Aloo Bodi is a classic Nepali comfort dish that brings together tender potatoes and black-eyed beans cooked in gently spiced gravy. Made with everyday ingredients and minimal preparation, this humble curry is a staple in many Nepali homes. Light yet satisfying, Aloo Bodi is traditionally enjoyed with steamed rice or roti, making it a perfect choice for simple, nourishing meals.
Ingredients
Turmeric powder – ½ tbsp
Garam masala – 1 tbsp
Red chilli powder – 1 tbsp
Cumin powder – 1 tbsp
Cumin seeds – 2 tbsp
Oil – 2 tbsp
Black‑eyed beans (Bodi), soaked
Ginger‑garlic paste – 1 tbsp
Onion – 1 medium, chopped
Potato – 1 medium, chopped
Tomato – 1, chopped
Water – 2 cups
Salt – according to taste
Method
- Heat oil in pressure cooker, add cumin seeds and let them crackle.
- Sauté chopped onion until golden, then add ginger-garlic paste and cook until fragrant.
- Add all spices (turmeric, cumin powder, red chilli powder, garam masala) and salt, mix well.
- Add chopped potato and coat with spices, then add soaked black-eyed beans and mix.
- Add chopped tomato, cook for a minute, then pour in 2 cups water and stir.
- Close lid and pressure cook for 5-6 whistles on medium flame.
- Let pressure release naturally, open lid, stir gently and check seasoning before serving.
Serving Suggestions
Serve hot Aloo Bodi with:
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Steamed rice (best traditional pairing)
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Roti or chapati
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A side of pickle or fresh salad
Tips & Variations
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You can slightly mash a few potatoes after cooking for a thicker gravy.
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Adjust chilli powder as per spice preference.
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For extra flavor, finish with fresh coriander leaves.
Aloo Bodi is simple, nourishing, and deeply satisfying — a perfect dish when you want something comforting yet full of traditional Nepali flavors. Enjoy this easy recipe with your loved ones!
