This type of vegetable recipe is a typical dish in Nepal.  Any vegetable can be added or substituted in the list of ingredients.


2 cups of potatoes or other vegetables cubed

1/2 cauliflower split into florets

2 onions chopped

3 tomatoes quartered

1 cup of peas

1 bay leaf

1/4 teaspoon black pepper

2 green chillis chopped (optional)

3 cloves garlic finely chopped

2.5 cms ginger finely chopped

1/4 teaspoon turmeric powder

1 teaspoon salt (as desired)

1 teaspoon coriander seeds

1/2 tablespoon cumin seeds

1 tablespoon coriander leaves chopped

2 tablespoons ghee or oil


Pressure cooker, ladle, plate, bowl


Heat the ghee or oil and fry the onion till it becomes golden.  Add the cumin seeds, pepper, chillis, bay leaf, garlic, ginger, turmeric and salt.  Put in the potatoes and fry till they become brown.  Add the remaining ingredients and a cup of hot water.  Cook gently till all the vegetables become tender.  Serve hot.  Spread the coriander leaves for decoration.

Time Required:  10-15 minutes in a pressure cooker.

Serves 4-5 persons



One response to “NEPALESE CURRY झोल तरकारी”

  1. […] a couple of spring recipes:  one for a mouth-watering Nepalese Curry; and another for a Garlic Dressing, contributed by Monica Wilde, a herbalist and […]

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.