Aloo Bharta – Indian Mashed Potatoes. Mashed potatoes with mustard oil, onion, chile, cilantro, salt, pepper and vegan butter. Easy Side. Vegan Gluten-free Recipe
Aloo Bharta, Bhorta, Chokha, bhaate are various names of similar mashed potato dish from different regions in India (from Bengal, Rajasthan, Bihar and other states). Mashed Potatoes are spiced and flavored depending on the the region, state, family, personal preference and served as side with dals and rice.
These mashed potatoes are lightly spiced, generally flavored with mustard oil. They are generally not made creamy with milk or butter or served with gravy. They are just spiced mashed potatoes. Often they are served as a scoop or ball for portion control. I mean mashed potatoes, in any form are addictive. You can also add some cumin, cayenne and garam masala to your favorite mashed potato recipe for a creamy spiced version.
This recipe uses mustard oil. You can use any other neutral oil and add ground mustard to taste. Or temper mustard seeds in hot oil until the seeds begin to pop and use the oil to flavor the potatoes. You can get mustard oil from Indian stores or online on Amazon- pure Mustard Oil
. You can also use sweet potatoes. To use up leftover aloo bharta, shape into patties and pan fry over medium heat to serve as snack or breakfast.
More potato recipes from the blog
- Crunchy Spicy Potatoes!
- Peanut Butter Tofu Bowl with the Best Mashed Potatoes.
- Garam masala Potatoes
- Potatoes in tomato curry
- Spiced Cauliflower Potato Peas
Steps:
Cook and mash the potatoes really well. Combine all the ingredients. Taste and adjust salt and spice. Scoop into individual servings.
Or serve in a bowl warm, topped with vegan butter or olive oil.
Aloo Bharta - Indian Mashed Potatoes
Ingredients
- 3 medium potatoes yukon gold or red
- 1 tsp mustard oil
- 1/4 cup (30 g) finely chopped chopped red onion
- 1 green chili finely chopped
- 1/2 tsp (0.5 tsp) or more roasted ground cumin
- 1/2 tsp (0.5 tsp) coriander
- 1/4 tsp (0.25 tsp) or more cayenne/red chili powder
- 1/4 tsp (0.25 tsp) or more black pepper
- 1/2 tsp (0.5 tsp) or more salt to taste
- 1 to 2 Tbsp water
- a few Tbsp chopped cilantro or scallion
Instructions
- Cook the potatoes. Boil, microwave or pressure cook(14 to 16 minutes) until well cooked.
- Peel if desired and mash well until very smooth.
- Add the rest of the ingredients and mix in. Add a Tbsp or so water if needed to smooth out the mixture.
- Taste salt and spice. Serve warm topped with vegan butter or olive oil and black pepper.
Notes
Or heat 1 tsp neutral oil in a skillet over medium heat. When hot, add 1/4 to 1/2 tsp mustard seeds and wait until they start to pop. Drizzle the tempered oil and seeds into the mashed potatoes. For variation, use cumin seeds to temper the oil. Nutrition Values is approx 1 of 4 Serves.
Nutrition
Samantha @ The Planted Vegan says
August 18, 2015 at 1:44 pmWhat an awesome twist on the classic mashed potatoes recipe! I love the spices and flavors you added in!
Madhu says
August 18, 2015 at 4:14 pmOh yummmmm. My boyfriend is crazy about mashed potatoes, he’s gonna love this <3
Gluten Free Babe says
August 18, 2015 at 4:28 pmMmmm this looks great. I love the idea of making patties for breakfast!
I ordered you cookbook and it just arrived – I am so excited about it 🙂
Caitlin says
August 19, 2015 at 9:18 amwow, these look awesome! i never thought to add spices to mashed potatoes. these are the perfect thing to mix up a staple.
IR says
August 19, 2015 at 6:32 pmAbsolutely delicious!!
Thunderbuns says
August 21, 2015 at 12:19 pmYumm! I can’t wait to try these. I love potatoes in any form.
srivani says
August 29, 2015 at 8:39 amMade these last night. They were wonderful! Definitely a nice alternative to mashed potatoes.
Brandie says
October 25, 2015 at 12:34 pmWow! Loved this recipe! The flavours are excellent, I added peas to mine- but left out the onions (which I shouldn’t have, as I do love onions)
Of course I used my instant pot to cook the potatoes. But what a great addition to supper! The left overs tasted as fresh as the day before!
Richa says
October 25, 2015 at 1:52 pmAwsome!! so glad you loved it Brandie!
Emily says
July 28, 2016 at 8:59 pmThese are the best side with any meal. Can’t eat mashed spuds any other way!
HowardG says
August 19, 2018 at 7:33 pmArghh CHILE is the country!
So CHILLI is the hot spice!
And not CHILLY which is cold!
Richa says
August 19, 2018 at 9:40 pm😀 my book editor corrected all my chili to chile in my book. so it doesnt help my confusion.
Stephanie says
August 20, 2018 at 9:35 pmSounds yummy, but where do you buy mustard oil? I’m in Tacoma, so maybe the store is close by!
Richa says
August 20, 2018 at 10:50 pmAny indian store. There are a bunch in most cities in WA
Christina P. says
November 24, 2019 at 3:25 pmMmmm…. What kind of gravy would you suggest if you used one?
Richa says
November 24, 2019 at 4:43 pmany of the usual gravies will work too, or make some curries. Or make my tikka masala sauce and use that as the gravy. veganricha.com/?s=gravy
Christina n peter says
November 25, 2019 at 11:16 amGreat idea! Thx VR 😉 My indian spiced thanksgiving is gonna be delish. We are mixing traditions this year with my hubby’s fam
Sly says
June 26, 2020 at 9:25 pmsimple and easy to make.
Jessica says
November 29, 2020 at 12:20 pmAs I was making this I feared the amounts of ingredients called for would make it unbearably spicy, but it turned out great. I used russet potatoes because that’s what I had, and cooked them in the pressure cooker. I shaped it into balls, and we ate them by hand alongside your husband’s Dal Fry recipe. Fantastic, authentic-tasting Indian food!
Richa says
November 29, 2020 at 1:16 pmAwesome
Eva says
December 19, 2020 at 4:03 amSounds delicious. Must try it.
Vegan Richa Support says
December 19, 2020 at 5:28 pmyay!! enjoy