Aloo Pitika (Assamese Mashed Potato)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Aloo Pitika is a simple mashed potato dish that is commonly eaten in Assam with rice and dal. Boiled potatoes are mashed by hand with raw onion, green chilies, fresh cilantro and a drizzle of pungent mustard oil, with no cooking beyond boiling the potatoes. Assam, in India’s northeast, is commonly known for its tea, rice, fish and greens, and for cooking that tends to be lightly spiced and relies on simple techniques and fresh local ingredients. Read more in Indian regional cuisines.

Other pitikas, made with mashed eggplant, tomato or fish, are also common, and the style is a good way to enjoy a vegetable with minimal fuss.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: IARA MELO on Pexels; Photo 2: Jean Marc Bonnel on Pexels; Photo 3: Mateusz Feliksik on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Aloo Pitika (Assamese Mashed Potato)

Author: KP Cooking Method: No-Cook Cuisine: Assam, Indian Courses: Side Dish Recipe Keys: Dairy Free Gluten Free Vegan Vegetarian Meals

Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4

Description

Aloo Pitika: simple Assamese mashed potato with raw onion, green chili, cilantro and a drizzle of mustard oil. Vegan, gluten-free and ready in 30 minutes.

Ingredients

Servings

• 500 g potatoes (about 3 medium)
• 1 small red onion (finely chopped)
• 2 green chilies (finely chopped, to taste)
• 2 tbsp cilantro (coriander) leaves (chopped)
• 1 tbsp mustard oil (or any neutral oil)
• ³⁄₄ tsp salt (to taste)
• 1 tsp lemon juice (optional)

Instructions

1. Wash the potatoes and boil them in salted water for 15 to 20 minutes, until a knife slides in easily.
2. Drain, cool slightly and peel.
3. Place the potatoes in a bowl and roughly mash by hand or with a fork, leaving a few small lumps.
4. Add the onion, green chilies, cilantro and salt.
5. Drizzle the oil over and mix gently. Add lemon juice if using.
6. Taste, adjust the salt and serve at room temperature or warm with rice and dal.

Note

Mustard oil has a sharp, pungent flavor; if you find it too strong, use a neutral oil. Raw onion keeps best for a few hours, so mix just before serving. Regional recipes vary by family.