Aloo Bharta (Mashed Potato)
Ingredients
- 2 large Russet potatoes (~550g)
- 3 green chilies, chopped
- 1/2 cup chopped onion
- 1/3 cup chopped cilantro
- 2 scallions, chopped
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt
- 1 teaspoon raw mustard oil
- 3/4 teaspoons roasted cumin powder
- 3 tablespoons ghee
- 1/2 teaspoon amchoor (dry mango powder)
Instructions
- Boil the potatoes in a large pot of water until tender. Drain and let them cool slightly.
- Peel the boiled potatoes and transfer them to a mixing bowl. Mash the potatoes using a potato masher or fork until smooth.
- Heat mustard oil in a pan over medium heat. Add chopped green chilies and onions. Saute until the onions turn translucent.
- Add the mashed potatoes to the pan. Stir well to combine with the onions and chilies.
- Season with salt, black pepper, and roasted cumin powder. Mix until the spices are evenly distributed.
- Add ghee to the pan and continue to cook the potatoes for a few minutes, stirring occasionally.
- Sprinkle amchoor (dry mango powder) over the potatoes and mix well.
- Garnish with fresh cilantro and chopped scallions before serving.
Note
- Use Russet potatoes for the best texture and flavor in this dish.
- Adjust the amount of green chilies according to your spice preference.
- Make sure to roast the cumin seeds before grinding them for a more intense flavor.
- Add a splash of lemon juice or amchoor (dry mango powder) for a tangy twist to the dish.
- Garnish with fresh cilantro and chopped scallions before serving for added freshness.
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