Aloo Shedo (Bengali Mashed Potato)
A recipe for Aloo Shedo (Bengali Mashed Potato) from the cookbook, Kolkata! Potatoes are boiled until tender, then mashed and combined with red onion, green chilli, and cilantro leaves.
Servings 2 Servings
Ingredients
- 2 potatoes peeled and cut into quarters
- 1 small red onion finely chopped
- 1 green chilli finely chopped
- 1 handful coriander (cilantro) leaves finely chopped
- 1 teaspoon mustard oil or olive oil
- Salt to taste
Instructions
- Place the potatoes in a medium saucepan and cover with boiling water.
- Bring back to a boil over medium heat and cook for a further 6-8 minutes until the potatoes are tender to the point of a knife. Drain well.
- Put the drained potatoes into a mixing bowl and mash until very smooth with a masher or fork.
- Add all the remaining ingredients and mix well.
- Divide the mixture into 8 parts.
- Roll each part into a ball in the palm of your hand and place on a serving plate.
- Serve warm with hot rice and a light dal.