Entree: Nepal – Himalayan Nepal – छुर्पी ➤ chhurpi (Dense Himalayan cheese cooked in a spiced tomato-onion gravy with potatoes and greens for a hearty mountain entrée)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
25 min
Total
45 min
Ingredients
- 8 oz (225 g) chhurpi, cut into 1/2-inch (1 cm) bite-sized pieces
- 2 tbsp (30 ml) mustard oil (or vegetable oil)
- 1 tsp (5 g) cumin seeds
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 1-inch (2.5 cm) piece fresh ginger, minced
- 2 medium tomatoes, chopped, approx. 10 oz (300 g)
- 1 tsp (5 g) ground turmeric
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) red chili powder, or to taste
- 2 medium potatoes, peeled and cubed, approx. 1 lb (450 g)
- 1 cup (240 ml) water or light vegetable stock
- 1 tsp (5 g) salt, or to taste
- 4 oz (115 g) fresh spinach or other mountain greens, roughly chopped
- 2 tbsp (8 g) fresh cilantro, chopped for garnish
- 1 tbsp (15 ml) lemon juice
Instructions
1. If chhurpi is extremely hard, soak pieces in warm water for 15 minutes to soften slightly, then drain. Heat mustard oil in a heavy skillet over medium-high heat until shimmering.
2. Add the chhurpi pieces and sauté, turning occasionally, until golden brown on several sides, about 6–8 minutes. Remove and set aside.
3. In the same skillet reduce heat to medium, add cumin seeds and let them sizzle 20–30 seconds. Add the chopped onion and sauté until translucent and beginning to brown, about 6–8 minutes.
4. Add the garlic and ginger and cook 1–2 minutes. Stir in tomatoes, turmeric, ground coriander, and red chili powder; cook until tomatoes break down and the oil begins to separate from the masala, about 5–7 minutes.
5. Add the cubed potatoes and browned chhurpi back to the pan, pour in the water or stock, and bring to a simmer. Cover and cook until potatoes are tender and chhurpi has softened, about 12–15 minutes.
6. Stir in the chopped spinach and cook just until wilted, 1–2 minutes. Adjust salt, finish with lemon juice, and garnish with cilantro. Serve hot with steamed rice, roti, or rustic flatbreads.
