- potatoes – 4 big sized ones
- Green chillies – 1 or 2
- Ginger – 1 small piece
- Jeera/Cumin seeds – 1 tsp
- Whole dry red chillies – 2 pieces Turmeric powder – ½ tsp
- Mustard seeds – ½ tsp
- Salt – to taste
- Asafoetida/hing – 1/2 tsp
- Mustard oil/ghee – 2 tbsp (authentic recipe is made using mustard oil. People who don’t like its flavour may replace it with ghee)
- Gram dal – 2 tbsp
- Urad dal – 1 tbsp
- Groundnut/ cashewnuts – 4 tbsp
- Cilantro/Coriander leaves- to garnish
1) Boil potatoes in a pressure cooker with little bit of salt, asafoetida and turmeric. After it s cooked properly, mash it with into even mass.
2) Chop green chillies into very fine pieces so that it wont disturb while having it.
3) Mix in salt, half of mustard oil or ghee, turmeric powder and finely chopped green chillies
4) Then heat the remaining oil in a pan. add the mustard seeds. When they start to splutter, break the chillies and add. Then add groundnuts/ cashews, urad dal, gram dal and saute it till it reaches golden brown colour. Den add cumin seeds, asafoetida and switch off the flame.
5) If would like to have mash potatoes little fried in oil, you can add the mixture and saute for few minutes. But I would suggest to add the mashed potato mixture once after the oil is cooled down.
6) Authentic bengali Aloo bhaate does contain any tempering (tadka) but to give a texture with crispy nuts and lentils here and there and to make it more flavourful, I have included making tadka to this dish.
7) Mix well and garnish it with chopped fresh coriander leaves. offer it to Krishna an accompaniment with rice, chapatti or poori. This simple mashed potato dish goes very well with simple steamed rice and sambar/ dal or any kind of kadhi. This can be used as a stuffing for samosas and parathas also.
By your insignificant servant