Mash Aloo (Indian Mashed Potatoes)
This makes an interesting and tasty alternative for Indian meals (or any other type of meal that strikes your fancy). You can easily control the heat factor by your choice/amount of chiles. From Madhur Jaffrey's Quick and Easy Indian Cooking, posted for ZWT IV
- Ready In:
- 2 1⁄4 lbs potatoes, peeled and cut into large chunks
- 3⁄4 cup milk, heated (plus more if needed)
- 4 -6 tablespoons butter, cut into pieces
- 1 1⁄4 teaspoons salt (or to taste)
- pepper, to taste
- 1 hot green chili pepper, finely chopped
- 1 teaspoon garam masala
- 1 pinch cayenne
- 1 1⁄2 tablespoons lemon juice
- Boil the potatoes with water to cover. When tender (after about 15-20 minutes) drain and mash them with the back of a fork or a potato masher.
- Add the hot milk and butter and beat with a whisk or a fork, add more milk if needed for desired consistency.
- Add the remaining ingredients and mix well.
- Serve immediately.
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This looks like a tasty recipe for mashed potatoes with an Indian twist; but I am not sure it is fair to call it aloo bharta. Milk and butter?? Shudder, shudder!... You need oil, preferably mustard oil that has been cooked with the spices. Also, we normally don't whip the potatoes to the consistency of western-style mashed potatoes. In my family we always grated the potatoes, leaving some texture.
Delicious! The quantities of spices and lemon juice give these potatoes perfect flavor that is not overpowering but nicely balanced. I love the ever so slight tang from the lemon juice. Husband said that these may be his new favorite mashed potatoes. I did not use butter, but used about 2-3 Tbs. of Earth Balance spread. Did not include the chili pepper, did not heat the milk. Will DEFINITELY make these again. Thank you for sharing pattikay.