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3 to 4 flakes -
1 tsp - amchur (dried
1 tsp -
dhaniya (cumin-coriander seeds) powder
3 to 4 -
3 tbsp -
3/4 cup - whole
Dried red chilli
oil for cooking
salt to taste
How to Make Aloo Chokha
Cut the potatoes to small pieces of roughly one inch size.
Cut the onion thinly, length wise.
Mince the garlic cloves.
Heat oil in a karahi (skillet or bowl).
Add the dried red chili, coriander seeds in the oil and let it splutter.
Put the onions in the karahi and fry till red.
Add the green chillies and garlic cloves.
When the onions turn red, add the potato and fry for 3-4 minutes.
Add salt, jeera-dhaniya powder and 3/4 cup of water.
Cover it with a lid and allow it to simmer.
Cook the potatoes until they turn soft.
Chokha does not have curry so no water should be there.
Add the amchur powder and mix it with the potatoes.
Take the chokha out in a bowl.
Garnish with cilantro leaves and serve.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.