Aloo Chokha (Easy Authentic Recipe)

Ingredients

• 500 gpotatoes (Yukon Gold, if available)
• 1 smallred onion, finely chopped
• ½ teaspoon, or to tastesalt
• 1–2green chillies, finely chopped
• 1¼ teaspoonsmustard oil
• 1½ teaspoonsachar masala, from your favourite pickle
• 2–3 tablespoonsfresh coriander, finely chopped

Instructions

1. 1

   Boil the potatoes

   Wash the 500 g potatoes, cut them in half and put them in a saucepan. Cover with water and boil over a medium-high heat for about 20 minutes, until completely tender. You can also cook them in a pressure cooker or microwave.

2. 2

   Peel and mash

   Drain the potatoes and leave them to cool slightly. Remove the skins, transfer the potatoes to a large bowl and mash with a potato masher.

3. 3

   Mix and season

   Add the chopped red onion, ½ teaspoon salt, 1–2 chopped green chillies, 1¼ teaspoons mustard oil, 1½ teaspoons achar masala and 2–3 tablespoons chopped coriander. Mix and mash with a fork or potato masher, then taste and adjust the salt or chilli as needed.

What is aloo chokha?

Aloo chokha is a rustic mashed potato dish associated with eastern India, including Bihar and eastern Uttar Pradesh. It is served as a side or as part of a meal with breads and other everyday dishes.

This version draws its character from the combination of mustard oil, green chilli and achar masala. The potatoes make a soft base for the sharper, savoury seasonings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 123 calories, 3g protein, 25g carbs, 2g fat.

The potatoes provide most of the carbohydrates, while the mustard oil contributes most of the fat; the onion, chillies and coriander add flavour, with only a modest amount of protein overall. To balance the plate, serve a portion with lentils or another protein-rich dish and some vegetables.

The potatoes set the texture

Potato choice: Yukon Gold potatoes are used here and mash into a creamy, slightly waxy mixture. Other potatoes can work too; cook them until fully tender before mashing.

Peeling: Let the drained potatoes cool just enough to handle, then remove their skins. They are easier to mash while still warm.

Season with mustard oil and pickle masala

Mustard oil: Its pungent flavour is a defining note in this recipe, so measure it carefully rather than pouring freely.

Achar masala: Use the spice mixture from a favourite pickle. Its salt and spice level can vary, so taste the finished mixture before adding more salt or chilli.

Keep some texture

Mashing: Use a fork or potato masher and combine the ingredients until evenly seasoned. A few small lumps keep the mixture pleasantly rustic.

Chillies: Finely chopping them helps distribute their heat through the potatoes. Start with one if you prefer a gentler result, then taste before deciding whether to add more.

Allow time for the potatoes to cook

Boiling: The potatoes take about 20 minutes on the hob, though their size and the pan can affect the timing. Check that they are soft all the way through before draining.

Cooling: A brief pause after draining makes peeling easier, but there is no need to let them become completely cold before mashing.

Serving ideas

Serve aloo chokha as a side with flatbreads, rice or a larger Indian meal. Its soft texture and lively seasoning also pair well with a simple lentil dish.

For a fresh contrast, serve it alongside a crisp salad or sliced vegetables. Add the coriander just as directed in the mixing step so its flavour stays bright.

Recipe notes & tips

• Cut the potatoes in half so they cook through more evenly.
• Drain the potatoes well before mashing to avoid a watery mixture.
• Mash while the potatoes are still warm for an easier, smoother result.
• Taste the achar masala before adjusting the salt, as pickle seasonings vary.
• Finely chop the onion and chillies so they mix evenly through the potatoes.

Variations

• Adjust the heat: Use one green chilli for a milder mixture or two for more heat.
• Change the pickle masala: Choose achar masala from a pickle you enjoy, keeping in mind that its saltiness and spice can differ.
• Add extra coriander: Use the upper end of the stated amount for a fresher herbal flavour.
• Make it chunkier: Mash briefly and leave more small pieces of potato.
• Make it smoother: Mash more thoroughly with the potato masher before serving.

Common mistakes to avoid

• Undercooking the potatoes: They will be difficult to mash evenly; boil until completely soft.
• Skipping the drain: Excess cooking water can make the mixture loose; drain the potatoes well.
• Mashing cold potatoes: They are harder to break down; peel and mash after they have cooled only slightly.
• Adding salt without tasting: Achar masala can already be salty; taste the mixture before adding more.
• Adding too much chilli at once: The heat can overpower the potatoes; begin with one chilli and adjust after tasting.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan or microwave until hot, stirring as needed; the texture may be softer after chilling.

Frequently asked questions