18 Delicious Nepali Food Recipes Authentic

Brimming with vibrant flavors and rich traditions, Nepali cuisine is a hidden gem waiting to be explored in your kitchen. Whether you’re craving the comfort of a steaming bowl of Thukpa or the spicy kick of Momo, our roundup of 18 Delicious Nepali Food Recipes Authentic promises to transport your taste buds to the Himalayas. Dive in and discover dishes that are as nourishing as they are flavorful!

Momo (Nepalese Dumplings)

Unbelievably delicious and sneakily addictive, Momo (Nepalese Dumplings) are the little pockets of joy you didn’t know you needed in your life. These bite-sized wonders are a perfect blend of savory filling and delicate wrapper, promising a flavor explosion that’ll have you reaching for more before you’ve even swallowed the first one.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup water
• 1 lb ground chicken
• 1/2 cup finely chopped onions
• 2 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp vegetable oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp turmeric
• 1/2 tsp cumin

Instructions

1. In a large bowl, mix 2 cups all-purpose flour with 1/2 cup water to form a dough. Knead for 5 minutes until smooth, then cover and let rest for 30 minutes.
2. While the dough rests, heat 1 tbsp vegetable oil in a pan over medium heat. Add 1/2 cup finely chopped onions, 2 tbsp minced garlic, and 1 tbsp minced ginger, sautéing until golden.
3. Add 1 lb ground chicken to the pan, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
4. Season the chicken with 1 tsp salt, 1/2 tsp ground black pepper, 1/2 tsp turmeric, and 1/2 tsp cumin. Stir well and cook for another 2 minutes, then remove from heat to cool.
5. Divide the dough into small balls, rolling each into a thin circle about 3 inches in diameter.
6. Place a spoonful of the chicken mixture in the center of each dough circle. Fold the edges over the filling, pinching to seal and create pleats.
7. Steam the momos in a steamer lined with parchment paper for 10 minutes, or until the wrappers are translucent.
8. Serve hot with your favorite dipping sauce. Tip: For extra flavor, try a sauce made of blended tomatoes, cilantro, and a dash of chili powder.

Zesty and satisfying, these momos boast a tender wrapper with a juicy, flavorful filling that’s simply irresistible. For a fun twist, serve them with a side of spicy achar or a cool cucumber raita to balance the heat.

Dal Bhat (Lentil Soup with Rice)

Venture into the heart of Nepali cuisine with this soul-soothing Dal Bhat, a dish so comforting it’s like a hug in a bowl. Perfect for those days when you crave something hearty yet wholesome, this lentil soup with rice combo is a game-changer for your meal prep routine.

Ingredients

• 1 cup lentils
• 4 cups water
• 1 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp salt
• 2 cups basmati rice
• 4 cups water (for rice)
• 1 tbsp ghee

Instructions

1. Rinse 1 cup lentils under cold water until the water runs clear.
2. In a large pot, combine lentils with 4 cups water and bring to a boil over high heat.
3. Reduce heat to medium-low, cover, and simmer for 20 minutes, stirring occasionally.
4. While lentils cook, heat 1 tbsp vegetable oil in a skillet over medium heat. Add 1 finely chopped onion and sauté until translucent, about 5 minutes.
5. Add 2 minced garlic cloves, 1 tsp turmeric, 1 tsp cumin, and 1 tsp salt to the skillet. Cook for 1 minute until fragrant.
6. Stir the onion mixture into the cooked lentils. Simmer uncovered for 10 minutes to blend flavors.
7. Meanwhile, rinse 2 cups basmati rice under cold water until the water runs clear.
8. In a separate pot, combine rice with 4 cups water and bring to a boil. Reduce heat to low, cover, and cook for 15 minutes.
9. Remove rice from heat and let it sit, covered, for 5 minutes. Then, fluff with a fork and stir in 1 tbsp ghee.
10. Serve the dal hot over the ghee-infused rice.

Now, the magic of Dal Bhat lies in its creamy lentils paired with fluffy, aromatic rice—each bite is a testament to simplicity meeting flavor. For an extra kick, top with a dollop of spicy pickle or a squeeze of lemon to elevate this humble dish to new heights.

Sel Roti (Traditional Nepalese Rice Donut)

Mmm, imagine biting into a crispy, golden ring of joy that’s not quite a donut but somehow better—welcome to the world of Sel Roti, Nepal’s answer to your breakfast dreams. This traditional rice donut is a festival favorite, blending simplicity with a hint of sweetness, perfect for those who like their mornings with a side of adventure.

Ingredients

• 2 cups rice flour
• 1/2 cup sugar
• 1/4 cup water
• 1/4 cup melted ghee
• 1/2 tsp cardamom powder
• Oil for deep frying

Instructions

1. In a large mixing bowl, combine 2 cups rice flour, 1/2 cup sugar, and 1/2 tsp cardamom powder.
2. Gradually add 1/4 cup water and 1/4 cup melted ghee to the dry ingredients, mixing until a thick, smooth batter forms. Tip: The consistency should be similar to pancake batter—adjust with a bit more water if needed.
3. Heat oil in a deep fryer or heavy-bottomed pan to 350°F. Tip: Use a candy thermometer to ensure the oil is at the perfect temperature for even cooking.
4. Pour the batter into a piping bag or a plastic bag with a corner snipped off.
5. Carefully pipe rings of batter into the hot oil, frying 2-3 at a time to avoid overcrowding. Tip: Keep the rings small for even frying and a crispier texture.
6. Fry for 2-3 minutes on each side or until golden brown and crispy.
7. Remove with a slotted spoon and drain on paper towels.

Who knew that such simple ingredients could transform into something so delightfully crunchy on the outside, yet soft and slightly chewy inside? Serve these golden beauties with a dollop of yogurt or dunk them in your morning coffee for an unconventional twist.

Gundruk (Fermented Leafy Greens)

Yikes! You haven’t lived until you’ve tried Gundruk, the funky, fermented leafy greens that’ll knock your socks off with their tangy punch. This Nepalese staple is like the sourdough of the veggie world, and we’re here to show you how to whip it up in your own kitchen.

Ingredients

• 2 lbs mustard greens
• 1 tbsp salt
• 1 gallon water

Instructions

1. Wash the mustard greens thoroughly under cold running water to remove any dirt or debris.
2. Chop the greens into 2-inch pieces for uniform fermentation.
3. Boil the water in a large pot, then blanch the greens for 2 minutes to soften them.
4. Drain the greens and let them cool to room temperature, about 30 minutes.
5. Sprinkle the salt over the cooled greens and mix well to ensure even distribution.
6. Pack the greens tightly into a clean, airtight container, pressing down to remove air pockets.
7. Seal the container and let it ferment at room temperature (68-72°F) for 5 days. Tip: Check daily to ensure the greens remain submerged in their own liquid to prevent mold.
8. After 5 days, taste the Gundruk. If it’s reached your desired level of tanginess, transfer it to the refrigerator to halt fermentation. Tip: The longer it ferments, the stronger the flavor.
9. Use the Gundruk within 2 weeks for the best flavor and texture. Tip: It’s perfect as a base for soups or stirred into stir-fries for an umami boost.

Oh, the joys of Gundruk! Its uniquely tangy flavor and slightly chewy texture make it a standout addition to any dish. Try it atop a steaming bowl of rice for a simple yet unforgettable meal.

Aloo Tama (Potato and Bamboo Shoot Curry)

Hold onto your taste buds, folks, because we’re diving fork-first into a dish that’s as fun to say as it is to eat—Aloo Tama! This potato and bamboo shoot curry is a flavor-packed adventure that’ll have you coming back for seconds, thirds, and maybe even fourths. It’s the kind of comfort food that hugs you from the inside, with a playful kick that keeps things interesting.

Ingredients

• 2 cups potatoes, diced
• 1 cup bamboo shoots, sliced
• 2 tbsp vegetable oil
• 1 tbsp cumin seeds
• 1 tbsp turmeric powder
• 1 tbsp ginger, minced
• 2 cloves garlic, minced
• 1 cup tomato, diced
• 1 tsp salt
• 1/2 tsp chili powder
• 2 cups water
• 1/4 cup cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large pan over medium heat (350°F).
2. Add 1 tbsp cumin seeds to the oil and wait until they sizzle, about 30 seconds.
3. Stir in 1 tbsp minced ginger and 2 cloves minced garlic, cooking until fragrant, about 1 minute.
4. Add 2 cups diced potatoes and 1 cup sliced bamboo shoots to the pan, stirring to coat with the spices.
5. Sprinkle 1 tbsp turmeric powder, 1 tsp salt, and 1/2 tsp chili powder over the vegetables, mixing well.
6. Pour in 1 cup diced tomatoes and 2 cups water, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until potatoes are tender.
8. Garnish with 1/4 cup chopped cilantro before serving.

This Aloo Tama is a symphony of textures, from the soft potatoes to the slightly crunchy bamboo shoots, all swimming in a richly spiced sauce. Try serving it over a bed of fluffy rice or with a side of warm naan to soak up every last drop of that delicious curry. Trust us, your spoon will thank you.

Yomari (Sweet Rice Dumplings)

Yomari, the sweet rice dumplings that’ll have you saying ‘Yum-ari!’ with every bite, are a delightful treat that’s as fun to make as it is to eat. These little pockets of joy are a Nepalese treasure, stuffed with a sweet molasses and sesame filling that’s downright addictive.

Ingredients

• 2 cups rice flour
• 1 cup water
• 1/2 cup molasses
• 1/4 cup sesame seeds
• 1 tbsp ghee

Instructions

1. In a large bowl, mix 2 cups rice flour with 1 cup water to form a smooth dough. Tip: The dough should be pliable but not sticky; adjust water or flour as needed.
2. Divide the dough into small, equal-sized balls, about the size of a walnut.
3. Flatten each ball into a disc, then create a well in the center for the filling.
4. In a separate bowl, combine 1/2 cup molasses, 1/4 cup sesame seeds, and 1 tbsp ghee to make the filling.
5. Spoon a small amount of the filling into each dough disc, then carefully seal the edges to form a dumpling. Tip: Ensure the dumplings are sealed tightly to prevent the filling from leaking during cooking.
6. Steam the dumplings in a steamer over boiling water for 15 minutes, or until they become translucent. Tip: Avoid overcrowding the steamer to ensure even cooking.
7. Remove the dumplings from the steamer and let them cool slightly before serving.

Just out of the steamer, these yomari are gloriously soft with a melt-in-your-mouth filling that’s perfectly balanced between sweet and nutty. Serve them warm for a cozy treat, or get creative by drizzling with a bit of extra molasses for an indulgent twist.

Thukpa (Nepalese Noodle Soup)

Just when you thought noodle soups couldn’t get any more comforting, along comes Thukpa, a Himalayan hug in a bowl that’s about to rock your taste buds like a yeti on a trampoline. This Nepalese noodle soup is a vibrant, spicy, and utterly slurpable masterpiece that’s perfect for those days when you need a little adventure in your life—or at least in your dinner.

Ingredients

• 8 cups water
• 1 tbsp vegetable oil
• 1 cup chopped onion
• 2 cloves minced garlic
• 1 tbsp grated ginger
• 1 cup sliced carrots
• 1 cup sliced bell peppers
• 1 cup chopped tomatoes
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili powder
• 4 cups chicken broth
• 8 oz noodles
• 1 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Heat 1 tbsp vegetable oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 cup chopped onion, 2 cloves minced garlic, and 1 tbsp grated ginger to the pot. Sauté until the onions are translucent, about 3 minutes.
3. Stir in 1 cup sliced carrots, 1 cup sliced bell peppers, and 1 cup chopped tomatoes. Cook for another 5 minutes until the vegetables start to soften.
4. Mix in 1 tsp turmeric, 1 tsp cumin, 1 tsp coriander, and 1/2 tsp chili powder. Toast the spices with the vegetables for 1 minute to unlock their flavors.
5. Pour in 4 cups chicken broth and 8 cups water. Bring the mixture to a boil, then reduce heat to simmer for 10 minutes.
6. Add 8 oz noodles to the pot. Cook according to package instructions, usually about 8 minutes, until al dente.
7. Garnish with 1 cup chopped cilantro and serve with lime wedges on the side for squeezing.

Lusciously hearty with a kick, this Thukpa is a symphony of textures—from the slurpable noodles to the crunch of fresh veggies. Serve it steaming hot with extra lime for a zesty twist, or dare to add more chili powder if you’re feeling bold. Either way, it’s a bowlful of joy that’s sure to warm you from the inside out.

Chatamari (Nepalese Rice Crepe)

Kickstart your culinary adventure with Chatamari, the Nepalese rice crepe that’s as fun to make as it is to eat. Think of it as the lovechild of a pancake and a pizza, ready to jazz up your breakfast or snack time with its crispy edges and soft, spongy center.

Ingredients

• 1 cup rice flour
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1 1/2 cups water
• 1 tbsp vegetable oil
• 1/2 cup minced chicken (optional)
• 1/4 cup chopped onions
• 1/4 cup chopped tomatoes
• 1/4 cup chopped cilantro
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder

Instructions

1. In a large bowl, whisk together 1 cup rice flour, 1/4 cup all-purpose flour, 1/2 tsp salt, and 1 1/2 cups water until smooth. Let the batter rest for 30 minutes to thicken slightly.
2. Heat a non-stick skillet over medium heat and brush with 1 tbsp vegetable oil. Pour a ladleful of batter, swirling the pan to spread it thinly.
3. Sprinkle 1/2 cup minced chicken (if using), 1/4 cup chopped onions, 1/4 cup chopped tomatoes, 1/4 cup chopped cilantro, 1/2 tsp turmeric powder, and 1/2 tsp cumin powder evenly over the crepe.
4. Cover the skillet and cook for 3-4 minutes, or until the edges lift easily and the bottom is golden brown. Flip and cook for another 2 minutes.
5. Repeat with the remaining batter and toppings. Serve hot.

Who knew something so simple could pack such a punch? The Chatamari boasts a delightful contrast of textures and a burst of flavors, making it perfect for dipping into your favorite chutney or topping with a fried egg for an extra protein kick.

Kwati (Mixed Bean Soup)

Hold onto your spoons, folks, because Kwati (Mixed Bean Soup) is about to take your taste buds on a wild ride through flavor town! This hearty, nutrient-packed soup is the ultimate comfort food with a twist, blending a variety of beans into a symphony of deliciousness that’ll have you coming back for seconds (and thirds).

Ingredients

• 1 cup black beans
• 1 cup kidney beans
• 1 cup chickpeas
• 1 cup green peas
• 1 cup soybeans
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp salt
• 6 cups water

Instructions

1. Soak all the beans in water overnight, then drain and rinse them thoroughly. Tip: This reduces cooking time and makes the beans easier to digest.
2. Heat olive oil in a large pot over medium heat (350°F), then sauté the onion and garlic until translucent, about 5 minutes.
3. Add the cumin, turmeric, and salt to the pot, stirring for 1 minute to release the flavors. Tip: Toasting spices enhances their aroma and taste.
4. Add the soaked beans and water to the pot, bringing the mixture to a boil.
5. Reduce the heat to low (200°F), cover, and simmer for 2 hours, or until the beans are tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
6. Once the beans are cooked, use a potato masher to lightly mash some of the beans, thickening the soup to your desired consistency.

Every spoonful of Kwati is a creamy, dreamy blend of textures and flavors, with each bean bringing its own unique personality to the party. Serve it with a sprinkle of fresh cilantro or a dollop of yogurt for an extra layer of yum, and watch as it becomes the star of your dinner table.

Sekuwa (Grilled Meat)

Venture into the world of bold flavors with Sekuwa, a grilled meat dish that’s as fun to pronounce as it is to devour. This Nepalese street food favorite is your ticket to a flavor-packed journey, no passport required.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1/4 cup olive oil
• 3 tbsp garlic, minced
• 2 tbsp ginger, minced
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1 tsp turmeric powder
• 1 tsp chili powder
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp salt

Instructions

1. In a large bowl, combine olive oil, garlic, ginger, cumin powder, coriander powder, turmeric powder, chili powder, yogurt, lemon juice, and salt to create the marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F) to ensure those perfect grill marks without burning.
4. Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for 6-7 minutes on each side, or until the internal temperature reaches 165°F, flipping once halfway through.
6. Let the skewers rest for 5 minutes before serving to allow the juices to redistribute, ensuring every bite is succulent.

Zesty and aromatic, this Sekuwa boasts a smoky exterior with a tender, juicy interior that’s bursting with spices. Serve it with a side of mint chutney or wrap it in a warm naan for an unforgettable meal that’ll have everyone asking for seconds.

Bara (Lentil Pancakes)

Hold onto your spatulas, folks, because we’re about to dive into the world of Bara, those golden, crispy lentil pancakes that are about to become your new breakfast obsession. These little rounds of joy are not just a treat for your taste buds but a sneaky way to get some protein-packed lentils into your morning routine.

Ingredients

• 1 cup split yellow lentils
• 2 cups water
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp asafoetida
• 1 tbsp vegetable oil

Instructions

1. Rinse 1 cup split yellow lentils under cold water until the water runs clear.
2. Soak the lentils in 2 cups water with 1/2 tsp turmeric for at least 4 hours, or overnight for best results. Tip: The longer they soak, the smoother your batter will be.
3. Drain the lentils, reserving the soaking water.
4. Blend the lentils with 1/2 tsp salt and 1/4 tsp asafoetida into a smooth batter, adding the reserved water as needed to achieve a pancake batter consistency. Tip: A high-speed blender works best for a silky texture.
5. Heat 1 tbsp vegetable oil in a non-stick skillet over medium heat (350°F).
6. Pour a ladleful of batter into the skillet, spreading it gently into a circle. Cook for 2-3 minutes until the edges start to lift.
7. Flip the pancake and cook for another 2-3 minutes until golden brown and crispy. Tip: Don’t rush the flipping; wait for those bubbles to form on the surface.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.

Kick your breakfast game up a notch with these Bara pancakes, boasting a crispy exterior that gives way to a soft, fluffy inside. Serve them with a dollop of yogurt or a spicy chutney for a flavor explosion that’ll have you flipping for more.

Choila (Spicy Grilled Meat)

Who knew that fire and spice could dance so deliciously together? Choila, the spicy grilled meat dish that’s as fun to say as it is to eat, is here to turn your taste buds up to eleven. Perfect for those who like their meat with a side of sass and a kick of heat.

Ingredients

• 2 lbs goat meat, cut into cubes
• 1/4 cup mustard oil
• 2 tbsp ginger-garlic paste
• 1 tbsp turmeric powder
• 2 tbsp red chili powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder
• 1/2 cup chopped cilantro
• 1/4 cup lemon juice
• Salt to taste

Instructions

1. In a large bowl, combine the goat meat cubes with mustard oil, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Mix well to ensure each piece is evenly coated. Tip: Let the meat marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat your grill to medium-high heat (about 375°F). Tip: If using a charcoal grill, wait until the coals are white-hot for the best sear.
3. Thread the marinated meat onto skewers, leaving a little space between each piece for even cooking.
4. Grill the skewers for about 10 minutes on each side, or until the meat is charred on the outside and cooked through. Tip: Don’t overcrowd the grill; cook in batches if necessary to ensure each skewer gets enough heat.
5. Once cooked, remove the skewers from the grill and let the meat rest for 5 minutes.
6. In a serving bowl, toss the grilled meat with chopped cilantro and lemon juice, mixing well to combine.

Choila is a fiery symphony of flavors, with the smokiness of the grill playing lead guitar to the spice section’s relentless beat. Serve it with a side of steamed rice or, for the brave, a cold beer to tame the heat.

Juju Dhau (King Curd)

Unbelievably creamy and fit for royalty, Juju Dhau, or ‘King Curd,’ is the dessert that’s been ruling taste buds in Nepal and now, it’s about to conquer yours. This yogurt-based delight is not just food; it’s a creamy crown you’ll want to wear at every meal.

Ingredients

• 4 cups whole milk
• 2 tbsp sugar
• 1/4 tsp cardamom powder
• 1/4 cup yogurt (as starter culture)

Instructions

1. In a heavy-bottomed pot, heat 4 cups whole milk over medium heat until it reaches 180°F, stirring occasionally to prevent scorching.
2. Remove the pot from heat and let the milk cool down to 110°F, about 15 minutes. Tip: Use a thermometer for accuracy to ensure the perfect temperature for the yogurt culture to thrive.
3. Whisk in 2 tbsp sugar and 1/4 tsp cardamom powder into the cooled milk until fully dissolved.
4. Add 1/4 cup yogurt to the milk mixture, stirring gently to incorporate. Tip: Ensure your starter yogurt is fresh and active for the best results.
5. Pour the mixture into a clean, dry container, cover with a lid, and wrap in a thick towel to maintain warmth.
6. Let it sit undisturbed in a warm place for 6-8 hours, or until set. Tip: The longer it sits, the tangier it gets, so adjust the time based on your flavor preference.
7. Once set, refrigerate the Juju Dhau for at least 2 hours before serving to enhance its texture and flavor.

Absolutely divine, this King Curd boasts a silky texture and a subtly sweet, aromatic flavor that’s irresistible. Serve it chilled in clay pots for an authentic touch or drizzle with honey for an extra layer of sweetness.

Samay Baji (Traditional Newari Platter)

Zesty and vibrant, the Samay Baji is not just a meal; it’s a festive explosion on a plate that’ll have your taste buds dancing the cha-cha. Originating from the Newari community of Nepal, this traditional platter is a colorful mosaic of flavors, textures, and aromas that’s surprisingly easy to whip up in your own kitchen.

Ingredients

• 2 cups rice
• 1 cup black lentils
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 cup mustard oil
• 1 lb buffalo meat, thinly sliced
• 1 cup beaten rice (chiura)
• 1/2 cup soybeans, fermented
• 1/2 cup potato, boiled and sliced
• 1/2 cup cucumber, sliced
• 1/2 cup radish, sliced
• 1/4 cup green chili, chopped
• 1/4 cup cilantro, chopped
• 1 lemon, juiced
• Salt to taste

Instructions

1. Rinse 2 cups of rice under cold water until the water runs clear, then cook according to package instructions.
2. In a pot, combine 1 cup of black lentils with 3 cups of water, bring to a boil, then simmer for 25 minutes or until tender.
3. Heat 1/2 cup of mustard oil in a pan over medium heat, add 1 tbsp each of ginger and garlic paste, sauté for 2 minutes until fragrant.
4. Add 1 lb of thinly sliced buffalo meat to the pan, along with 1 tsp each of turmeric, cumin, and coriander powder. Cook for 10 minutes, stirring occasionally.
5. Soak 1 cup of beaten rice in water for 5 minutes, then drain and set aside.
6. Arrange the cooked rice, lentils, buffalo meat, soaked beaten rice, 1/2 cup each of fermented soybeans, boiled potato slices, cucumber slices, radish slices, and 1/4 cup each of chopped green chili and cilantro on a large platter.
7. Drizzle with lemon juice and sprinkle with salt to taste before serving.

Outrageously flavorful, the Samay Baji offers a crunchy, spicy, and tangy experience that’s best enjoyed with your hands for that authentic feel. Pair it with a cold beer to cut through the heat and elevate the meal to a whole new level of deliciousness.

Masu (Spicy Meat Curry)

Kick off your culinary adventure with Masu, a spicy meat curry that’s like a hug from the inside—if that hug was on fire and really, really delicious. Perfect for those who think ‘mild’ is just a suggestion, this dish packs a punch of flavor that’ll have your taste buds dancing the cha-cha.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp ginger, grated
• 2 tbsp curry powder
• 1 tsp cayenne pepper
• 1 can (14 oz) diced tomatoes
• 2 cups beef broth
• 1 cup coconut milk
• 1 tbsp lime juice
• Salt to taste

Instructions

1. Heat the vegetable oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and sear until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure a good sear.
3. Remove the beef and set aside. In the same pot, add the onion, garlic, and ginger. Sauté until soft, about 3 minutes.
4. Stir in the curry powder and cayenne pepper, cooking for 1 minute until fragrant. Tip: Blooming the spices enhances their flavor.
5. Return the beef to the pot. Add the diced tomatoes, beef broth, and coconut milk. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Tip: Stir occasionally to prevent sticking.
7. Finish with lime juice and salt to taste. Serve hot.

This Masu is a symphony of textures and flavors, with tender beef swimming in a rich, spicy curry that’s bold enough to stand up to a cold beer. Try serving it over a bed of fluffy rice or with a side of naan to sop up every last drop of that glorious sauce.

Aalu Achar (Potato Pickle)

Spud lovers, unite! Today, we’re diving fork-first into the tangy, spicy world of Aalu Achar, a potato pickle that’s about to rock your taste buds like a Bollywood dance number. This dish is the perfect blend of comfort and kick, proving that potatoes can indeed wear more than just the mashed or fried hat.

Ingredients

• 2 cups potatoes, peeled and diced
• 1/4 cup mustard oil
• 1 tbsp fenugreek seeds
• 1 tbsp turmeric powder
• 2 tbsp red chili powder
• 1 tbsp salt
• 1/2 cup lemon juice
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced

Instructions

1. Boil the diced potatoes in water for 10 minutes until just tender, then drain and let them cool. Tip: Don’t overcook; you want them firm enough to hold their shape in the pickle.
2. Heat the mustard oil in a pan over medium heat until it starts to smoke slightly, then turn off the heat. This step ensures the oil loses its raw taste.
3. Add fenugreek seeds to the hot oil, letting them sizzle for about 30 seconds until fragrant. Tip: This blooming process unlocks the seeds’ aromatic potential.
4. Stir in turmeric powder, red chili powder, and salt into the oil, mixing well to form a paste.
5. Add the cooled potatoes to the spice paste, gently folding to coat each piece evenly without breaking them.
6. Pour in the lemon juice, then add the minced ginger and garlic, mixing thoroughly. Tip: The acidity from the lemon juice not only adds flavor but also helps preserve the pickle.
7. Transfer the mixture to a clean, dry jar, sealing it tightly. Let it sit at room temperature for 24 hours to allow the flavors to meld.

Perfectly piquant, this Aalu Achar brings a crunchy texture and a flavor that’s a fiery tango between spicy and sour. Serve it alongside warm rotis or as a bold condiment to jazz up your sandwiches.

Laping (Cold Noodle Salad)

Dive into the world of bold flavors with a dish that’s as fun to eat as it is to say – Laping! This cold noodle salad is the perfect way to spice up your summer menu, offering a refreshing crunch with a kick that’ll have your taste buds dancing.

Ingredients

• 8 oz rice noodles
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili oil
• 1/2 cup cucumber, julienned
• 1/2 cup carrots, julienned
• 2 green onions, thinly sliced
• 1 tbsp sesame seeds

Instructions

1. Bring a large pot of water to a boil over high heat. Add the rice noodles and cook for 3-4 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
2. Drain the noodles and rinse under cold water until completely cool. Tip: This stops the cooking process and ensures your noodles stay perfectly chewy.
3. In a large bowl, whisk together the sesame oil, soy sauce, rice vinegar, and chili oil. Tip: Adjust the chili oil to suit your heat preference.
4. Add the cooled noodles, cucumber, carrots, and green onions to the bowl. Toss gently to coat everything in the dressing.
5. Sprinkle with sesame seeds before serving. For an extra crunch, toast the sesame seeds in a dry pan over medium heat for 1-2 minutes until golden.

Laping is a symphony of textures – silky noodles, crisp veggies, and a dressing that packs a punch. Serve it chilled for a refreshing bite, or add grilled chicken for a heartier meal. Either way, it’s a dish that promises to be as lively as your next backyard bash.

Yak Cheese Curry

Who knew that yak cheese could steal the show in a curry? This Yak Cheese Curry is a game-changer, blending the rich, nutty flavors of yak cheese with the bold spices of a classic curry. It’s a dish that promises to be as adventurous as your last attempt at karaoke.

Ingredients

• 1 tbsp vegetable oil
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp curry powder
• 1/2 tsp turmeric
• 1/2 tsp cumin
• 1/2 tsp coriander
• 1/4 tsp cayenne pepper
• 1 cup coconut milk
• 1 cup diced tomatoes
• 1 cup cubed yak cheese
• 1/2 cup water
• 1/4 cup chopped cilantro

Instructions

1. Heat 1 tbsp vegetable oil in a large pan over medium heat until shimmering.
2. Add 1 cup diced onions, sautéing for 5 minutes until translucent.
3. Stir in 2 cloves minced garlic and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
4. Mix in 1 tbsp curry powder, 1/2 tsp turmeric, 1/2 tsp cumin, 1/2 tsp coriander, and 1/4 tsp cayenne pepper, toasting for 30 seconds to release flavors.
5. Pour in 1 cup coconut milk and 1 cup diced tomatoes, bringing to a simmer.
6. Add 1 cup cubed yak cheese and 1/2 cup water, simmering for 10 minutes until cheese is slightly melted.
7. Garnish with 1/4 cup chopped cilantro before serving.

This curry is a creamy, spicy delight with the yak cheese adding a unique chewiness. Serve it over steamed rice or with naan for a meal that’s as unforgettable as your first love.

Conclusion

So, there you have it—18 authentic Nepali recipes that promise to bring a burst of flavor to your kitchen! Whether you’re craving the comfort of momo or the zest of gundruk, these dishes are a delightful way to explore Nepal’s rich culinary heritage. We’d love to hear which recipes you try and love. Don’t forget to share your favorites in the comments and pin this article for your next culinary adventure!