Aloo Makha

1. 1

   Step 1

   • a.Boil the Potatoes
   • b.Wash the potatoes thoroughly and place them in a medium-sized pot.
   • c.Add enough water to cover the potatoes by at least an inch. Add 1 tsp of salt to the water.
   • d.Bring the water to a boil over high heat, then reduce to a medium simmer. Cook for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a knife.
   • e.Drain the potatoes and let them cool just enough to be handled.
2. 2

   Step 2

   • a.Prepare the Flavor Base (Optional Smoky Flavor)
   • b.If using the dried red chili, hold it with tongs and roast it directly over an open flame for 10-15 seconds, turning constantly, until it darkens and becomes fragrant. Be careful not to burn it.
   • c.Let it cool for a minute, then crumble it into a mixing bowl. Add a pinch of salt and crush it further with your fingers or the back of a spoon.
3. 3

   Step 3

   • a.Peel and Mash
   • b.While the potatoes are still warm, peel off the skins. The skin should come off easily.
   • c.Place the peeled potatoes in a large mixing bowl (with the crushed chili if using).
   • d.Mash the potatoes using a fork, a masher, or your hands. Aim for a slightly coarse texture with a few small lumps; do not make it a smooth puree.
4. 4

   Step 4

   • a.Combine and Serve
   • b.To the mashed potatoes, add the finely chopped red onion, green chilies, and coriander leaves.
   • c.Pour the pungent mustard oil over the mixture and add salt to taste.
   • d.Using your hands (the traditional way) or a spoon, gently mix everything together until just combined. Do not overmix.
   • e.Taste and adjust salt or chili if needed. Serve immediately with hot steamed rice and dal for a classic Bengali meal.

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