Aloo Bharta (Indian Mashed Potatoes) is a traditional Anglo-Indian recipe from the 1860s for a for a classic accompaniment of potatoes coarsely mashed with onions, chillies and lime juice. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Indian Mashed Potatoes (Aloo Bharta).
General:
Burtas are mashes of potatoes and other vegetables, cold meats, dry fish, &c.; they are palatable,
and much liked by most Europeans as accompaniments to curry and rice. The ingredients to almost
every burta are the fine large white Patna onions, fresh green chillies, and the juice of fresh lemons.
95.—Potato Burta
Take a moderate or middling sized white Panta onion; remove the outer coats, and slice very fine;
then slice or cut up two hot green chillies, and squeeze over the onion and chilies the juice of a fresh
lime: allow to soak. Take eight or ten well-boiled potatoes, half a tspful of salt, and a
tspful of good mustard oil; bruise the potatoes down with a large silver or plated fork, adding,
when they are half bruised, the onions and chilies, with as much only of the lime-juice as may be
agreeable: mix all well together with a light hand, so that the potatoes may not cake, and yet be well
and thoroughly mashed and mixed.
Modern Redaction
Ingredients:
1 white (or red) onion, peeled and finely chopped
2 green chillies, chopped
juice of 1 lime
1 tsp mustard oil
8 potatoes, boiled until tender
1/2 tsp sea salt
Method:
Combine the onion and chillies in a bowl, squeeze over the lime juice then set aside until needed.
Peel the potatoes then half mash with a fork before mixing in the chillies, onion, mustar oil and salt. Add enough of the left over lime juice to taste then mix thoroughly to combine.
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