Steamed Basmati Rice, Assamese Mustard Greens Stir-Fry and Aloo Pitika

Ingredients

• 500 g Mustard Greens (one large bunch, washed and roughly chopped)
• 300 g Potato (about 2 medium, peeled and cut into 1/2-inch cubes)
• 3 tbsp Mustard Oil
• 100 g Onion (about 1 medium, finely chopped)
• 5 cloves Garlic (finely chopped)
• 1 inch Ginger (finely chopped)
• 3 pcs Green Chili (slit lengthwise, adjust to taste)
• 1 tsp Panch Phoron (Bengali five-spice mix)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)

Instructions

1. 1

   Prepare Vegetables and Aromatics

   • Wash the mustard greens thoroughly under running water to remove all grit. Drain well and roughly chop the leaves and tender stems.
   • Peel the potatoes and dice them into small, uniform 1/2-inch cubes.
   • Finely chop the onion, garlic, and ginger. Slit the green chilies lengthwise.
2. 2

   Temper Spices and Sauté Aromatics

   • Heat mustard oil in a kadai or wide pan over medium-high heat. Let it heat until it just begins to smoke slightly; this mellows its pungent flavor.
   • Reduce the heat to medium-low, add the panch phoron seeds, and allow them to crackle for about 30 seconds.
   • Add the chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
   • Add the chopped ginger, garlic, and slit green chilies. Sauté for another minute until the raw smell disappears.
3. 3

   Cook the Potatoes

   • Add the cubed potatoes to the pan. Stir to coat them with the oil and spices.

Ingredients

• 500 g Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
• 1 medium Onion (Finely chopped)
• 3 pcs Green Chilies (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use raw, pungent mustard oil for authentic flavor)
• 2 tbsp Coriander Leaves (Freshly chopped)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Boil the Potatoes

   • Wash the potatoes thoroughly under running water.
   • Place them in a deep pot and add enough water to cover them by at least an inch.
   • Bring the water to a boil and cook for 15-20 minutes. The potatoes are done when a knife pierces through the center with no resistance.
   • Alternatively, you can pressure cook the potatoes for 3-4 whistles on medium heat.
2. 2

   Peel and Mash

   • Carefully drain the hot water from the pot.
   • Let the potatoes cool just enough so you can handle them, but ensure they are still warm.
   • Peel the skin off the potatoes and place them in a large mixing bowl.
   • Using a potato masher or a fork, mash the potatoes to a slightly coarse texture. Avoid making a completely smooth puree for the best consistency.
3. 3

   Add Aromatics and Seasoning

   • To the warm mashed potatoes, add the finely chopped onion, green chilies, and fresh coriander leaves.
   • Drizzle the raw mustard oil over the mixture and sprinkle with salt.
4. 4

   Combine and Serve

   • Gently mix all the ingredients together with your hands or a spoon until everything is well combined. Do not overmix.
   • Taste and adjust the salt or green chilies if needed.
   • Serve the Aloo Pitika immediately with hot steamed rice and dal for an authentic and comforting Assamese meal.