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Potato curry with rice salad

Aloo Ki Thechwani (Crushed Potato Curry)

Aloo Ki Thechwani is a traditional Garhwali dish featuring crushed potatoes cooked in a flavorful blend of spices.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Course: Main Course
Cuisine: Indian
Keyword: Aloo Ki Thechwani
Servings: 4
Author: Chef Yogi

Ingredients

For the curry base:

  • 300 gm baby potatoes
  • 2 no medium onions finely chopped
  • 2 no tomatoes pureed
  • 1 tbsp ginger-garlic-green chili paste made from 1/2 inch ginger, 5 garlic cloves, 2 green chilies
  • 1 tbsp mustard oil or vegetable oil
  • 1/8 tsp hing asafoetida

Spices:

  • 1 tsp jakhiya dog mustard seeds
  • 1 tsp salt
  • 1 tsp red chili powder
  • 1/2 tbsp coriander powder
  • 1/2 tsp turmeric powder

For finishing:

  • 2 cups water
  • 1 tbsp Fresh coriander leaves chopped (for garnish)

Instructions

  • Wash and peel the baby potatoes. Gently scrape the surface with the back of a knife or peel completely, according to preference.
    Baby potatoes being peeled
  • Using a mortar and pestle, crush the potatoes into rough pieces. Set aside.
    Crushing potatoes in mortar
  • Heat mustard oil or vegetable oil in a thick-bottomed pan or wok over medium heat.
    Oil heating in pan
  • Add Jakhiya seeds( Dog mustard) and let them crackle for a few seconds.
    Oil heating in pan
  • Add hing (asafoetida) and stir quickly
    Adding hing to hot oil
  • Add finely chopped onions and the ginger-garlic-green chili paste. Sauté until the onions turn golden brown, about 5-7 minutes.
    Onions sautéing with spice paste
  • Add the crushed potatoes to the pan. Increase the heat to high and sauté for 3-5 minutes, stirring occasionally.
    Spices added to crushed potatoes
  • Add red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat the potatoes with the spices.
    Crushed potatoes added to pan
  • Cover the pan with a lid and let it cook for 5 minutes on medium heat.
    Covered pan cooking potatoes
  • Remove the lid and add the tomato puree. Stir to combine.
    Tomato puree added to potatoes
  • Pour in 2 cups of water and mix well.
    Pour in 2 cups of water and mix well.
  • Cover the pan again and reduce the heat to low. Simmer for about 15 minutes or until the curry thickens and the potatoes are tender.
    Covered pan simmering potato curry
  • Once the desired consistency is reached, remove from heat and garnish with freshly chopped coriander leaves.
    Garnishing potato curry coriander
  • Serve hot with basmati rice and a side salad.
    Potato curry with rice salad

Notes

  • Jakhiya (dog mustard seeds) is a spice commonly used in Uttarakhand cuisine. If unavailable, you can substitute with regular mustard seeds or cumin seeds.
  • Adjust the amount of water to achieve your preferred curry consistency.
  • For added flavor, you can garnish with a squeeze of lime juice before serving.
  • Any leftovers can be stored in an airtight container in the refrigerator for up to 2 days. They can then be reheated gently on the stovetop, adding a splash of water if needed.
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