Aloo Seddha

1. 1
   prep

   Wash the potatoes thoroughly.

   Scrub the potatoes well under running water. Do not peel them; the skin helps prevent waterlogging during boiling.

2. 2
   pressure cook · ~20 min

   Boil the potatoes until fork-tender.

   Place the whole potatoes in a pressure cooker or large pot. Add enough water to cover them completely. If using a pressure cooker, cook for 3-4 whistles on medium heat. If boiling in a pot, cook for 15-20 minutes until a fork slides in easily.

   TIPTest doneness with a fork — if it slides in and out without resistance, the potatoes are perfectly boiled.
3. 3
   rest · ~5 min

   Drain and let the potatoes cool slightly.

   Drain the hot water immediately. Let the potatoes rest for 5 minutes until they are cool enough to handle but still warm. Peel off the skins while they are still warm — they come off much easier.

   TIPPeeling warm potatoes is easiest. The skin slips off with gentle pressure.
4. 4
   mix · ~2 min

   Mash the potatoes and mix with the seasonings.

   1.Transfer the peeled, warm potatoes to a large mixing bowl.

   2.Roughly mash them with your fingers or a fork — leave some small chunks for texture.

   3.Add 1 tablespoon mustard oil, the pinch of salt, chopped green chilies, and half the chopped onion.

   4.Mix vigorously by hand for 30 seconds until the oil and seasonings are evenly distributed.

   TIPMashing by hand gives the authentic rustic texture Bengalis love. The warmth of the potatoes helps the mustard oil's pungency mellow beautifully.
5. 5
   assemble

   Finish with a drizzle of raw mustard oil and serve.

   Transfer the seddha aloo to a serving bowl. Make a small well in the center and pour in the remaining 1 tablespoon of raw mustard oil. Scatter the rest of the chopped onion and coriander leaves over the top. Serve warm or at room temperature with hot steamed rice.

   TIPThe raw mustard oil drizzle at the end is non-negotiable — it's the signature finish that defines Aloo Seddha.

Cuisines we love