THE simplicity OF THE INGREDIENTS PAIRED WITH THE burst of flavor MAKES ALOO BHORTA a staple IN BENGALI KITCHENS. THE MUSTARD OIL ADDS A sharp touch, WHILE THE CHILIES PROVIDE A spicy kick. THE DELICATE TEXTURE OF THE MASHED POTATOES MIXED WITH THE CRUNCH OF ONIONS CREATES A delightful contrast.
Serves: 4 - 6 people
Cook Time: 30 minutes
INGREDIENTS:
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3 medium chopped potatoes (boiled and then mashed to preferred consistency)
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2 tbsp oil (Vegetable or Extra Virgin Olive oil, your choice!)
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2 tbsp mustard oil
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4 finely sliced garlic cloves
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5 chopped dry red chilis
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1 small sliced onion (for frying, keep separate)
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1 medium finely chopped onion
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½ cup chopped cilantro
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1 tsp salt (adjust per your taste)
INSTRUCTIONS:
⋄ Step 1:
Boil 3 medium chopped potatoes and then mash to preferred consistency, set aside for later.
⋄ Step 2:
Using a small pan, add 2 tablespoons of oil and 2 tablespoons of mustard oil over high heat. Heat until oil is smoking hot – this removes the sharp flavors of the mustard oil – then bring it down to a medium heat. Add 4 finely sliced garlic cloves and 5 chopped dry red chilis, stir fry for about 3 minutes (or till chilis become soft).Plate the garlic and chilis, keeping the oil in the pan. Using the same pan with oil, add 1 small sliced onion and cook for approximately 3 minutes (or till onions become soft and light brown).
⋄ Step 3:
Now take a large mixing bowl and add the mashed potatoes, fried garlic, fried red chili, fried onion with oil, 1 medium finely chopped raw onion, ½ cup of chopped cilantro, and ¾ teaspoon of salt, mix well till all ingredients are fully combined.
Serve as a side dish.
For a traditional combination serve with rice and daal.
