Aloo Chamka (Potato Quicky) is a classic Punjabi recipe. This dish is served with Roti and can also be had with Rice. Aloo Chamka recipe is very simple and easy to make, its made with boiled potato and diced and sauteed with the flavors of cumin seeds /jeera  and also few other spices.

Aloo Chamka (Potato Quicky) recipe is healthy as the potatoes/aloo are boiled and not fried. The Aloo Chamka (Potato Quicky) recipe is very simple and easy and does not require any expertise.

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  • 2/3 Boiled Potatoes
  • 1 tsp Cumin seeds (Jeera)
  • Coriander Leaves
  • Green Chillies
  • 1 tsp Turmeric Podwer
  • Curry Leaves
  • 1 tsp Dry Mango Powder (Amchur Powder)
  • 1 tsp Coriander Powder (Dhania)
  • 1 tsp Red kashmiri Powder
  • 2 tbsp Olive Oil
  • Salt to taste


Note: Grind coriander leaves, Green chillies and curry leaves coarsely.

Firstly heat a pan and add Olive oil in it. Add cumin’s seeds (Jeera) in it. Saute it for minute. Add the grounded paste, saute it another minute. Cut the boiled potatoes in to small chunks and add to it. Add salt and turmeric powder, Kashmiri Powder, Dry mango powder and Coriander powder (Dhania powder). Mix well and close the pan with a lid. Reduce flame to low and cook for 3 to 4 minutes.

Saute it till t becomes crispy. Cook this on a low flame only, else it will never become crispy.

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Serve this with drinks as side dish or relish with roti or rice.