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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Low
Remember to pick only the freshest non-sweet potatoes or the Bharta will lose its intended authentic flavour.
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Aloo Bharta is an Indian-style mashed potatoes recipe that is routinely served in Rajasthan, though the Biharis have often claimed it as their own as ‘Aloo Chokha’. Either way, it is great when served with hot rotis.
- Potato (aloo) (4)
- Onion, chopped finely (1)
- Ginger (adrak) (1 piece)
- Garlic (lahsun), minced (2)
- Curry leaves (kadipatta) (4 to 5)
- Black mustard (sarson) (½ tsp )
- Asafoetida (hing) (a pinch)
- Cumin seeds (jeera) (½ tsp )
- Ghee (2 tbsp)
- MTR Haldi Turmeric Powder (½ tsp )
- MTR Dhaniya Coriander Powder (½ tsp )
- Coriander leaves (hara dhania), chopped (½ cup)
- Dry red chillies (sabut lal mirch) (1)
- Salt (to taste)
- Boil, peel and mash the potatoes in a big bowl.
- Heat oil in a kadhai and toss in the kadipatta, sarson and jeera. As soon as they start to splutter, add in the ginger, garlic and chopped onions. Keep sautéing till the onions have turned soft and pinkish in colour.
- Then, add in the mashed potatoes, salt, hing and spices. Also, add in the lal mirch. Mix all the ingredients very well and cook on a medium-to-high flame for about 5 minutes.
- Finally, garnish with thinly chopped coriander leaves and serve hot with rotis, or as a side-dish to a main meal.
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