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A classic Bengali comfort food, Aloo Sheddho is a simple yet flavorful mashed potato dish. Boiled potatoes are mixed with pungent mustard oil, fiery chilies, and salt, creating a perfect accompaniment to rice and dal.
For 4 servings
Boil the Potatoes
Prepare the Aromatics
Mash the Potatoes
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A classic Bengali comfort food, Aloo Sheddho is a simple yet flavorful mashed potato dish. Boiled potatoes are mixed with pungent mustard oil, fiery chilies, and salt, creating a perfect accompaniment to rice and dal.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 180.36 calories per serving with 3.39g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine All Ingredients
Garnish and Serve
For a smoky aroma ('pora gondho'), char the dried red chilies directly over an open flame using tongs instead of frying them in oil.
A very popular variation is 'Aloo Dim Sheddho'. Simply mash one or two hard-boiled eggs along with the potatoes for a richer, protein-packed dish.
Add 1-2 cloves of finely chopped raw garlic along with the onions for a sharp, pungent kick.
For a different texture and a sweet-savory flavor, mix in a tablespoon of crispy fried onions (beresta) at the end.
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
An excellent source of potassium, potatoes help in regulating blood pressure, maintaining fluid balance, and supporting proper muscle function.
Cold-pressed mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Potatoes contain a good amount of Vitamin C, an antioxidant that plays a crucial role in supporting the immune system and promoting skin health.
One serving of Aloo Sheddho (approximately 155g) contains around 160-180 calories, primarily from the carbohydrates in potatoes and the fats in mustard oil.
Aloo Sheddho is a relatively healthy and simple side dish. Potatoes provide essential nutrients like potassium and Vitamin C, while mustard oil offers beneficial monounsaturated fats. However, it is carb-dense, so portion control is important, especially for individuals managing their blood sugar.
The authentic, pungent flavor of Aloo Sheddho comes specifically from raw mustard oil. Using another oil will result in a very different taste. If you must substitute, a neutral oil can be used, but the dish will lack its characteristic Bengali essence.
Potatoes can become gummy if they are over-boiled or over-mixed, especially in a food processor which ruptures the starch cells. To prevent this, boil potatoes until just fork-tender and mash them gently with a hand masher or fork while they are still warm.
While you can boil the potatoes in advance, Aloo Sheddho is best prepared and served fresh. The pungency of the raw mustard oil and the crispness of the onions are at their peak right after mixing. If made ahead, the flavors may mellow and the texture can change.