Spicy Nepali Aloo Choka (Mashed Potatoes) by Full Time Explorer

Ingredients

• 9 small potatoes (about 2 inches long each)
• 1 dried red chili (add 2-3 for spicier)
• 3 cloves garlic
• 1/4 tsp timur powder (Sichuan powder)
• 2 tbsp mustard seed oil
• 1/2 tsp salt (adjust to taste)

Instructions

1. In a mortar and pestle, grind the dried red chili, garlic cloves, and timur powder together until they form a very fine paste.
2. Boil the 9 small potatoes in water for about 10-15 minutes, or until they are fork-tender.
3. Drain the potatoes and let them cool for approximately 10-15 minutes.
4. Once cooled, peel the potatoes. Mash them by hand in a bowl until mostly smooth.
5. Add the prepared chili-garlic-timur paste, mustard seed oil, and salt to the mashed potatoes. Mix well to combine.
6. Serve the aloo choka at room temperature or chilled.