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South-Asian Mashed Potatoes (Aloo Bharta)

South-Asian Mashed Potatoes (Aloo Bharta)

By Courtney HillApril 22, 2022

  • Makes
    4 to 6 servings
  • Cook Time
    40 minutes

These are not fluffy, buttery all-American mashed potatoes that serve as a backdrop for other dishes. Aloo bharta, from India and Pakistan, is fragrant with spices and punchy with aromatics; our version also is golden from ground turmeric. The recipe starts by making a tarka (also called tadka), or bloomed spices in hot fat, to build a rich flavor foundation for the dish. While the potatoes cook, we steep finely chopped onion, fresh chilies and mint in lemon juice to soften any harshness in the raw ingredients; half of the mixture is stirred into the spiced potatoes after they’ve been mashed in the skillet and the rest goes on as garnish. If you like a lot of heat, keep the seeds in one or both of the chilies. Serve as a side to kebabs or with grilled or seared fish.

Tip

Don’t remove the skilletful of potatoes from the burner until all the water has cooked off, even if it means cooking the potatoes past the point of fall-apart tender. If there’s moisture remaining in the skillet when the potatoes are mashed, they may end up wet and gummy rather than creamy.

Ingredients
  • 2

    tablespoons coconut oil, preferably unrefined

  • 1

    tablespoon yellow or brown mustard seeds

  • 1 ½

    teaspoons cumin seeds

  • ¼

    teaspoon ground turmeric

  • 2

    pounds Yukon Gold potatoes, peeled, halved and cut into ½-inch slices

  • Kosher salt and ground black pepper

  • ½

    medium red onion, finely chopped

  • 2

    serrano or Fresno chilies, stemmed, seeded and chopped

  • ¼

    cup lightly packed fresh mint, finely chopped

  • 2

    tablespoons lemon juice

Step 1

In a 12-inch skillet over medium, melt the coconut oil. Add the mustard seeds and cumin seeds; cook, stirring, until sizzling, fragrant and beginning to pop, 1 to 1½ minutes.

Stir in the turmeric, then add the potatoes and stir to coat. Add 4 cups water, 1 teaspoon salt and ¼ teaspoon pepper. Bring to a boil over medium-high and simmer, uncovered and stirring occasionally, until the potatoes yield when pressed with a spoon and the water has cooked off, 30 to 35 minutes.

Step 2

Meanwhile, in a small bowl, stir together the onion, chilies, mint, lemon juice and ¼ teaspoon each salt and pepper; set aside.

When the potatoes are done, remove the skillet from the heat. Using a potato masher, mash the potatoes into an almost-smooth puree. Stir in half of the onion-chili mixture, then taste and season with salt and pepper. Transfer to a serving dish and top with the remaining onion-chili mixture.