Aloo Bhorta
Mashed boiled potato with raw mustard oil, green chilli, onion and salt. Simplest Bengali side served with hot rice.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Red Chilli Powder (Lal Mirch) — 1 tsp (ground)
- Turmeric Powder — 0.5 tsp (ground)
- Potato — 250 g (chopped)
- coriander powder — 1 tsp (ground)
- salt (optional) (whole)
- rice — 100 g (ground)
- onion — 100 g (chopped)
Tempering
- Mustard Oil — 2 tbsp (whole)
Method
- Wash and boil the potatoes until soft and fork-tender. Cook the rice separately until soft (this bhorta is traditionally mashed and mixed with a little cooked rice for texture). Finely chop the onion and coriander leaves.
- Peel the boiled potatoes while still warm and mash them well in a mixing bowl, leaving a few small chunks for texture.
- Heat the mustard oil in a small pan until it is just smoking, then let it cool slightly, this brings out its sharp flavour.
- Pour the hot mustard oil over the mashed potato. Add the chopped onion, turmeric powder, red chilli powder, coriander powder and salt.
- Mix in the cooked rice and combine everything well with your hands or a spoon, mashing lightly so the rice binds into the potato.
- Taste and adjust the salt and chilli, then garnish with the chopped coriander leaves.
- Serve the Aloo Bhorta at room temperature alongside plain rice and dal, in the classic Bengali style.
Common questions
- How many calories in one plate of Aloo Bhorta?
- 174 kcal per plate.
- How much cooking time?
- 25 min — 10 min prep, 15 min cooking.