Aloo Chokha Recipe

Introduction

Aloo Chokha is a simple yet flavorful mashed potato dish from Indian cuisine, packed with spices and fresh herbs. It’s a comforting side that pairs wonderfully with rice or flatbreads, bringing warmth and a hint of tanginess to your meal.

Ingredients

• 500 grams potatoes (Yukon Gold recommended)
• 1 small red onion, finely chopped
• ½ teaspoon salt or to taste
• 1-2 green chilies, finely chopped
• 1 ¼ teaspoon mustard oil
• 1 ½ teaspoon achar masala (from your favorite pickle)
• 2-3 tablespoons cilantro, finely chopped

Instructions

1. Step 1: Wash the potatoes and cut them in half. Place them in a pot and cover with water. Boil on medium-high heat until the potatoes are soft and fully cooked, about 20 minutes. Alternatively, use a pressure cooker or microwave to speed up the process.
2. Step 2: Drain the potatoes and let them cool slightly. Peel off the skins and transfer the potatoes to a large bowl. Mash them well using a potato masher.
3. Step 3: Add the finely chopped red onion, salt, green chilies, mustard oil, achar masala, and cilantro to the mashed potatoes. Mix and mash everything together with a fork or potato masher until well combined.
4. Step 4: Taste and adjust salt or spice levels as needed. Your aloo chokha is ready to serve!

Tips & Variations

• Use mustard oil carefully as it has a strong flavor; adjust quantity to your preference.
• For a smokier flavor, try roasting the potatoes before boiling.
• If achar masala is not available, you can substitute with a pinch of chaat masala or your favorite spice blend.
• Add a squeeze of lemon juice for a fresh tangy twist.

Storage

Store leftover aloo chokha in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or enjoy it at room temperature. Avoid reheating multiple times to retain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, while Yukon Gold potatoes are preferred for their creamy texture, you can use any starchy potato variety for best mash results.

Is mustard oil necessary for the authentic flavor?

Mustard oil gives aloo chokha its signature pungent taste, but if unavailable, you can use a mild vegetable oil or ghee, though the flavor will differ slightly.

Aloo Chokha Recipe

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★★★★★

4.9 from 138 reviews

Aloo Chokha is a flavorful Indian mashed potato dish featuring boiled potatoes mixed with mustard oil, achar masala, green chilies, red onion, and fresh cilantro. It’s a simple yet spicy and tangy side dish commonly enjoyed with Indian breads and meals.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 500 grams Yukon Gold potatoes

Vegetables & Herbs

• 1 small red onion, finely chopped
• 1–2 green chilies, finely chopped
• 2–3 tablespoons cilantro, finely chopped

Seasonings & Oil

• ½ teaspoon salt, or to taste
• 1 & ¼ teaspoon mustard oil
• 1 & ½ teaspoon achar masala (from your favorite pickle)

Instructions

1. Boil Potatoes: Wash 500 grams of Yukon Gold potatoes and cut them in half. Place them in a pot, fill with water, and boil on medium-high heat on the stovetop until the potatoes are completely cooked and soft, about 20 minutes.
2. Drain and Peel: Drain the hot water and allow the potatoes to cool slightly. Once cool enough to handle, peel the potato skins off and transfer the peeled potatoes to a large bowl.
3. Mash Potatoes: Using a potato masher, mash the potatoes until smooth and creamy.
4. Add Flavorings: Add the finely chopped red onion, salt, green chilies, mustard oil, achar masala, and chopped cilantro to the bowl with mashed potatoes.
5. Mix and Mash: Mix all ingredients together thoroughly, mashing slightly with a fork or potato masher to evenly incorporate the spices and aromatics. Taste and adjust salt or spice levels as needed. Your Aloo Chokha is ready to serve!

Notes

• For quicker cooking, you can boil potatoes in a pressure cooker or microwave instead of the stovetop.
• Adjust the number of green chilies according to your preferred spice level.
• Mustard oil imparts a distinctive sharp flavor; substitute with vegetable oil if unavailable but flavor will differ.
• Achar masala can be sourced from store-bought pickles or homemade achar (pickle) spice blends.
• Serve Aloo Chokha warm or at room temperature as a side dish with Indian breads like roti or paratha.

Keywords: Aloo Chokha, mashed potatoes, Indian side dish, achar masala, mustard oil, spicy potatoes