, then reduce heat and simmer for 30 minutes or until beans are tender.
4. Use an immersion blender to puree the soup slightly, or leave it chunky as desired.
5. Stir in heavy cream or coconut cream (if using).
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Yomari Sweet Dumplings
In Nepalese culture, Yomari is a traditional sweet dumpling filled with molasses and served during the festival of Tihar. This recipe brings this festive treat to your kitchen.
Ingredients:
– 2 cups all-purpose flour
– 1/4 teaspoon salt
– 1/4 cup lukewarm water
– 1/2 cup gur (molasses) or jaggery powder
– Vegetable oil for frying
Instructions:
1. Mix flour and salt in a bowl.
2. Gradually add lukewarm water to form a dough. Knead for 5 minutes.
3. Divide the dough into small portions, shape into balls, and flatten slightly.
4. Place a spoonful of gur/molasses in the center of each ball.
5. Fold the dough over the filling and press edges together to seal.
6. Heat oil in a deep frying pan and fry dumplings until golden brown.
7. Drain excess oil on paper towels.
Cooking Time: 15-20 minutes
Chhoila Spiced Grilled Meat
Experience the bold flavors of Nepali cuisine with this aromatic Chhoola spiced grilled meat recipe, perfect for a quick and satisfying meal.
Ingredients:
• 500g lamb or beef strips (your preference)
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 teaspoons Chhoola spice blend (available at Nepali stores or online)
• 1 teaspoon ghee or vegetable oil
• Salt, to taste
Instructions:
1. In a large bowl, combine the meat strips, chopped onions, minced garlic, and grated ginger.
2. Mix well to ensure even distribution of flavors.
3. Add the Chhoola spice blend and mix again until the meat is well coated.
4. Heat the ghee or oil in a grill pan over medium-high heat.
5. Add the marinated meat and cook for 8-10 minutes, flipping occasionally, or until cooked to your desired level of doneness.
6. Serve hot with naan bread, rice, or roti.
Cooking Time: 15-20 minutes
Enjoy the bold flavors of Nepal in every bite!
Dhido with Gundruk and Pickle
Dhido, a staple in Nepalese cuisine, gets a flavorful twist by adding gundruk (fermented mustard greens) and pickle. This comforting dish is perfect for a cozy evening.
Ingredients:
– 2 cups of dhido (rice flour)
– 1 cup of water
– 1/4 cup of gundruk leaves, chopped
– 2 tablespoons of vegetable oil
– 2-3 tablespoons of pickle juice
– Salt to taste
Instructions:
1. In a large bowl, mix together the rice flour and water to form a dough.
2. Knead the dough for about 5 minutes until it becomes smooth and pliable.
3. Divide the dough into small portions and shape each into a ball.
4. Heat oil in a deep frying pan over medium heat. Flatten each dough ball slightly and fry until golden brown, about 3-4 minutes on each side.
5. Remove the fried dhido from oil and place it on paper towels to drain excess oil.
6. In a separate pan, sauté chopped gundruk leaves with a little water until they’re soft and fragrant.
7. Add pickle juice and salt to taste. Mix well.
8. Serve the fried dhido with the gundruk-pickle mixture and enjoy!
Cooking Time: 20-25 minutes
Kachila Spiced Raw Meat
Kachila is a popular West African dish made with raw meat, spices, and peanuts. This recipe is a twist on the traditional version, adding a depth of flavor and texture that will leave you craving for more.
Ingredients:
– 1 lb beef (or other raw meat), cut into small pieces
– 2 tbsp peanut oil
– 1 tsp grated ginger
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper
– 1/4 cup chopped peanuts
– Salt, to taste
Instructions:
1. In a large bowl, mix together meat, peanut oil, ginger, cumin, paprika, and cayenne pepper.
2. Add chopped peanuts and season with salt to taste.
3. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld.
4. Serve chilled or at room temperature.
Cooking Time: None! This dish is best enjoyed raw, so no cooking time required.
Bara Lentil Pancakes
Start your day with a nutritious and flavorful breakfast by making these delicious Bara Lentil Pancakes.
Ingredients:
– 1 cup cooked lentils (split or whole)
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a bowl, whisk together flour, sugar, baking powder, and salt.
2. Add cooked lentils, milk, egg, and melted butter to the dry mixture. Whisk until smooth.
3. Heat a non-stick pan or griddle over medium heat. Grease with a small amount of oil if necessary.
4. Using 1/4 cup measuring cup, scoop batter onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for another 1-2 minutes, until golden brown.
Cooking Time: Approximately 10-12 minutes (depending on the number of pancakes).
Juju Dhau King Curd
This classic Indian dessert is a staple at many celebrations and gatherings. Our recipe for Juju Dhau King Curd is a simple and delicious way to bring a taste of tradition to your table.
Ingredients:
– 1 liter full-fat milk
– 2 tablespoons lemon juice
– 1/4 teaspoon citric acid (optional)
– 1/2 cup sugar
– 1/2 cup grated paneer (Indian cheese)
– 1 tablespoon ghee or melted butter
– Cardamom powder for garnish (optional)
Instructions:
1. Boil the milk in a large saucepan over medium heat.
2. Reduce heat to low and add lemon juice, citric acid (if using), and sugar. Stir until sugar dissolves.
3. Allow the mixture to simmer for 10-12 minutes or until it curdles and separates into curds and whey.
4. Line a strainer with cheesecloth or a clean cotton cloth over a large bowl. Carefully pour the curds-whey mixture into the lined strainer.
5. Let it drain for about 30 minutes, pressing gently to remove excess liquid.
6. Crumbling the paneer into small pieces, mix with ghee or melted butter and fold into the curds.
7. Refrigerate until chilled before serving. Garnish with cardamom powder (if desired).
Cooking Time: 45-50 minutes
Phapar Ko Roti Buckwheat Flatbread
Experience the authentic flavors of Nepal with this simple recipe for Phapar Ko Roti, a traditional buckwheat flatbread. This recipe yields a delicious and nutritious flatbread that’s perfect for snacking or serving alongside your favorite dishes.
Ingredients:
– 1 cup buckwheat flour
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon ghee or oil
– 3/4 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine buckwheat flour, all-purpose flour, salt, and baking powder.
2. Gradually add the lukewarm water and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable and easy to work with.
4. Divide the dough into 6-8 equal portions.
5. Roll out each portion into a thin circle, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat.
7. Cook the roti for 30 seconds on each side, until it’s lightly browned and puffed up.
Cooking Time: Approximately 10-12 minutes
Sukuti Dried Meat Curry
A flavorful and aromatic curry from the Himalayan regions, Sukuti Dried Meat Curry is a popular dish made with dried meat (sukuti) that’s been stewed in a rich and spicy sauce. This recipe serves 4-6 people.
Ingredients:
– 1 cup sukuti (dried meat), cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1 can (14 oz) diced tomatoes
– 1 cup water or beef broth
– Salt, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Add sukuti, curry powder, turmeric, and red chili powder; stir well.
4. Cook for 5 minutes or until the meat is coated with spices.
5. Add diced tomatoes and water/broth; bring to a boil.
6. Reduce heat to low and simmer, covered, for 30-40 minutes or until the meat is tender.
7. Season with salt to taste.
8. Garnish with fresh cilantro and serve over rice or with naan bread.
Cooking Time: 45-50 minutes
Samay Baji Newari Platter
The Samay Baji Newari Platter is a popular Nepalese dish that combines the flavors of lamb, vegetables, and spices in a single platter. This recipe is a simplified version of the traditional Samay Baji, perfect for those looking to try new flavors.
Ingredients:
– 1 pound lamb shoulder or neck bones
– 2 medium-sized potatoes, peeled and cut into wedges
– 1 large carrot, peeled and cut into sticks
– 1 large cabbage leaf, washed and chopped
– 2 cloves of garlic, minced
– 1 tablespoon vegetable oil
– Salt to taste
– Optional: chilies or chili flakes for added heat
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together lamb, potatoes, carrot, and cabbage.
3. Add garlic, salt, and oil, and mix well.
4. Transfer the mixture to a baking dish or a large cast-iron skillet.
5. Bake for 30 minutes, then reduce heat to 325°F (165°C) and cook for an additional 15-20 minutes, or until lamb is tender.
6. Serve hot with naan bread or rice.
Cooking Time: 45-50 minutes
Masu Curry with Rice
A flavorful and aromatic curry made with tender chicken, creamy coconut milk, and a blend of spices, served over fluffy rice. This classic Indian-inspired dish is perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can (14 oz) coconut milk
– 2 cups cooked white rice
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes.
2. Add onions, garlic, and ginger; cook until onions are translucent.
3. Stir in cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Pour in coconut milk and bring to a simmer.
5. Serve chicken mixture over cooked rice. Garnish with chopped cilantro leaves, if desired.
Cooking Time: 20-25 minutes
Aloo Sadeko Spiced Potato Salad
This flavorful potato salad is a twist on the classic, infused with the warm spices of Nepali cuisine. Perfect for a quick and easy side dish or light lunch.
Ingredients:
– 4 large potatoes, peeled and diced
– 1/2 cup vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp turmeric
– Salt, to taste
– 2 tbsp freshly squeezed lime juice
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. Boil the potatoes until tender, then drain and set aside.
2. In a large pan, heat the oil over medium heat. Add the onion and cook until translucent.
3. Add the garlic, cumin, coriander, turmeric, and salt. Cook for 1 minute.
4. Add the cooked potatoes to the pan and stir to combine with the spice mixture.
5. Squeeze the lime juice over the potatoes and toss to coat.
6. Garnish with cilantro, if desired. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Summary
Get ready to embark on a culinary journey through Nepal with these 19 authentic recipes! From savory dishes like Dal Bhat Tarkari and Aloo Tama Bodi, to sweet treats like Yomari Sweet Dumplings and Juju Dhau King Curd, this collection has something for everyone. Discover the flavors of Nepalese cuisine with popular dishes like Momos with Spicy Tomato Chutney and Sukuti Dried Meat Curry. Learn how to make traditional flatbreads like Phapar Ko Roti Buckwheat Flatbread and Bara Lentil Pancakes. These recipes are sure to delight your taste buds!
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
