Aloo Pitika
A simple Assamese-style mashed potato side made with boiled potatoes, onion, green chili, mustard oil, and fresh coriander. It is earthy, lightly sharp, and comes together fast for a comforting everyday meal.
For 4 servings
- boil · ~20 min
Boil the potatoes until tender.
1.Place the potatoes in a pot and add water.2.Add salt to the boiling water.3.Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 18 to 20 minutes.4.Drain the water and let the potatoes cool just enough to handle.TIPDo not overcook the potatoes or the pitika can turn watery. - prep · ~5 min
Peel and mash the potatoes.
Peel the warm potatoes and place them in a wide bowl. Mash them well with the back of a spoon or a masher until mostly smooth with a little texture left.
- mix · ~3 min
Mix in the fresh ingredients.
1.Add the chopped onion, green chili, coriander leaves, mustard oil, and lemon juice to the mashed potatoes.2.Mix well with your fingers or a spoon until everything is evenly combined.3.Taste and adjust the lemon if needed for a brighter finish.TIPMustard oil gives pitika its sharp, traditional flavor, so add it at the end and do not cook it. - serve
Serve the Aloo Pitika.
Divide into 4 katoris and serve warm or at room temperature alongside rice and dal or any simple Indian meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil the potatoes just until fork-tender; overcooked potatoes make pitika loose and sticky.
- 2Mash the potatoes while still warm so they absorb the mustard oil and lemon more evenly.
- 3Chop the onion and green chili very fine so every bite stays balanced, not chunky or harsh.
- 4Add mustard oil only after mashing, never during boiling, to preserve its pungent Assamese character.
- 5Leave a little texture in the mash; completely pureed potatoes can turn gluey.
- 6If the raw onion tastes too sharp, let the mixed pitika rest 5 minutes before serving.
- 7This is best fresh, but you can boil the potatoes ahead and mix in the onion, chili, and oil just before serving.
Adapt it for your goals.
Low-oil
Reduce the mustard oil slightly and increase lemon juice and coriander for a lighter version that still tastes bright.
spicierSpicier
Add an extra green chili or use a hotter variety if you want a sharper, more traditional heat.
no onionNo-onion
Skip the onion for a simpler pitika with cleaner mustard-oil flavor, useful when you want a plainer side dish.
garlicGarlic
Mix in a little finely crushed raw or lightly roasted garlic for a more robust mash that pairs especially well with dal and rice.
Why this is on our healthy list.
Potato-Based Comfort Food
Potatoes provide satisfying carbohydrates and potassium, making this a filling side that goes well with simple meals.
Fresh Herb and Chili Boost
Coriander, green chili, onion, and lemon juice add freshness and plant compounds without making the dish heavy.
Lightly Dressed Side
The recipe uses only a small amount of mustard oil, so the mashed potatoes stay flavorful without being overly rich.
Frequently asked questions
Yes. Boil and peel the potatoes ahead, but for the best sharp flavor, mix in the onion, green chili, mustard oil, and lemon closer to serving.
