Indian style mashed potatoes with spices and herbs. Easy side for roti, rice Idli & Dosa.
Boil the potatoes until they are tender. If you use the pressure cooker, keep it for 3-4 whistles. Peel the skin and mash them with a fork or masher. Add the finely chopped onion and salt.
In a small pan or kadai, heat oil. Once it is hot, add the cumin seeds. As soon as it starts spluttering add the garlic. Keep stirring to prevent the garlic from burning.
Immediately add the green chillies. Once the garlic turns golden brown take it off the flame. Pour this over the potato mixture.
Mix well. Check for salt and adjust. Add some crushed blackpepper or powder. Garnish it with coriander leaves and serve on the side.
The authentic version of the recipe uses mustard oil which has a strong and pungent odour. But feel free to use any neutral oil.
The above measurements are for 1.5 to 2 cups of mashed potatoes. Adjust the ingredients based on the amount of mashed potato you have. The seasonings and spices can easily be increased or reduced based on your taste preference.
The amount of garlic mentioned gives the dish a garlicky taste, which is what I aimed for. Reduce it if you are not fond of garlic.
Aloo Bharta - Indian style mashed potatoes https://www.themagicsaucepan.com/main-course/masiyal-bharta/aloo-bharta-indian-style-mashed-potatoes