Aloo Chokha
Transform your everyday potatoes into a flavorful masterpiece with this traditional Aloo Chokha recipe! A popular dish from Indian and Bengali cuisine, this spiced mashed potato delight combines the earthy richness of golden mustard oil, aromatic cumin seeds, and vibrant turmeric with the zesty heat of green chilies and fresh ginger. Enhanced by sautéed onions, juicy tomatoes, and a sprinkle of fresh coriander, Aloo Chokha is both simple and delicious, taking only 35 minutes from start to finish. Perfect as a side dish or paired with rice, roti, or parathas, this humble yet bold recipe is packed with comforting flavors and irresistible textures. Whether you’re looking for an easy weekday meal or a taste of authentic Indian home cooking, Aloo Chokha is sure to satisfy!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 tablespoons Mustard oil
- 1 medium Onion
- 2 whole Green chilies
- 2 cloves Garlic
- 1 inch piece Ginger
- 1 medium Tomato
- 2 tablespoons Coriander leaves
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Cumin seeds
Instructions
Begin by boiling the potatoes in a large pot of water until they are tender and easily pierced with a fork, approximately 15 minutes.
While the potatoes are boiling, finely chop the onion and tomatoes. Mince the garlic and ginger. Slice the green chilies into thin rounds.
Once the potatoes are done, drain them and let them cool slightly before peeling. Place the peeled potatoes in a mixing bowl and mash them coarsely.
Heat mustard oil in a skillet over medium heat. Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
Add chopped onion to the skillet and sauté until they turn golden brown, about 3-4 minutes.
Add minced garlic, ginger, and green chilies. Sauté for another minute until they release their aroma.
Add chopped tomatoes and turmeric powder. Cook until the tomatoes have softened, about 3 minutes.
Add the mashed potatoes to the skillet and mix everything well. Season with salt and stir through to combine all the ingredients.
Finally, stir in the chopped coriander leaves and mix until evenly distributed throughout the dish.
Remove from heat and transfer the aloo chokha to a serving bowl. Serve hot with rice, roti, or as a filling in parathas.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.6 g | 39% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3636 mg | 158% | |
| Total Carbohydrate | 204.7 g | 74% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 28.6 g | ||
| Protein | 25.3 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 5034 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
