Nepali Curry

Cooking Aloo Tama (Potato with Black Eyed Beans) at home

ALOO TAMA

This is a popular hearty Nepali dish that and is sure to be a winter favourite. Timmur (Nepali Pepper) could be found in shelves of Nepali/Indian grocery store in your capital city.

Ingredients

  • ½ cup (95 g) dried black-eyed beans
  • 2 tbsp cooking oil
  • 1 onion, sliced
  • ½ tsp finely grated ginger
  • 1 small clove garlic, crushed
  • 2 potatoes (300 g), peeled and diced
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 chopped tomatoes
  • Pinch of Nepali pepper (timmur)
  • 1 tsp chilli flakes
  • salt, to taste
  • 50 g sliced bamboo shoots
  • chopped coriander, to garnish

 

Instructions

  • Soak black-eyed beans overnight. Drain the water when ready to cook
  • Pour oil into a saucepan and place over medium heat. Once the oil is hot, fry the onion, ginger and garlic until golden. Add the potato and soaked beans to the pan and fry for few minutes, stirring regularly, then add the cumin, ground coriander, chilli, salt & tomatoes. Once you smell the spicy aroma (1-2 minutes), add 1 litre (4 cups) boiling water and simmer until the potatoes and beans are tender. Add the pinch of timmur
  • Add bamboo shoots and simmer until warmed through. If using fresh bamboo shoots, simmer until tender
  • Garnish with coriander and serve.

Enjoy! Namaste

Celebrate Valentines Month @ The Hungry Buddha

For the month of February, enjoy a three course dinner for two with a glass of wine each for only $75! Celebrate the valentine’s month with us 🙂

This is what’s included –

  • Entrée – mo:mo & chicken chilli
  • Mains – aloo tama & khasi ko masu served with large rice & naan
  • Dessert – nepalese rice pudding each
  • Wine – foundstone shiraz or foundstone semillion sav blanc

We will endeavor to cater for any allergies, please let us know beforehand. Anything extra will be charged as per the price in the menu.

Bookings essential. Offer valid until end of Feb 2017 across our both venues, Curtin & Belconnen

Namaste

Successful first ever mo:mo: & trivia night in Canberra

Last night The Hungry Buddha Nepalese Restaurant, Canberra hosted a Mo:Mo: night to raise funds for the Reach for Nepal Foundation.

The event which was booked out in just under a week back in Aug 2016, raised around $1650 for the foundation. The event was organised to support Lachhu, Ben and Yog’s quest to raise money by doing a Rickshaw Run in India in Jan 2017.

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There were four kinds of mo:mo:’s on offer –

  • Chicken,
  • Lamb/Rosemary,
  • Potato/Spinach &
  • Pumpkin/Cauliflower/Pistachio

The event was a huge success with local community coming together for a wonderful cause, and is sure to be not the last one.

We would like to thank family, friends, patrons, staff and wonder MC Gordon Scott.

Namaste

Lachhu Thapa & The Hungry Buddha Team

Cook at home – khasi ko masu (Nepalese goat curry)

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Khasi Ko Masu – Nepali Style Goat Curry

Khasi Ko Masu (Nepali Style Goat Curry) is one of most loved meat varieties among Nepalese. We love it here at the Hungry Buddha too. Today we wanted to share the recepie with you.

In Nepal, the goat curry is normally cooked with bones, skin and fats instead of just boneless lean meat.

One last thing, the curry is cooked in Pressure Cooker. If you are not using pressure cooker, you will just have to cook the curry longer.

Ingredients (serves 3-4 people)

  • ½ kg Mutton pieces (with bones)
  • 1-2 medium size Spanish Onions (finely sliced)
  • 2-3 medium size Tomatoes
  • 1 tbs Garlic and Ginger paste
  • 3-4 Cloves
  • 3-4 Green Cardamoms
  • 1 Cinnamon stick
  • 3 Bay leaves
  • 1 tsp Fenugreek seed
  • 1 tbs Meat Masala
  • 1 tsp Garam Masala
  • 1 tsp Red Chili powder
  • 1 tsp Turmeric powder
  • 2 tbs Canola Oil
  • Salt to taste
  • Fresh coriander leaves or shallots (to garnish)

Cooking Method

  • heat 2 tbs of oil in pressure cooker and start frying cloves, green cardamom, cinnamon, bay leaves and then fenugreek seed – 20 seconds
  • add onions and fry until it becomes soft and starts changing colour
  • add chopped goat meat & stir around occasionally for 5-6 mins
  • add ginger/garlic paste, turmeric powder and cook further for around a minute
  • add salt (according to your taste), meat masala and red chili powder. Cook it for around 2 minutes with occasional stirring
  • add diced tomato & cook further for around 4-5 mins
  • add garam masala, stir it and add a cup of water
  • put the lid of the pressure cooker and cook it for around 15 mins (around 4 whistles) in low heat (if you are not using the pressure, cook the curry for around 25-30 mins in low heat with lid on)
  • once off the heat, leave it for 10-15 minutes for it to settle
  • garnish with fresh coriander or shallots before serving

Namaste

Do share your experience of cooking with us @ our facebook pages @ Curtin or Belconnen

Cook at home Nepali style chicken curry – himalaya khukura

HIMALAYA

Prep Time : 20 mins    Cook Time : 25 mins     Serves : 4-6

INGREDIENTS

  • 1 kg Chicken thigh, cut into pieces
  • 2 onions, finely diced
  • 4,5 cloves of garlic finely diced
  • 1 tbsp Ginger, finely grated
  • 2 medium tomatoes, chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/2 tsp chilli powder
  • 4 cloves
  • Little cinnamon stick
  • 3 green cardamoms
  • 1 bayleaf
  • 1/2 tsp cumin seeds
  • 4 tbsp olive oil
  • Salt to taste
  • chopped coriander to garnish

METHOD

  • Heat the oil in the pan & add the cumin seeds and fry for about 15-20 secs. Add the chopped onions and fry the onions till they become light pink and soft.
  • Add the chicken pieces and salt to taste. Fry until the chicken become light brown.
  • Add the ginger garlic, cloves,cardamom, cinnamon and bay leaf fry stir for another 3 mins
  • Now add turmeric powder, chilli powder, cumin powder, coriander powder and mix well with the chicken and cook for 3-5 mins,
  • Add the tomatoes and then lower the heat and cover the pan and cook for 10 mins. No need to add water at this stage as the chicken and tomatoes will leave water.
  • Depending on how much gravy you prefer, try adding a little water. The Himalaya Khukura should be done in another 5 mins.
  • Just before you serve, garnish it with chopped coriander!

Lachhu Thapa

If you want to see more of our dishes, click here to check out our Menu- http://thehungrybuddha.com.au/dine-in-menu/