Aloo Seddho Makha
This simple Bengali potato mash is all about comfort. Boiled potatoes are hand-mashed with mustard oil, onion, green chili, and fresh coriander for a sharp, earthy side that tastes best with plain rice.
For 4 servings
- boil · ~20 min
Boil the potatoes until tender.
Place the potatoes in a pot, cover with water, and boil until they are soft all the way through and easy to pierce with a knife. Drain well, peel while still warm, and set aside.
TIPWarm potatoes mash more smoothly and soak up the mustard oil better. - prep · ~5 min
Chop the onion, green chili, and coriander.
Finely chop the onion, green chili, and coriander leaves so they mix evenly through the potato without big sharp bites.
- mix · ~4 min
Mash the potatoes with the seasonings.
1.Place the warm peeled potatoes in a wide bowl.2.Add chopped onion, green chili, coriander leaves, mustard oil, and salt.3.Mash everything together by hand or with a masher until mostly smooth with a little texture left.4.Taste and mix once more so the mustard oil and chili are evenly spread.TIPDo not over-mash to a paste; a little texture gives this dish its homestyle feel. - serve
Serve the aloo seddho makha warm or at room temperature.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Mash the potatoes while still warm so they absorb the mustard oil fully and turn silky without needing extra oil.
- 2Drain the boiled potatoes very well before mashing; excess water will make the makha loose and dull the mustard flavor.
- 3Chop the onion extremely fine so you get crunch and sharpness in every bite without big raw pieces.
- 4Leave a little texture in the mash rather than making it completely smooth; that rustic feel is part of classic aloo seddho makha.
- 5If the mustard oil tastes too harsh, mix it in 10 minutes before serving so its pungency mellows slightly into the potatoes.
- 6This dish is best eaten fresh, but you can boil the potatoes ahead and mash just before serving for the brightest onion-chili bite.
Adapt it for your goals.
Jhal
Add an extra green chili for a spicier, more pungent version that pairs especially well with plain steamed rice.
no onionNo-onion
Skip the onion for a simpler, lighter makha with cleaner mustard and chili notes; useful when serving during fasting or if you prefer less sharpness.
veganVegan
This dish is naturally vegan as written, making it an easy plant-based Bengali side with no changes needed.
garlicGarlic
Mash in a tiny amount of finely chopped raw garlic for a stronger, earthier edge, though it will be less traditional.
Why this is on our healthy list.
Plant-Based Comfort Side
Made entirely from potatoes, herbs, onion, chili, and mustard oil, this dish fits easily into a simple vegan meal.
Herbs and Aromatics
Coriander leaves, onion, and green chili add fresh flavor so the dish stays satisfying without relying on heavy sauces.
Moderate Oil Preparation
The mash gets most of its character from mustard oil and raw aromatics rather than deep-frying or rich dairy ingredients.
Frequently asked questions
Yes, but a starchy potato gives the softest mash. Waxy potatoes work too, though the texture will be a bit firmer and less fluffy.
