Aloo ka Bharta with a Twist

Ingredients

• 4 large potatoes, boiled and peeled (800g / 1.76 lb) 4 large potatoes, boiled and peeled (800g / 1.76 lb)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, finely chopped 2 tomatoes, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 tablespoon ginger-garlic paste 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• Fresh cilantro leaves for garnish Fresh cilantro leaves for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, mash the boiled potatoes until smooth and set aside.
2. 2.
   Heat vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. 3.
   Add the finely chopped onions and sauté until golden brown.
4. 4.
   Stir in the ginger-garlic paste and cook for a minute until fragrant.
5. 5.
   Add the finely chopped tomatoes and green chilies. Cook until the tomatoes are soft and mushy.
6. 6.
   Add turmeric powder, cumin powder, coriander powder, garam masala, and salt. Mix well.
7. 7.
   Add the mashed potatoes to the pan and mix thoroughly with the spice mixture.
8. 8.
   Cook for 5-7 minutes, stirring occasionally, until the flavors are well combined.
9. 9.
   Garnish with fresh cilantro leaves.
10. 10.
    Serve hot with roti or naan.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are soft and easily mashable. This will ensure a smooth and creamy texture for the Aloo ka Bharta.

Tips & Tricks

• For a spicier version, increase the number of green chilies or add a pinch of red chili powder.
• Add a squeeze of lemon juice before serving to enhance the tanginess of the dish.
• Customize the dish by adding vegetables like peas or carrots for added texture and flavor.
• Serve the Aloo ka Bharta with a dollop of yogurt on top for a creamy and cooling contrast.
• Leftover Aloo ka Bharta can be used as a filling for sandwiches or wraps.

Serving advice

Serve the Aloo ka Bharta hot with freshly baked roti or naan bread. It can also be enjoyed as a side dish alongside other Indian delicacies such as dal, rice, or vegetable curry.

Presentation advice

Garnish the Aloo ka Bharta with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a traditional Indian thali or on a decorative plate to enhance its visual appeal.