👨‍🍳 Instructions

1. 1

   Prepare the stinging nettles: Handle the nettle leaves with gloves to avoid stings. Blanch them in boiling water for 2-3 minutes, then immediately plunge into ice-cold water. Drain well and chop finely.

   💡 Tip: Blanching removes the sting from the nettle leaves and makes them safe to handle and eat.
2. 2

   Boil the potatoes until tender. Drain, peel (if desired), and cut into bite-sized cubes.

   💡 Tip: Boiling the potatoes separately ensures they are cooked through without becoming mushy in the curry.
3. 3

   Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter.

   💡 Tip: Mustard oil adds a distinct pungent flavor characteristic of many Nepali dishes.
4. 4

   Add chopped onions and sauté until golden brown. Then add minced garlic, grated ginger, and chopped green chilies. Sauté for another minute until fragrant.

   💡 Tip: Sautéing the aromatics well builds a flavorful base for the curry.
5. 5

   Add chopped tomatoes and cook until softened. Stir in turmeric powder, coriander powder, timur powder, and salt. Cook for a minute until the spices are fragrant.

   💡 Tip: Cooking the spices with the tomatoes helps to release their flavors and aroma.
6. 6

   Add the chopped blanched nettle leaves and the boiled potato cubes to the pan. Mix well to combine with the spice mixture.

   💡 Tip: Ensure the nettles and potatoes are evenly coated with the masala.
7. 7

   Add about half a cup of water, cover the pan, and let it simmer for about 10-15 minutes, or until the potatoes are fully tender and the flavors have melded. Adjust salt if needed.

   💡 Tip: Simmering allows the flavors to meld and the curry to thicken slightly.
8. 8

   Garnish with fresh chopped coriander leaves and serve hot with rice or dhido (a Nepali porridge).

   💡 Tip: This dish pairs exceptionally well with dhido, a traditional Nepali staple made from corn or buckwheat flour.