Nepalese · beginner
Himalayan Gundruk And Potato Stew
A traditional Nepalese winter stew featuring tangy dried fermented leafy greens simmered with potatoes in a spiced tomato broth.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Soak the dried gundruk leaves in warm water for 10 minutes, then drain and squeeze out excess liquid thoroughly.
- 02
Heat the mustard oil in a medium saucepan over medium heat until fragrant.
- 03
Add the fenugreek seeds and fry for 15 seconds until they turn a dark golden color without burning.
- 04
Add the chopped onion and minced garlic, sautéing for 4 minutes until softened and lightly browned.
- 05
Stir in the tomatoes, potato cubes, and rehydrated gundruk leaves, cooking for 3 minutes to coat in oil.
- 06
Pour in the halal vegetable broth, bring to a rolling boil, then reduce heat to low and cover with a lid.
- 07
Simmer gently for 20 minutes until the potatoes are tender when pierced with a fork.
- 08
Ladle into warm bowls and serve hot alongside steamed white rice.
A LITTLE KITCHEN KNOW-HOW
Rehydration and Simmering
Plumping dried fermented vegetables in water before simmering in broth to unleash complex umami and sour flavors.
Notes from the kitchen
- Squeezing out excess soaking water from the gundruk removes harsh bitterness while retaining its unique tangy note.
- Watch fenugreek seeds closely during tempering as over-browning will make the stew overly bitter.
- Original home-cooking adaptation inspired by Nepalese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
