bengaliEasyveganvegetariangluten freedairy free

Aloo Bhate

Name: Aloo Bhate
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g potato (medium, preferably yukon gold or any waxy variety); 2 tbsp mustard oil (raw, for the authentic pungent kick); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 pinch salt (for boiling water); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.6/5(112)

TASTE SCORE

7/10

A rustic Bengali comfort dish where boiled potatoes are mashed with mustard oil, green chilies, and raw onion. The sharp pungency of raw mustard oil and the heat of green chilies cut through the soft, earthy potatoes, creating a simple yet deeply satisfying mash that pairs beautifully with steamed rice and dal.

PREP

COOK

15m

SERVES

1 KATORI

171 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gpotato · medium, preferably yukon gold or any waxy variety2 tbspmustard oil · raw, for the authentic pungent kick1 pcsonion · medium, finely chopped2 pcsgreen chili · finely chopped1 pinchsalt · for boiling water2 tbspcoriander leaves · chopped, for garnish

NUTRITION · PER SERVING

171

CALORIES · 1 KATORI

Protein3g · 7%

Carbs25g · 58%

Fat7g · 37%

Fiber3g

Sugar2g

Saturated fat0g

Cholesterol0mg

Sodium46mg

Potassium585mg

Phosphorus81mg

How we calculate →

METHOD · 3 STEPS

prep · ~20 min
Boil the potatoes until fork-tender.
1.Wash 500g potatoes well. Place them in a deep pot and cover with water by 2 inches.
2.Add 1 pinch of salt to the water.
3.Bring to a boil over high heat, then reduce to medium and simmer until a fork slides through easily (15-20 min).
4.Drain immediately. Once cool enough to handle, peel the potatoes.
TIPDon't cut the potatoes before boiling — they absorb too much water and turn mushy.
mix · ~2 min
Mash and mix the Aloo Bhate.
1.Transfer the warm peeled potatoes to a mixing bowl. Mash them with a fork or fingers until chunky — not a smooth puree.
2.Add 2 tbsp raw mustard oil, the finely chopped onion, and chopped green chilies.
3.Add 1 pinch of salt and mix everything together gently until well combined.
garnish · ~1 min
Garnish with fresh coriander and serve.
Transfer to a serving bowl and sprinkle chopped coriander leaves on top. Serve at room temperature with steamed rice and dal.
TIPLet the mash rest for 5 minutes before serving — the raw mustard oil sharpness mellows slightly into the potato.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil potatoes whole with skins on to prevent waterlogging and keep the texture fluffy.
2
Use waxy potatoes like Yukon Gold for a creamy, non-sticky mash.
3
Add the raw mustard oil while the potatoes are still warm so it absorbs better.
4
Chop the onion and green chili just before mixing to retain their crunch and pungency.
5
Let the aloo bhate rest for 5 minutes after mixing to let the flavors meld.
6
Serve at room temperature — refrigeration dulls the mustard oil's sharpness.
7
For extra smokiness, char the peeled potatoes over a flame before mashing.