Cut the potato into small pieces. Boil in microwave.
Finely chop the onion and lightly wash in a strainer.
Add the onion, boiled potato, garlic paste, salt, sugar, and red chili pepper (cut into 1cm round slices) to the yogurt and mix.
Heat a frying pan and roast the fenugreek like you would sesame seeds. Put them in a mortar once they've turned a dark brown color.
Use a pestle to grind the fenugreek into a fine powder.
Add oil to a pot and put on medium heat. Carefully add the ground fenugreek seeds and tumeric to the oil and mix evenly.
Once the tumeric is evenly mixed, add the yogurt from Step 2 and mix. Test the taste and adjust with salt as necessary.
Garnish with coriander leaves and eat.
You can also put it in the refrigerator to sit for a day and it will taste even better.
Serve with chicken biryani.
Story Behind this Recipe
I saw chicken biryani and chukauni on TV and thought they looked good so I made this along with chicken biryani (Recipe ID: 897740) to commemorate leaving my home in India and starting my life abroad.
This is much better if you make it and chill in the refrigerator a day before eating. Chukauni is a Nepalese dish. Indian-style biryani is usually served with raita, but this is how I eat because it always goes well together and is very delicious.