Six Varieties of Potato Chokha / Bharta

Steps

1. Variant 1 (Hill/Village Style Aloo Chokha): Heat 2 spoons of oil in a pan. Add 10-12 peeled garlic cloves and cook until half done. Add onion and 4-5 dry red chillies and fry all together. Turn off the gas, transfer to a big bowl, and let cool. Mash with hands. Add 3 boiled potatoes, salt, and finely chopped coriander leaves. Mix well.
2. Variant 2 (Roasted Potato Chokha): Wash 2 big potatoes and cut each into 4 pieces (with peel on). Bake or air-fry at 180 degrees C for 30 minutes until very soft. Remove peel, sprinkle olive oil, and mash in a bowl. Cook dried red chillies in oil until crispy. Add finely chopped onion and salt. Let the oil cool slightly then mash and mix the chillies into the potatoes.
3. Variant 3 (Tomato Potato Chokha): Heat an iron pan with oil. Cut 2 tomatoes in half and place on the pan. Add 4-5 garlic cloves and a little salt. Cook on medium-high flame for 2-3 minutes per side until soft and smoky. Transfer to a bowl and mash (peel on). Add 3 mashed boiled potatoes, finely chopped onion, finely chopped green chillies, coriander leaves, and salt. Mix well.
4. Variant 4 (Spicy Potato Chokha): Heat 2 spoons of oil in a pan. Add 1/2 tsp cumin seeds and 2 chopped green chillies, fry well. Add 1/2 cup finely chopped onion and cook for 2 minutes. Add 1 tsp ginger-garlic paste and fry lightly. Add 1/2 cup finely chopped tomatoes and cook until soft. Add turmeric, red chilli powder, and coriander powder; cook spices well. Add 3 boiled potatoes and salt. Add finely chopped coriander leaves and mix everything. Fry on medium flame for 2 minutes.
5. Variant 5 (Maharashtrian Style): Heat oil in a pan. Add 1 tsp mustard seeds, finely chopped green chillies, and fresh curry leaves; fry. Add lengthwise-sliced onion and cook until half-done (keep slight crunch). Add 1/3 tsp turmeric powder and salt; mix well. Mash 3 boiled potatoes and mix in.
6. Variant 6 (Instant Potato Chokha): To boiled potatoes add finely chopped onion, green chilli, coriander leaves, mustard oil, and salt. Mix well. Optionally add chilli pickle or mango pickle.