Alu Chochori (Bengali recipe: Potatoes with Indian Spices)

Photo Courtesy: Dr. Debarshi Chatterji

I usually try to prepare Debarshi’s favorite dishes on his birthday. So, Payesh, Bhat, dal, Panch Bhaja with Mangsho are all a big yes! I start his birthday celebrations with his favorite breakfast – Luchi ar Alur Dom. However, this year, Debarshi asked me to prepare a different torkari (vegetable dish). He said that he was craving for his mom’s Alu Chochori (Potatoes with Indian Spices). So, I said why not, it’s your birthday and you will get whatever you desire.

Photo features (from top right): Payesh (Bengali Rice Pudding), Mangsho (Goat Curry), Dal (lentils), Panch Bhaja (deep fried vegetables) and Bhat (rice).

Photo features: Luchi ar Alur Dom (Deep Fried Puffed Bread with a Potato gravy)

So, the next day, I called my mom-in-law and got the recipe from her. Now this is a very plain and easy dish. You wont have to buy anything special for this torkari. In fact, if you have prepared any Indian torkari before, you will have an idea how to prepare this dish.

If you are a potato lover, you will love this torkari. The soft cubes of potatoes with the tomato ginger gravy will truly satisfy all your potato cravings. This hot and sweet Alu Chochori goes very well with a crisp fhulko Luchi but you can also enjoy it with plain Parathas.

Now if you check the ingredients, you will find something new, which you may not have used before - Kashmiri Mirch. This chili brings a bright red color to the food and is used mainly in the preparation of tandoori dishes. Kashmiri Mirch is just like Paprika, not hot to taste but a very good spice to create the rich color in the curries and other dishes. If, however, you would like the dish to be hot, add some Green Chilies or Red Chili Powder in it. You can easily get the Kashmiri Mirch Powder from your local Indian store.

Photo features: Tandoori Chicken and grilled zucchini and bell peppers with a side salad

We will also be using some Whole Wheat flour in this dish. Alu Chochori is a dry dish and the addition of Tomato pulp and Ginger paste will leave some gravy. In dishes like this, where you want the gravy to cling with the vegetables, using a little flour is a good idea as it absorbs all the extra water from the gravy and leaves this beautiful thick coat of spices on the Potatoes. Sprinkle the flour slowly over the Chochori and mix and you will immediately see the flour absorbing the extra water.

Serve the Alu Chochori hot with Luchi or Paratha.

Ingredients:

• Bay Leaf – 1 or 2
• Dry Red Chili – 1 or 2
• Potato - 2 big russet potatoes, cut into small cubes
• Oil – about 3 tablespoons
• Asafoetida – about ¼ teaspoonPanch Fhoron – about ½ teaspoon
• Turmeric Powder -  ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Sugar – ½ teaspoon
• Ginger -  about 1 inch
• Tomato - 2, medium
• Coriander Powder – ¼ teaspoon
• Kashmiri Mirch – ½ teaspoon
• Whole Wheat Flour – 1 tablespoon

Let’s do a little prep:

• Take the Tomato and Ginger and make a paste. You may use Nutri bullet or a food processor for this.

Directions to prepare the Alu Chochori: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• After about half a minute, add the Bay Leaf, Dry Red Chili and Asafoetida. 
• Wait for a few seconds, then add the Potatoes in the wok.
• Fry till the Potatoes are golden red in color.
• Now add the Ginger and Tomato paste in it and mix well.
• Reduce the heat to medium and fry for 5-7 minutes. 
• Add the spices (Turmeric Powder, Salt, Coriander Powder and Kashmiri Mirch) in it and mix well.
• Reduce the heat to medium low and cover and cook for 5-7 more minutes. 
• Add the Sugar and mix well to let it blend with the Potatoes and the paste.
• Reduce the heat to low and add just a little water (maybe 1-2 tablespoons) and cover for another 2-3 minutes to thoroughly cook the potatoes.
• Now the torkari is ready, if you still see some gravy, sprinkle some Whole Wheat Flour on it which will help to absorb the extra water and make the spices stick on the Potatoes. 
• Serve with Luchi or Paratha.

Recommended reading:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Nutri Bullet – now cook gourmet foods whenever you want
• Tandoori Chicken
• Indian Salad
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Alu Soa Sabji (Potato stir-fried with Dill)