Recipe

Aloo makha: Mid-week mustardy mash

On a usual weekday morning, I wake up late. Panic. Start flying around the flat looking for shoes, belts, anti-ageing skin products, while engaging hubby in pointless conversation.

Me, yesterday: “I might cook potatoes for dinner tonight.”

Him: “I hate potatoes.”

Splutter. Choke. Since when?

Me: “But you’re Peruvian! You grew up with 3000 potatoes!”

Time runs out. I dash to work.

Resigned to give in to his whimsical ways I stocked up on starchy spud at lunchtime. With my colleagues. At the local. Three bowls of thick cut fried chips. Washed down with two glasses of vino.

But it wasn’t enough. I decided to ignore the morning’s half-witted conversation and find a way to sneak potatoes into our “continental” dinner.

Inspired by the sheer gorgeousness of these lamb chops, I made my own. Steamed some mange tout. And piled a large serving spoon full of a traditional Bengali potato mash – spiced with mustard oil, green chillies and onions – on the side.

Called Aloo Makha, this dish was traditionally served by mother during summer to cool down stomachs. Perfect to calm fiery tempers too methinks.

 

Ingredients

Feeds 2:

2 large white potatoes
2 tbsp mustard oil
2 green finger chillies
1 small onion
Salt to taste

Method

aloo-makha.jpg

Peel, quarter and boil the potatoes. I cooked them in the microwave, with a few tablespoons of water, for 10 minutes. When they are done, drain them.

While they cool down slightly, chop up the onion and the green chillies. Don’t be a wus – use them pips and all.

Finally, mix the ingredients with the potatoes and mash the whole lot together well. Also delicious with a simple dal and rice combo.

PS = This is my entry to Supriya‘s Ode to Potato event. How appropriate!

 

Comments

10 Responses to “Aloo makha: Mid-week mustardy mash”

  1. Amisha Says:

    March 12th, 2008 at 12:55 pm

    Hi Mallika
    I love your website and been here quite often lately. today’s recipe reminds me of my bengali friend who taught me to eat this marriage of mixture with steam broccoli mash. Goes well with dal and rice on a rainy day.
    Amisha

  2. Asha Says:

    March 12th, 2008 at 1:13 pm

    It’s like Indian mashed potato, what’s not to like it? Looks delicious Mallika. He doesn’t like WHAT?! :D

    Visit FH and you will love it,I promise!;D

  3. Mallika Says:

    March 12th, 2008 at 1:44 pm

    Great to hear from you Amisha.

    Asha – yeah, I know re: him.

  4. sia Says:

    March 13th, 2008 at 5:30 am

    i haven’t met many people who doen’t like thi spud :) thanks mallika for sending in bengali potato mash. and girl, u r on time too ;)

  5. Naz Says:

    March 13th, 2008 at 4:09 pm

    A quick question. This may be considered blasphemy but is it possible to substitute the mustard oil with something else? Perhaps vegetable oil that has been tadka-ed (yes, I invented that one!) ?

  6. TBC Says:

    March 13th, 2008 at 8:08 pm

    Wow! Things have changed around here!
    You are one glamorous cook. ;-)

  7. Homecooked Says:

    March 17th, 2008 at 4:01 am

    Wow….your aloo makha looks delicious!!!Great entry :)

  8. lee Says:

    March 23rd, 2008 at 3:04 am

    raw onion and chilli!!!!

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