Aloo bortha – spicy mashed potato

Nutrition Facts

Amount Per Serving

Calories 74 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 614mg27%

Potassium 327mg9%

Carbohydrates 14g5%

Fiber 2g8%

Sugar 1g1%

Protein 2g4%

Vitamin A 9IU0%

Vitamin C 15mg18%

Calcium 9mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

It’s a carb-on-carb fest.

Cook Time55

Total Time1 15

Course: Main Course, Side Dish

Cuisine: Indian

Servings:

Calories: 74kcal

Author: Saira Hamilton

450 g new potatoes
2 tsp mustard-infused oil To make the mustard-infused oil: Although widely used in Bangladeshi cuisine, mustard oil is banned for consumption in the EU, Canada and USA due to concerns over its erucic acid content – but you can make your own mustard-infused oil instead. Simply heat some vegetable oil in a small pan then stir in freshly crushed mustard seeds, turn off the heat and allow the mustard to infuse the oil slowly. Once it is cool, strain and store the oil in a cool, dark place to use when needed. For 250ml of oil, use 2tbps or 30g of whole mustard seeds.
1.5 tsp salt
2 tsp wholegrain mustard
2 tbsp finely diced shallot
1 tbsp finely chopped fresh green chilli
2 tbsp finely chopped fresh coriander

Put the potatoes in a large pan with enough cold water over them to cover. Add one teaspoon of the salt to the water and bring to the boil over a high heat. Once boiling, reduce the heat to a simmer and allow the potatoes to cook for around 25 minutes until they are cooked through completely.
Drain the potatoes in a colander and allow them to steam-dry for 10 minutes. As soon as they are cool enough to handle, use a table knife to peel off the papery skins and discard them. Place the cooked potatoes into a bowl and while they are still warm add in the mustard-infused oil, wholegrain mustard and remaining half teaspoon salt, and mash it all together very well with a fork or potato masher.
Finally add in the chopped shallot, chilli and fresh coriander and mix together well before serving immediately. If the bortha is not warm enough for your liking, you can cover the bowl with foil and reheat in a moderate oven (180°C/350°F/Gas mark 4) for 20 minutes before serving.
The aloo bortha can be served with rice or a Bangladeshi flatbread such as roti or paratha.