Aloo Chokha

Aloo Chokha

Aloo Chokha

Veg Vegan

Boiled potatoes smashed roughly with raw mustard oil, finely chopped raw onion, green chillies, and fresh coriander — no further cooking, just the heat of the boiled potato slightly wilting the onion. The rawness of the mustard oil dominates, giving the chokha its sharp, pungent edge. Eaten daily with dal and rice across eastern India's tribal and agrarian communities.

Cuisines

Chhattisgarhi Bihari Maithili Jharkhand

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

3 medium potatoes
1 medium onion
2 cloves garlic
1 inch ginger
2 tablespoons mustard oil
2 tablespoons fresh coriander leaves
1 teaspoon cumin seeds
1 teaspoon red chili powder
1 teaspoon lemon juice
— salt to taste

Instructions

  1. 1 Boil the potatoes until tender, then peel and mash them in a bowl.
  2. 2 Finely chop the onion, garlic, and ginger.
  3. 3 Heat mustard oil in a pan until it reaches smoking point, then let it cool slightly.
  4. 4 Add cumin seeds to the oil and let them splutter.
  5. 5 Add chopped onion, garlic, and ginger to the oil and sauté until golden brown.
  6. 6 Add red chili powder and salt, and mix well.
  7. 7 Combine the sautéed mixture with the mashed potatoes.
  8. 8 Add lemon juice and chopped coriander leaves to the potato mixture and mix thoroughly.
  9. 9 Adjust salt and spices according to taste.
  10. 10 Serve the Aloo Chokha warm or at room temperature.

Tips

For a smoky flavor, roast the potatoes directly on a flame before mashing.