Tuesday, August 29, 2017

An Aloo Bhorta Substitute

Cumin & Chive Mashed Potato Bake

Fresh out of the oven, sans cheddar this time though

I've never been able to roast potatoes properly, hence this dish. I needed to serve potatoes in some way alongside roast meats and fish, and so I gravitated towards a potato bake. I know there are many luxurious versions with milk, butter etc. around, but I've avoided these in favour of something that isn't too unhealthy. Chives and potato are a classic combo, and I've incorporated cumin here as it's a favourite flavour of mine. The beaten egg gives the dish a bit of lightness. Truth be told, this is also my substitute to the traditional Bangladeshi aloo bhorta - especially as I can't get the right kind of dried chilli or mustard oil where I live right now. The amount below serves 4 as part of a main meal.


  • 300.00 g potatoes
  • 1.00 teaspoon of powdered cumin
  • 1.00 tablespoon of dried chives
  • 1.00 tomato
  • 1.00 egg
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Cheddar to crumble, as desired

  • Bring a saucepan full of water to boil. Cut the potatoes into cubes, and add to the saucepan along with a little salt. Cook until soft, around 20 minutes
  • Preheat the oven to 180 degrees Celsius
  • While the potatoes are boiling, halve the tomato and slice into thin slivers
  • Beat the egg
  • Once the potatoes have boiled, run them under cold water so that they cool enough to add the egg without cooking it
  • Mash the potatoes, adding the tomato, cumin and chives
  • Season as desired with salt and pepper, then mix in the egg
  • Transfer the potato to an ovenproof dish, then top generously with crumbled cheddar
  • Bake for 25 to 30 minutes and take out of the oven

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