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A classic Bengali comfort food, this simple mashed potato dish is flavored with pungent mustard oil, sharp onions, and spicy green chilies. It's the perfect accompaniment to dal and rice, ready in under 30 minutes.
Wash the potatoes thoroughly and place them in a pot. Add enough water to cover them completely and a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until a knife inserts easily. Alternatively, pressure cook for 3-4 whistles until tender.
While the potatoes are boiling, finely chop the onion and green chilies. Chop the coriander leaves for garnish and set everything aside.
Once cooked, drain the hot water and allow the potatoes to cool just enough to handle. Peel the skin off and place the warm potatoes in a large mixing bowl. Mash them well with a potato masher or a fork, leaving a few small lumps for a nice texture.
Add the finely chopped onion, green chilies, and salt to the mashed potatoes. Pour in the mustard oil. Gently mix everything together with a spoon or clean hands until just combined. Be careful not to overmix.
Garnish with freshly chopped coriander leaves. Serve immediately while warm with steamed rice and dal.
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A classic Bengali comfort food, this simple mashed potato dish is flavored with pungent mustard oil, sharp onions, and spicy green chilies. It's the perfect accompaniment to dal and rice, ready in under 30 minutes.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 179.59 calories per serving with 3.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Omit the onion completely. You can add a pinch of asafoetida (hing) to the mustard oil for a different flavor.
Use a pressure cooker to boil the potatoes; it will be done in just 3-4 whistles, cutting the cooking time in half.
Skip the raw green chilies and onion. Use a pinch of black pepper for mild heat and consider using melted ghee instead of mustard oil for a gentler flavor.