Aloo Chokha
(Submitted
by Rupa
Mitra, place unknown)
Printable
version (Adobe Acrobat Reader required)
Ingredients:
- Potato 1/2
lbs
- Onion 1
- garlic 3-4
cloves
- Jeera
Dhaniya (cumin-coriander) powder - 1 tsp.
- Amchur
(dried mango powder) 1 tsp.
- Cilantro 3
tbsp.
- Green Chili
3-4 or as per taste
- Whole
Coriander seeds
- Dried Red
Chili
- Oil for
cooking
- Salt as per
taste
- Water 3/4
cup
Cut the
potatoes in 1" pieces. Cut the onion thin length
wise. Mince the garlic.
Put oil in a
karahi (skillet or bowl). Put the dried red
chili, coriander seeds in the oil and let it
splutter. Put the onions in the karahi and fry
till red. Put the green chili and the garlic.
When the onions
turn red put the potato and fry for 3-4 minutes.
One by one put
salt, jeera-dhaniya powder and 3/4 cup of water.
Cover it with lid and simmer. Cook the potatoes
until they are soft. Chokha does not have curry
so no water should be there.
Put the amchur
powder and mix it with the potatoes. Take the
chokha out in a bowl. Put cilantro for
decoration and serve.
Thank you, Rupa for sharing the recipe.
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Priyanka Oswal writes:
I would suggest a few changes:
First of all chokha is made in mustard oil.
It's the combined aroma of mustard oil and
raw onions that make chokha so distinct and
wonderfully delicious.
Just add mustard oil, chopped onions, salt
and pepper in mashed potatoes. Mix it well
and serve it with green coriander. This is
the easiest way to make chokha.
Thank
you Priyanka for your contribution.
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