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The recipe given here is the basic Sada Aloo Chorchori, which can be modified a bit. You can check note for the same

Ingredients

  • Potato: 5-6 (big size)
  • Green Chili: 4-5
  • Kalojire/ Kalonji/ Nigella seed: 1/2 Tsp.
  • Hing/ Asafoetida: 1/2 Tsp.
  • Crushed Black Pepper: 1/2 Tsp (Optional)
  • Salt: to taste
  • Mustard Oil: 2 Tbsp.
  • Ghee: 1 Tbsp.

Instructions

  1. Peel the skin and cut Potatoes into 1" cubes.
  2. Wash potato cubes under running water and keep those in a bowl full of water to restrict blackening of potatoes.
  3. In a Deep pan heat Mustard Oil and temper the Oil with Nigella Seed and Asafoetida.
  4. Add Potato cubes and stary frying on low flame for around 5-7 minutes.
  5. Now add salt to the potatoes.
  6. Add Slit Green Chillies in between and keep stirring.
  7. Add 2 cups of Water to cover the potatoes.
  8. Cover the pan with a lid and keep cooking on low flame till water evaporates.
  9. You need to cook till potatoes soften and turned semi-mushy. You may refer to the picture.
  10. Once done, add Ghee and mix thoroughly and you are done!
  11. Serve it with your choice of bread.

Notes

I prefer to add crushed black pepper which is completely optional.
I have seen people adding Sugar to Aloo Chorchori, so if you wish you can add too and the same is applies to Turmeric Powder.

Find it online: https://kitchenofdebjani.com/2018/02/sada-aloo-chorchori/

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