Aloo Theshwani Recipe: Mountain food is loved not only for its flavour, but also for its simplicity and exquisite style. There are many traditional dishes found in Uttarakhand cuisine, the taste of which remains in the memory for a long time once eaten. One of them is the Theishwani potato. This is a Desi Pahari recipe in which boiled potatoes are pounded in a mortar and cooked with spices. The name Theshwani itself indicates the peculiarity of this dish, because the word ‘Thishna’ in Pahari language means to pound or crush something. The most distinctive feature of this dish is that no heavy spices are added to it, but its taste is wonderful.
The aroma of mustard oil, garlic tadka and geometric texture of mashed potatoes in Silpata makes it completely different from other potato vegetables. If you also want to try something new and traditional at home, then definitely make this Pahari recipe from Uttarakhand. Aside from being delicious, it is also a filling and comforting dish.
What are Tshwane potatoes?
Potato Theshwani is a famous hill dish that is made in the villages of Uttarakhand. In this, the boiled potatoes are lightly crushed on a sieve until the consistency remains. It is then cooked with onions, tomatoes, garlic and local spices. In the mountains, vegetables prepared by pounding on cobblestone in this way are called “thechuani”. That is why the taste of this dish seems different and completely different.
Things needed to prepare Tshwane potatoes
-4-5 boiled potatoes
-3 onions
-3 tomatoes
– 4 green hot peppers
-12-15 garlic cloves
– A little ginger
– Green coriander
– Spinach or any seasonal green leaves
– Mustard oil
-cumin
-turmeric
– Chili powder
– Coriander powder
– Garam Masala
– Cumin powder
-Salt to taste
Desi method for grinding potatoes with mortar and pestle
The real taste of this recipe comes from crushing the potatoes. To do this, cut the boiled potatoes into small pieces so that they are easy to crush. Now mash the potatoes gently using a mortar and pestle. Keep in mind that the potatoes should not become completely puree. It is enjoyable to eat because of its slightly thick texture. This desi style makes this dish special. If there is no silpata at home, you can also mash the potatoes coarsely, but silpata tastes different.
Prepare Pahadi Theshwani like this
First we heat the iron pan. Add mustard oil in it. Mustard oil is used more in bhari food as it enhances the taste. After the oil is hot, add the cumin seeds. Then add the chopped onions and fry a little. Don’t brown the onions too much as the slightly soft texture looks good in this dish. Now add garlic and green chillies and fry. Once the garlic smell starts to appear, add the chopped tomatoes to it. Cook until tomatoes are tender.
After that add the spices.
– Half a teaspoon of turmeric
– A little less than a teaspoon of red hot pepper
– A teaspoon of coriander powder
-A pinch of garam masala
– A little cumin powder
Now add some hot water so that the spices cook properly and do not stick to the pan.
The taste increases after adding potatoes
Now add the mashed potatoes to the pan and mix it well with the spices. Chopped green leaves can also be added at this stage. This increases the health value of the dish as well as its taste. After cooking for 2-3 minutes, add hot water to it. Adding hot water does not stop cooking and improves the taste as well. Then we leave it on low heat for some time. Finally, add green coriander and serve hot.
What to eat aloo thechuani with?
In the mountains, this dish is eaten with mandouf roti, rice or yoghurt. Its delicious taste becomes even more delicious in cold weather. If you are bored of eating the same potato curry every day, then this Pahari dish can completely change the taste of your food.
Why is this Bahari dish special?
– Great taste with less spices
-Traditional and traditional flavours
– Wonderful scent of mustard oil and garlic
-A healthy and filling dish
– Easy recipes to make at home
