Uttarakhandi Chainsoo Aloo Bonanza

**Uttarakhandi Chainsoo Aloo Bonanza** This dish is a staple in the northern Indian state of Uttarakhand. It's a simple but flavorful potato curry that can be made with just a few ingredients. The potatoes are first browned in oil, then simmered in a flavorful sauce made with onions, green chilies, ginger-garlic paste, and spices. The result is a hearty and satisfying dish that is perfect for a weeknight meal.

The origins of Uttarakhandi Chainsoo Aloo Bonanza are shrouded in mystery. Some say it was created by a group of farmers who were looking for a way to use up their leftover potatoes. Others say it was invented by a chef who was inspired by the flavors of the region. Whatever its origins, Chainsoo Aloo Bonanza has become a beloved dish in Uttarakhand and beyond. The name "Chainsoo Aloo Bonanza" is thought to come from the Chainsu tree, which is native to Uttarakhand. The leaves of the Chainsu tree are used to make a flavorful spice that is often used in Uttarakhandi cuisine. The "bonanza" part of the name likely refers to the abundance of potatoes that are used in the dish.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 3 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon lemon juice

Instructions

1. Heat 2 tablespoons of oil in a large saucepan or Dutch oven over medium heat.
2. Add the potatoes and cook for 5-7 minutes, or until they are golden brown.
3. Add the onion and green chilies and cook for 2-3 minutes more.
4. Stir in the ginger-garlic paste, red chili powder, coriander powder, and turmeric powder.
5. Cook for 1 minute, or until the spices are fragrant.
6. Add the fermented soybean paste and cook for 30 seconds.
7. Add 1 cup of water and bring to a boil.
8. Reduce heat to low and simmer for 15 minutes, or until the potatoes are cooked through and the gravy has thickened.

Why It Works

• **Browning the potatoes first gives them a nice crispy exterior.** This adds flavor and texture to the dish.
• **The combination of spices creates a flavorful sauce.** The red chili powder, coriander powder, and turmeric powder all contribute to the dish's unique flavor.
• **The fermented soybean paste adds a umami flavor to the dish.** This gives the dish a rich and complex flavor.
• **Simmering the potatoes in the sauce allows them to absorb all of the flavors.** This results in a hearty and satisfying dish.