Name: Aloo Chokha
Yield: Serves 4 to 6
Cuisine: Indian
Ingredients: 3 or 4 green chiles, stemmed and chopped; 3 or 4 cloves garlic, crushed; 1 teaspoon ground roasted cumin; 1 teaspoon ground coriander; 1 teaspoon coriander seeds; 2 tablespoons filtered mustard oil (see Note); 3 medium red onions, chopped; 2 dried red chiles, stemmed; 1 teaspoon amchur (dried mango powder); 6 small potatoes, boiled, peeled, and mashed; 1 teaspoon table salt

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

How to Cook Indian

By Sanjeev Kapoor

Published 2011

About

My initial working years in the kitchen were in Varanasi in the Indian state of Uttar Pradesh, and my cooks in the hotel kitchen used to make this often for their lunch. It is prepared in a similar way in the neighboring state of Bihar.

Ingredients

2 tablespoons filtered mustard oil (see Note)
1 teaspoon coriander seeds

Method

Place a medium nonstick sauté pan over medium heat and add the mustard oil. When the oil starts smoking, remove from the heat and cool slightly.
Crush the coriander seeds in a mortar with a pestle. Cut the dried chiles into small pieces.
Return the pan with the oil to medium heat. When small bubbles appear at the bottom of the pan, add the dried chile