Georgian-style Aloo Choka

Ingredients

In the original Guyanese aloo choka, the potatoes are traditionally boiled and mashed with roasted garlic and onions. However, in this Georgian adaptation, the mashed potatoes are infused with a blend of aromatic spices like coriander, fenugreek, and paprika. This adds a unique flavor profile to the dish, giving it a distinct Georgian twist. We alse have the original recipe for Aloo choka, so you can check it out.

• 4 large potatoes, peeled and cubed (900g) 4 large potatoes, peeled and cubed (900g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground fenugreek 1/2 teaspoon ground fenugreek
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt, to taste Salt, to taste
• Fresh cilantro or parsley, for garnish Fresh cilantro or parsley, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 3g
• Protein: 5g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender. Drain and set aside.
2. 2.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
3. 3.
   Add the ground coriander, fenugreek, and paprika to the skillet. Stir well to combine the spices with the onions and garlic.
4. 4.
   Add the boiled potatoes to the skillet and mash them using a potato masher or fork until smooth and creamy.
5. 5.
   Season with salt to taste and continue to cook for another 2-3 minutes, stirring occasionally.
6. 6.
   Remove from heat and transfer the Georgian-style Aloo Choka to a serving dish.
7. 7.
   Garnish with fresh cilantro or parsley before serving.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but not mushy. Overcooking can result in a watery consistency.
• Ground coriander — For the best flavor, use freshly ground coriander seeds. If using pre-ground coriander, make sure it is not expired to ensure optimal taste.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or red chili flakes.
• Serve Georgian-style Aloo Choka as a side dish with grilled meats or roasted vegetables.
• Experiment with different fresh herbs for garnish, such as dill or mint, to add a unique twist to the dish.
• If you prefer a smoother texture, use a blender or food processor to mash the potatoes instead of a potato masher.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or vegetable broth while reheating to maintain the creamy consistency.

Serving advice

Serve Georgian-style Aloo Choka hot as a side dish or as a main course accompanied by Georgian bread, such as shotis puri, for a complete and satisfying meal.

Presentation advice

Garnish the dish with a sprinkle of paprika and a few fresh cilantro or parsley leaves to add a pop of color. Serve it in a decorative bowl or on a colorful plate to enhance its visual appeal.