Aloo Chokha

• 2 tablespoons filtered mustard oil (see Notes)
• 1 teaspoon coriander seeds
• 2 dried red chiles, stemmed
• 3 medium red onions, chopped
• 3 or 4 cloves garlic, crushed
• 3 or 4 green chiles, stemmed and chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground roasted cumin
• 6 small potatoes, boiled, peeled, and mashed
• 1 teaspoon amchur (dried mango powder)
• 1 teaspoon table salt

1. Place a medium nonstick saute pan over medium heat and add the mustard oil.
2. When the oil starts smoking, remove from the heat and cool slightly.
3. Crush the coriander seeds in a mortar with a pestle.
4. Cut the dried chiles into small pieces.
5. Return the pan with the oil to medium heat.
6. When small bubbles appear at the bottom of the pan, add the dried chiles and onions, and saute for 3 to 4 minutes or until the onions are golden brown.
7. Add the garlic and continue to saute for 1 minute.
8. Add the green chiles, crushed coriander seeds, ground coriander, and cumin powder, and stir.
9. Add the potatoes and stir.
10. Add the amchur and salt and stir well.
11. Transfer to a serving dish and serve hot.

filtered mustard oil, coriander seeds, red chiles, red onions, garlic, green chiles, ground coriander, ground roasted cumin, potatoes, amchur, salt

Taken from www.cookstr.com/recipes/aloo-chokha (may not work)