Aloo Tamatar ka Chokha
Equipment
- Pan
- Gas cooker
- Gas stovetop
- Spoon
- Heatproof bowl
- Plate
- Frying Pan
- Skillet
Ingredients
- 250 g Potatoes (2 medium)
- 4 Green chillies de-seeded and finely chopped
- 1 Ginger 2.5-cm / 1-inch piece fresh, peeled and finely chopped
- 1/4 teaspoon Chilli powder
- 1 tablespoon Mustard oil
- 4-6 Tomatoes
- Salt
- 1 Coriander (Cilantro) large sprig, to garnish
For the tempering (optional)
- 2 teaspoons Vegetable oil
- 1/2 teaspoon Cumin seeds
Instructions
- Cook the potatoes in a large pan of boiling water for about 20 minutes, or until soft. Drain and allow to cool, then peel off the skins and transfer the potatoes to a large bowl.
- Add the chillies, ginger, chilli powder, mustard oil, and season with salt. Use your hands to mix everything together and mash well.
- Chargrill the tomatoes over the open flame of a gas cooker (gas stove top) for a few minutes, or until the skins are blackened, then peel off the skins, transfer the flesh to a bowl, and mash with a spoon.
- Alternatively, put the tomatoes in a large heatproof bowl of boiling water for 30 seconds, then plunge them in cold water, drain, allow to cool slightly, and remove the skins.
- Heap the mashed potato mixture on a serving plate, arrange the mashed tomato decoratively around and garnish with coriander.
- If using, heat the oil for the tempering in a small frying pan (skillet) over medium heat, add the cumin seeds, and stir-fry for about 1 minute, or until they start to splutter. Pour over the mashed potato and tomato.
Video
Nutrition
Serving: 4gSodium: 163mgCalcium: 23mgVitamin C: 35mgVitamin A: 1100IUSugar: 5gFiber: 4gPotassium: 571mgCalories: 133kcalSaturated Fat: 2gFat: 6gProtein: 2gCarbohydrates: 19gIron: 1mg
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