Aloo Bhartha: A New Discovery

aloo bharta recipeAs a food lover and mom, nothing makes me happier than discovering a new recipe that tastes great, is kid friendly, and easy to make! Recently I made a delicious recipe discovery that checks all three boxes thanks to my friend Aziz. During one of our heated debates over the virtues of Bengali food vs Punjabi food, he told me about Bangladeshi aloo bharta (or should I say bhorta?) Since I have an unhealthy obsession with baingan bharta, I was instantly intrigued with the idea. 

After hitting up YouTube for an authentic recipe, and watching a number of videos I couldn’t understand (language barrier), I’m happy to say, I’ve figured out a recipe for aloo bharta that works for me and my family. The first time I made this bharta my mom was visiting on the weekend and made us some hot fresh puris to go with it, that was perfection. It also works really well in a roti wrap for school lunches.aloo bharthaAloo Bharta – Ingredients:

2 baking potatoes (boiled and mashed)
1 small red onion chopped
5 cloves garlic chopped
1 cup washed and chopped cilantro leaves
2 tablespoons mustard oil
1 teaspoon jeera/cumin seeds
1 tablespoon rai/mustard seeds
2 dry red chillis (optional)
1 teaspoon salt (or to taste)

Directions:

aloo bharta recipeHeat mustard oil to a medium heat in a pan. Once it is warmed up add mustard and cumin seeds. Allow to cook for  30-60 seconds, while stirring. aloo bharta recipe

Add chopped onion and fry for 3-4 minutes. In the photo above you’ll see that I also added kadi pata/curry leaves. I did that the first few times I made the bharta but have since found that it competes with the cilantro and have been leaving it out of my recipe. aloo bharta recipe

Once the onion is fried, add in the dried red chilli (if you are using it), and the garlic. Fry everything together for 1-2 minutes. Add salt to the mixture and stir well.
aloo bharta recipealoo bharta recipe

Add the chopped cilantro leaves to the onion and garlic mixture.
aloo bharta recipeAdd the boiled mashed potatoes to your tempering and mix everything together. Fry this on a low heat so the potatoes don’t stick to the pot, for 5-6 minutes.

Serve warm with puris or roti & enjoy!

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Text by: Raj Thandhi
Images: Aziz Dhamani

 

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1 Comment

  1. Rifat
    July 21, 2016 / 4:35 pm

    Just discovered your blog and I’m excited to try some of your recipes. As a fan of anything with potatoes, I loved it when my mom made this and haven’t had it in years. The mustard oil may be a bit challenging for my kids but my “American” i.e. non-Desi husband is usually up for anything.

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