Aloo Chokha

Boil the Potatoes in salted water until they are fork-tender. Drain them completely, allow them to cool slightly, then peel and mash them roughly with a fork or potato masher. Do not make a smooth paste; some small lumps are desirable.

Heat a small pan and dry roast the Dry red chili over medium heat until fragrant and slightly darkened, about 1-2 minutes. Be careful not to burn them. Remove from heat and crush them coarsely.

Finely chop the Red onion, Green chili, and Fresh cilantro. Mince the Garlic and grate the Ginger.