# Aloo ki thechwani

Aloo ki thechwani is an Indian potato dish from the region of Uttaranchal, where potatoes are crushed raw, allowing the gravy to thicken with the excess starch released.

- Total time: 25 min
- Cuisine: Indian
- Category: Soup
- Language: en

## Ingredients

- 3 medium potatoes
- 2 tbsp mustard oil
- 1 tsp jakhiya seeds (or mustard seeds)
- 1 tsp cumin seeds
- 2 green chillies
- 1 tsp ginger-garlic paste
- 1 finely chopped onion
- 1 pureed tomato
- 0.5 tsp turmeric
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 pinch hing
- 1 tsp garam masala
- 1 to taste salt
- 1 as needed water

## Instructions

1. Lightly crush peeled potatoes in a mortar and pestle and set aside.
2. Heat mustard oil.
3. Add jakhiya or mustard seeds, cumin seeds, hing, green chillies and ginger-garlic paste. Sauté briefly.
4. Add onion and cook until soft and golden.
5. Add the tomato puree and cook for a few minutes.
6. Add turmeric, coriander powder, chilli powder, garam masala and salt. Cook until the oil separates.
7. Add the crushed potatoes and enough water to cover.
8. Simmer for 25 minutes until the potatoes are tender and the gravy thickens.
9. Serve hot with roti or rice.

## Equipment

- mortar and pestle
- pan
- spoon

## Tips

- The use of jakhiya seeds, a wild mustard seed grown in the Himalayas, is another unique element of this dish.
- The potatoes are crushed raw, which helps to thicken the gravy with their released starch.

## Source

- Original video: https://www.instagram.com/reel/DRo-FpHiH6h/
- Recipe page: https://www.cliprecipe.com/recipe/33837f18-3d47-4aa0-a304-75184d7c742f
- Extracted: 2025-11-29

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt