Aloo bharta or bhorta is the traditional style of Pakistani Indian mashed potatoes prepared within 10 minutes. It's a comfort food cooked with boiled potatoes sautéed with fresh herbs and spices. It's a multi-purpose vegetarian side dish ideally served at dinner or lunch. Perfect to pair up with roti, naan, or steamed rice.
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What is Aloo Bharta?
Aloo bharta is famous by many names and people call it bhurta, bhorta, bhaate, bhurta, or choka according to their region. In Pakistani and Indian recipes, it’s a most popular, simple, and easy-to-make recipe that everyone loves to have with paratha, roti, naan, or rice.
Every region in South Asia makes it in different ways some temper the potatoes with spices and herbs and some people simply like to add spices to boiled potatoes. However you are making this recipe, it deliciously comes out. Punjabi and Amritsari aloo bharta are packed with spices and herbs that make a perfect combination with paratha which is comforting and satisfying to serve at family dinner or lunch.
Here I am preparing a traditional style potato bhurta recipe that belongs to my grandmother's cuisine. If I follow the old school then the recipe is prepared with mustard oil but in America, edible mustard oil is not available so substitute it with vegetable oil. You can also use olive oil, canola, or sunflower oil. Alternatively, you can use mustard seeds to pop up in oil and it will give the same flavor.
Main Ingredients
Potatoes - Use 100% boiled potatoes.
Onion - Freshly chopped purple onion (Indian).
Spices & Herbs: The main seasoning is salt, red peppers, chaat masala, and turmeric powder. Green chilies and freshly chopped coriander will add color and freshness to bharta with a strong pleasant aroma.
Oil: It's preferred to use mustard oil or substitute with vegetable oil.
The Aloo bharta recipe is simple, quick, and easy to make with boiled potatoes. Most desirable South Asian side dish to serve with rice or naan. You can easily customize this recipe to add different variations to enhance the taste.
How to Make Aloo Bharta
Here are simple and easy steps to follow the recipe:
Boil The Potatoes: In a pan, boil medium-sized potatoes for about 20 to 25 minutes on the stovetop.
Peel Potatoes: Properly peel the skin and mash right after boiling to get the best result.
Sauté the Spices to Mix with Boiled Potatoes: In a pan, pour a little oil and pop up the cumin seeds with freshly sliced green chilies. Add chopped onion and cook for 2 to 3 minutes on medium heat. As the onion starts to change color to pink, season with salt, red chili powder, chaat masala, and turmeric powder. Cook the spice for a few seconds and add boiled potatoes. Sauté in spices and mash with the help of a fork or potato masher. Don't make the paste. Coarsely mashed potatoes make the better taste of bhurta. Sauté the potatoes for a few seconds and garnish with green coriander (hara dhania).
Now the Aloo bhurta is ready to serve!
Easy Tips
- Personally, Yukon gold potatoes are the best to make this recipe as it’s creamy and good in taste. I have tried it with Russet potatoes and it was yum! If you are in UK then make with King Edward, you will get the best Indian style bharta taste.
- Too much oil can make it oily in texture.
- You can add spices as per your taste.
- Chaat masala is the secret ingredient to make a perfect taste of bharta.
- You can use mustard seeds if you don’t have mustard oil. Otherwise use vegetable oil.
- Don’t cook the bharta for long time otherwise, it loses its taste and texture.
- Never mashed to make a paste. Coarsely mash potatoes.
- Hot potatoes are good to mash.
- Green coriander or cilantro will add value to this recipe in terms of taste and aroma.
Serving Idea
For lunch, the best idea is to serve with naan, fresh yogurt, veg salad, mango achar, or green chutney. Another idea is to serve as a side with Daal Chawal. You can also serve it on a bbq platter as a side dish. I love to have this with baked chicken breast or tandoori chicken.
SEE ALSO: Creamy Garlic Mashed Potatoes
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How To Use Leftover Bharta
Aloo bharta is a multi-purpose recipe that you can use in a variety of ways. I make it in advance to use it in my recipes. It helps to make quick Aloo paratha and in the same way many times I bake aloo naan using the same recipe and it comes out so well. You can use the bharta in stuffing to make potato samosa or you can also make aloo ki tikki, potato cutlet, and aloo ke kabab.
How to Store Bharta
Aloo bhurta is sensitive and easily changes taste if keep it on a hot place for a long time. so it's important to keep it in cold place after usage. If you have leftover bharta then pack it in an airtight glass container and place in refrigerator for 2 to 3 days. Don't store longer as it may change the taste.
More Ideas to Try
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Aloo Bharta [Indian Mashed Potatoes]
Ingredients
- 5 Fully boiled Potatoes Medium size
- 3 teaspoon Vegetable oil
- ½ teaspoon Cumin seeds zeera
- 4 teaspoon Onion chopped
- ½ teaspoon Salt
- ½ teaspoon Red Chilies laal mirch
- ½ teaspoon Chaat Masala
- ⅓ teaspoon Turmeric Powder haldi
- 2 teaspoon Green chilies sliced
- 2 teaspoon Coriander hara dhania chopped
Instructions
Boil The Potatoes
- Boil potatoes in a deep pan until soft, then peel and mash them roughly.
Temper The Spices
- Add vegetable or mustard oil and sauté cumin seeds with green chilies in a preheated pan for a few seconds.
- Add chopped onions and sauté for a minute on medium heat.
- Season with salt, red chili powder, turmeric powder and chaat masala.
Mix With Boiled Potatoes
- Add hot boiled potatoes with tempered spices and mash them properly.
- Stir and cook for a minutes on medium heat to mix up all ingredients.
- Add freshly chopped green coridner and mix well.
- Now the delicious aloo bharta is ready to serve.
Video
Notes
- Based on best practices, use starchy potatoes as they don't hold their shape and are good for mashing. They are floury in texture so always yield a good taste after cooking with spices and herbs.
- The flavor of mustard oil makes the traditional taste of bhurta. If you don't have then skip with canola or vegetable oil. You can use mustard seeds to add a flavor of mustard to bhurta as per your choice.
- You are open to variations in spices according to taste.
- Chaat masala is my secret ingredient as it always helps to bring good taste without using so many other spices.
- Mash the potatoes right after boiling. Coarsely mash the potatoes to get good results.
- Tips For Extra Flavor: Use coriander seeds, carom seeds, and Kashmiri red chilies. Chaat masala can be substituted with mango powder. To add a smoky flavor, roast the potatoes in the oven for a few minutes (optional).
Hinz
Traditional style aloo bharta recipe. Best recipe to serve at lunch. It's gluten free vegan side dish.