Aloo Chokha is a beloved dish from the Indian subcontinent, particularly popular in Bihar, Jharkhand, and West Bengal. This dish is a simple yet flavorful mashed potato recipe that bursts with spices and herbs, creating a delicious side dish or even a light meal. The beauty of Aloo Chokha lies in its simplicity, using everyday ingredients to create a dish that’s not only easy to prepare but also incredibly satisfying. Whether you’re enjoying it with roti, rice, or as a filling in parathas, Aloo Chokha delivers a comforting taste of home in every bite.
Ingredients
- 4 medium-sized potatoes, boiled and peeled
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1-inch piece of ginger, grated
- 2 cloves of garlic, minced
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped for garnish
- Juice of half a lemon
Steps
1. Prepare the Potatoes: Begin by boiling the potatoes until they are soft and tender. Once boiled, drain the water and allow the potatoes to cool slightly. Peel the potatoes and mash them in a large mixing bowl. The texture should be smooth but still slightly chunky for the best results.
2. Sauté the Aromatics: In a pan, heat the mustard oil until it begins to smoke lightly. This step is crucial as it reduces the pungency of the oil, giving it a more refined flavor. Add the cumin seeds and allow them to splutter. Then, add the finely chopped onions, green chilies, ginger, and garlic. Sauté this mixture until the onions become translucent and the raw smell of the ginger and garlic fades.
3. Spice it Up: Once the onions are well-cooked, reduce the heat to low and add the turmeric powder, red chili powder, and garam masala. Stir the spices into the onion mixture, allowing them to cook for a minute or two to release their flavors.
4. Combine with Potatoes: Add the mashed potatoes to the pan and mix well, ensuring that the spices and aromatics are evenly distributed. Cook this mixture on low heat for about 5 minutes, stirring occasionally to prevent sticking.
5. Finish and Garnish: Once the flavors have melded together, remove the pan from the heat. Add salt to taste and squeeze the juice of half a lemon over the mixture to add a tangy brightness. Finally, garnish with fresh coriander leaves for a pop of color and flavor.
Tips for Variation
- Add Smoked Flavor: For a traditional smoky flavor, roast a dry red chili over an open flame and crush it into the Aloo Chokha.
- Incorporate Other Vegetables: Mix in some roasted eggplant or steamed peas to add more texture and nutrition.
- Spice Adjustments: For a milder version, reduce the number of green chilies or skip the red chili powder altogether.
- Different Oil: While mustard oil adds a distinct flavor, you can use ghee or regular vegetable oil for a different taste.
- Tangy Twist: Replace the lemon juice with tamarind pulp for a tangier and slightly sweet flavor profile.
- Herb Infusion: Add finely chopped mint leaves or curry leaves for an extra layer of freshness.
- Creamy Variation: Mix in a little yogurt or cream to make the dish richer and creamier.
- Crunch Factor: Top with fried onions or crushed peanuts for added crunch and texture.
Macros (Per Serving)
- Calories: 180 kcal
- Carbohydrates: 28g
- Protein: 4g
- Fat: 6g
- Fiber: 4g
- Sodium: 300mg
- Sugars: 2g
Frequently Asked Questions for Aloo Chokha
- Can I make Aloo Chokha in advance?
- Yes, you can prepare Aloo Chokha in advance and store it in the refrigerator for up to two days. Just reheat it gently on the stove or microwave before serving.
- Is Aloo Chokha vegan?
- Yes, Aloo Chokha is naturally vegan as it does not contain any animal products. Just ensure that the oil you use is plant-based.
- Can I use sweet potatoes instead of regular potatoes?
- Absolutely! Sweet potatoes add a different flavor and a bit of natural sweetness to the dish, making it a unique variation of traditional Aloo Chokha.
- What can I serve Aloo Chokha with?
- Aloo Chokha pairs wonderfully with roti, naan, or rice. It can also be used as a filling for sandwiches or parathas.
- How can I store leftovers?
- Store any leftovers in an airtight container in the refrigerator. It should stay fresh for up to two days. Reheat before serving for the best flavor.
Spiced Aloo Chokha Recipe: A Flavorful Twist on a Classic Bihar Dish
Ingredients
- 4 medium-sized potatoes boiled and peeled
- 1 medium onion finely chopped
- 2 green chilies finely chopped
- 1- inch piece of ginger grated
- 2 cloves of garlic minced
- 1 tablespoon mustard oil
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves chopped for garnish
- Juice of half a lemon
Instructions
Boil Potatoes:
- Boil 4 medium-sized potatoes until soft.
- Let them cool, then peel and mash them in a bowl.
Sauté Aromatics:
- Heat 1 tablespoon of mustard oil in a pan until it lightly smokes.
- Add 1 teaspoon of cumin seeds and let them splutter.
- Add 1 finely chopped onion, 2 chopped green chilies, 1 grated inch of ginger, and 2 minced garlic cloves. Sauté until the onions are translucent.
Add Spices:
- Reduce heat to low and add 1 teaspoon each of turmeric powder, red chili powder, and garam masala.
- Stir and cook the spices for 1-2 minutes.
- Mix in Potatoes:
- Add the mashed potatoes to the pan.
- Mix well to combine the spices and potatoes, cooking for 5 minutes on low heat.
Season and Garnish:
- Remove from heat and season with salt to taste.
- Squeeze the juice of half a lemon over the mixture.
- Garnish with chopped fresh coriander leaves.