Alu Chokha with Ghee and Rice
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.
Recipe by Arpita | Creative Artist· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
30 min estimated total time for 2 servings.
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Ingredients
- 3 medium potatoes
- 2 tbsp ghee
- 2 cup cooked rice
- 1 tsp mustard oil
- 2 green chilies
- 2 tbsp fresh coriander leaves
- 1/2 tsp turmeric powder
- to taste salt
Instructions
- 1Boil the potatoes in salted water until tender, about 15 minutes; drain and let cool slightly.
- 2Peel the hot potatoes and mash them in a large bowl until smooth.
- 3Add mustard oil, chopped green chilies, turmeric powder, and salt to the mashed potatoes; mix thoroughly to combine the spices.
- 4Heat a skillet over medium heat and add the ghee, allowing it to melt and become fragrant, about 1 minute.
- 5Pour the melted ghee over the spiced potato mash, stirring continuously so the ghee coats the mixture evenly.
- 6Fold in the chopped coriander leaves for fresh flavor and give the mixture a final gentle stir.
- 7Taste and adjust seasoning with additional salt or chilies if desired.
- 8Transfer the finished Alu Chokha to a serving bowl and let it rest for 2–3 minutes to allow the flavors to meld.
- 9Serve the hot Alu Chokha alongside freshly steamed rice, optionally drizzling a little extra ghee over the rice for richness.
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Frequently asked questions
- How long does it take to make Alu Chokha with Ghee and Rice?
- About 30 minutes in total: 10 minutes of prep and 20 minutes of cooking.
- How many servings does this Alu Chokha with Ghee and Rice recipe make?
- This recipe makes 2 servings as written; ingredient quantities on this page can be scaled.
- Where does this Alu Chokha with Ghee and Rice recipe come from?
- It was shared by Arpita | Creative Artist on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.