Alu Chokha with Ghee and Rice
- 30 min
- Serves 2
- 8 ingredients
10 minutes to prep, 20 to cook. A comforting Bengali classic, Alu Chokha is a silky potato chutney enriched with fragrant spices and a generous splash of ghee. Served alongside steaming hot rice, it makes a simple yet satisfying vegetarian meal.
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Method
Boil the potatoes in salted water until tender, about 15 minutes; drain and let cool slightly.
Kitchen notes · Added by ReelsMeals: A knife enters the potatoes easily. Choose similarly sized potatoes so they cook evenly.
Peel the hot potatoes and mash them in a large bowl until smooth.
Kitchen notes · Added by ReelsMeals: The mash is smooth with no large potato pieces. Mash while the potatoes are still warm.
Add mustard oil, chopped green chilies, turmeric powder, and salt to the mashed potatoes; mix thoroughly to combine the spices.
Heat a skillet over medium heat and add the ghee, allowing it to melt and become fragrant, about 1 minute.
Kitchen notes · Added by ReelsMeals: The ghee is melted and fragrant. Keep the heat moderate so it does not scorch.
Pour the melted ghee over the spiced potato mash, stirring continuously so the ghee coats the mixture evenly.
Fold in the chopped coriander leaves for fresh flavor and give the mixture a final gentle stir.
Kitchen notes · Added by ReelsMeals: The coriander is evenly distributed through the mash. Fold gently to keep the mash light.
Taste and adjust seasoning with additional salt or chilies if desired.
Transfer the finished Alu Chokha to a serving bowl and let it rest for 2–3 minutes to allow the flavors to meld.
Serve the hot Alu Chokha alongside freshly steamed rice, optionally drizzling a little extra ghee over the rice for richness.
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The recipe comes from Arpita’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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