Aloo Choka or potato Choka is a Caribbean style spicy, mashed potatoes. Again, this has its Indian origins but has a unique twist with local Trinidadian influence. This classic North American mashed potato dish gets a nice, spicy, and garlicky flavor in this recipe. If you’re super excited to learn more about dish, here is my instant pot Aloo Choka made Trinidadian style.
What is Aloo Choka?
The potato Choka in Trinidad and Tobago has a mild garlicky flavor with a hint of spice.
I have added a nice smoky cayenne pepper w/ roasted garlic on top. And those crunchy, raw onions do add a nice depth in flavor. Potato is called aloo in India, and this Choka originated from India made its way to Trinidad and Tobago.
I fell in love with a hint of garlic in this unique potato mash when I first tried this at a local Trinidad restaurant. The subtly creamy texture, spicy oil, and garlicky flavor altogether make this dish very unique and tasty. Aloo Choka has different forms in India, however, this version is purely Trinidadian.
Trinidad and Indian Style Choka:
Though the Indian and Trinidadian versions are pretty similar, the latter aloo choka is a bit more explosive because of the garlic and pepper. Since the trini version uses freshly grated garlic, it does adds a pungent yet flavorful bite to the mash.
If you don’t like hot dishes, feel free to skip the habanero or the scotch bonnet peppers. But I strongly recommend using at least some form of pepper to add little heat to this dish. And, don’t skip the hot oil infused with cayenne pepper. That does add a nice spicy touch to this dish.
How to Make Aloo Choka?
Ingredients:
4 large potatoes, 2 tablespoon olive oil or mustard oil, ¼ red onion chopped fine, ½ teaspoon salt, 1 clove garlic (finely minced or grated), ¼ green hot pepper (Serrano or habanero), 1 clove sliced garlic to temper, ½ teaspoon cayenne pepper
Method of Making Aloo Choka:
Peel, wash and slit all potatoes and place them on the steam rack inside the instant pot inner pot. Pour two cups of water inside the instant pot, and place the rack and potatoes on them.
Close the lid and seal the vent. Set the instant pot to a pressure cooking mode, and set the timer for 7-minutes. Once the instant pot beeps, let the pressure release naturally (10-12 minutes).
Remove the potatoes from the instant pot, and let them cool down. Peel and mash them with a fork or potato masher.
Season with salt, hot pepper, and grated fresh garlic. Mix well. (You can also make a paste out of pepper and garlic and mix it with potatoes)
Now heat the oil in a pan and let it smoke. Now add sliced garlic pieces and hot cayenne pepper, switch off the gas, and drizzle this oil over the mashed potato or aloo Choka.
Now garnish the potato with chopped red onions and cilantro, and serve with lime juice.
NOTE:
- Insert a fork or knife after boiling the potatoes and if it goes through without any resistance, the potatoes are ready.
- I strongly suggest using some fresh hot pepper in this dish. You can use any green hot pepper such as Serrano or Thai chili in this recipe.
- Lastly, choose the oil as per your choice. Olive oil and mustard oil works the best. But feel free to use some butter if you like.
📖 Recipe
Aloo Choka {Trinidad Potato Choka}
Equipment
- Instant pot
Ingredients
- 4 large potatoes
- 2 tablespoon olive oil or mustard oil
- ¼ red onion chopped fine
- ½ teaspoon salt
- 1 clove garlic, finely minced or grated
- ¼ green hot pepper, Serrano or habanero
- 1 clove sliced garlic to temper
- ½ teaspoon cayenne pepper
Instructions
- Peel, wash and slit all potatoes and place them on the steam rack inside the instant pot inner pot. Pour two cups of water inside the instant pot, and place the rack and potatoes on them.
- Close the lid and seal the vent. Set the instant pot to a pressure cooking mode, and set the timer for 7-minutes. Once the instant pot beeps, let the pressure release naturally (10-12 minutes).
- Remove the potatoes from the instant pot, and let them cool down. Peel and mash them with a fork or potato masher.
- Season with salt, hot pepper, and grated fresh garlic. Mix well. (You can also make a paste out of pepper and garlic and mix it with potatoes)
- Now heat the oil in a pan and let it smoke. Now add sliced garlic pieces and hot cayenne pepper, switch off the gas, and drizzle this oil over the mashed potato or aloo Choka.
- Now garnish the potato with chopped red onions and cilantro, and serve with lime juice.
- Enjoy with sada roti.
Notes
- Insert a fork or knife after boiling the potatoes and if it goes through without any resistance, the potatoes are ready.
- I strongly suggest using some fresh hot pepper in this dish. You can use any green hot pepper such as Serrano or Thai chili in this recipe.
- Lastly, choose the oil as per your choice. Olive oil and mustard oil works the best. But feel free to use some butter if you like.
Laura Tobin
When I saw garlic and spicy, I knew this was for me. Making this today.
Amanda Marie Boyle
Wow these potatoes look great. I love potatoes but get bored sometimes, but these look so good! Can't wait to try.
Traci
Yummmmy, easy and delicious side dish. Love the heat in this one...thanks!
Bintu | Recipes From A Pantry
Such a tasty side dish! I definitely need to try this, what a wonderful way to serve potatoes!
Elizabeth
Oh heavens this is a fantastic recipe! That roasted garlic, the chilli, the creamy mash.... it's heaven on every spoonful! Thanks for the inspiration!
Elena
Very easy to make and absolutely creamy delicious!