Aloo pitika l Assamese style mashed potatoes
The most popular and loved mash from Assamese cuisine, perfect for a comforting meal.
Ingredients
- 4 large potatoes, chopped
- 1 onion, finely chopped
- a small bunch of fresh coriander, chopped
- 3-4 tbsp of mustard oil
- salt to taste
- 1-2 finely choped green chillies
Instructions
- Add the potatoes to a pot and cover with enough water.
- Place the pot over high heat and bring to a boil.
- Reduce heat an simmer till the potatoes are cooked through. You might need to remove the lid. This takes me about 15-20 minutes.
- Transfer the potatoes to a sieve and drain the water.
- Cool a little until you can comfortably peel the potatoes. Do not be tempted to pour cold water over the potatoes to cool them. I find that somehow lessens the flavour.
- Peel the potatoes and transfer to a bowl.
- Add the onions, chilli, coriander, mustard oil and salt. Mash well.
- Shape the mash into 6-7 large balls and serve with rice and dal.
- We had ours with some boiled rice, roasted and smoked aubergine, vegetable and mung dal along with a pickle, papad (poppadom), lemon and chilli.