Mashed potato is a favourite around the world and the sub-continent is no different. This Bengali favourite, which uses garlic, chopped onion and spices in a mustard-flavoured oil, is also popular in Rajasthan and Bihar. You may also see it called Aloo Bhatte or Chokha.
What you need… • 500g potatoes (about 3 medium-sized potatoes), peeled and chopped • 1 teaspoon oil • 1 teaspoon mustard oil • 1 teaspoon cumin seeds • 2 garlic cloves, finely chopped • 0.5 onion, finely chopped • 2 chillies, chopped • 0.5 garam masala, • 0.5 crushed black pepper • Small handful coriander leaves, chopped • Salt to taste • 1 teaspoon ghee
Baj’s Blazin’ Sauce Complete Collection (Pack of 4)
from Baj’s Blazin’ Hot Sauce, Greenwich
• 1 Dad’s Original (240g)
• 1 Mum’s Mango (240g)
• 1 Smokin’ Sister (240g)
• 1 Family Fire (240g)
How to make it… 1. Boil the potatoes in water with a pinch of salt until they are very soft. Mash and set aside. • While the potatoes are boiling warm the oil in a pan to high heat and fry the mustard seeds and cumin seeds for 15 seconds. Be careful not to burn them. • Turn down the heat to medium, add the garlic and fry for 1 minute. • Add the onion (keep a few pieces back for the garnish) and chilli and fry for 2 minutes. • Add the garam masala, pepper and coriander leaves, and cook for 3 minutes. Add a little water if necessary. • Add the mixture to the mash, add salt, and mix together well. • Garnish with the remaining onion, add the ghee to the top, and serve.