Aloo bharta is the traditional style Indian mashed potatoes prepared within 10 minutes with sauteed boiled potatoes cooked with herbs and spices. It’s a gluten-free and multi-purpose vegan side dish that you can serve at dinner or lunch with the main course.
About This Recipe
Aloo bharta is famous as bhurta, bhorta, bhaate or choka. 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 as some cook the potatoes with spices and herbs or some people simply like to add spices in boiled potatoes. However you are making this recipe, it deliciously comes out. Punjabi and Amritasari aloo bharta is full of spices and herbs that make a perfect combination with paratha.
Here I am preparing a traditional style grandma recipe of aloo bhurta which is simple, and full of spices and you can use this recipe in a variety of ways.
If I follow the old school then the recipe is prepared with mustard oil but in America, it’s not available with edible features so using 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.
- 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.
Potatoes - Use 100% boiled potatoes.
Onion - Freshly chopped the purple onion (Indian).
Spices & Herbs: Season the bharta with 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 as I don't have with edible features so used vegetable oil.
Paneer pakora will give you a low-calorie option to try pakora with cheese. The mild and milky paneer wrapped in an extremely crispy and crunchy texture will be an adorable snack on your table.
How to Make
Boil Potatoes: In a pan, boil medium-sized potatoes for about 20 to 25 minutes on the stovetop.
Peel Potatoes: Properly peel the skin and use hot to move on next step.
Cook the Potatoes: In a pan, pour 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 few seconds and add boiled potatoes. Saute in spices and mash with the help of fork or potato masher. Don't make a paste. Coarsely mashed potatoes make batter taste of bhurta. Saute the potatoes for few seconds and garnish with green coriander (hara dhania).
Now the Aloo bhurta is ready to serve!
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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
How To Use
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
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.
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Aloo Bharta [Indian Mashed Potatoes]
- 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
- In a preheated pan, add vegetable oil or mustard oil and saute cumin seeds with green chilies for few seconds.
- Now add chopped onions and saute to a minute on medium heat.
- Season with salt, red chili powder, turmeric powder and chaat masala.
- Add hot boiled potatoes and mashed accordingly.
- 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.
- I personally love to use starchy potatoes as they don't hold their shape and good for mashing. They are floury in texture so give 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 in bhurta as per your choice.
- You are open to make variations in spices according to taste.
- Chaat masala is my secret ingredient as it always help to bring good taste without using so many other spices.
- As per my experience, potato temperature is the big influencer to mash. If your boiled potatoes are cold then it would not be a good mashing experience. Always use hot boiled potatoes to mash.
- Coarsely mash the potatoes to get good results.