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A classic Bengali comfort food, this spicy mashed potato dish is made with pungent mustard oil, sharp onions, and fiery green chilies. It's the perfect simple side for rice and dal, ready in minutes.
For 4 servings
Boil the Potatoes
Prepare the Flavor Base (Optional Smoky Flavor)
Peel and Mash
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A classic Bengali comfort food, this spicy mashed potato dish is made with pungent mustard oil, sharp onions, and fiery green chilies. It's the perfect simple side for rice and dal, ready in minutes.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 184.09 calories per serving with 3.53g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Serve
Add one or two chopped hard-boiled eggs along with the other ingredients to make 'Aloo Dim Makha'.
For a sweeter, deeper flavor, substitute the raw onion with 'Beresta' (crispy fried onions).
Add 1 tablespoon of toasted and coarsely ground poppy seeds (posto) for a nutty flavor and texture.
For a pungent twist, add 1-2 cloves of finely minced raw garlic to the mix.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain.
Cold-pressed mustard oil is rich in monounsaturated fats and omega-3 fatty acids, which have known anti-inflammatory effects.
The raw onions, green chilies, and coriander leaves are packed with antioxidants like quercetin and Vitamin C, which help combat oxidative stress in the body.
The monounsaturated and polyunsaturated fats in mustard oil can help lower bad cholesterol levels, contributing to better cardiovascular health when consumed in moderation.
One serving of Aloo Makha (approximately 1 cup or 175g) contains around 175-200 calories, primarily from the potatoes and mustard oil.
Aloo Makha can be part of a healthy diet. Potatoes provide carbohydrates for energy and potassium. The raw onions and mustard oil offer their own benefits. However, it is a carb-dense dish, so portion control is important, especially for those monitoring their blood sugar.
You can, but it will significantly change the flavor and it won't be authentic Aloo Makha. The sharp, pungent taste of raw mustard oil is the signature flavor of this dish. If you must substitute, a neutral oil can be used, but the experience will be different.
It is best consumed immediately after preparation as the raw onions will lose their crunch and release water, making the dish soggy. If you must store it, keep it in an airtight container in the refrigerator for up to 24 hours.
The classic and most beloved way to serve Aloo Makha is with hot steamed rice (gorom bhaat) and a simple lentil soup like Masoor Dal. The combination is a staple comfort meal in Bengali households.
Mixing by hand is the traditional method. It allows you to gently combine the ingredients without overworking the potatoes, ensuring a perfect texture. It's also believed that the warmth of the hands helps to release the flavors of the oil and onions, melding them together more effectively.