Aloo Sheddho
A classic Bengali comfort food, Aloo Sheddho is a simple yet flavorful mashed potato dish. Boiled potatoes are mixed with pungent mustard oil, fiery chilies, and salt, creating a perfect accompaniment to rice and dal.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Boil the Potatoes
- b.Wash the potatoes thoroughly and place them in a pot.
- c.Add enough water to cover the potatoes by at least an inch.
- d.Bring the water to a boil and cook for 20-25 minutes, or until the potatoes are completely tender when pierced with a fork.
- e.Alternatively, you can pressure cook them for 3-4 whistles on medium heat.
- 2
Step 2
- a.Prepare the Aromatics
- b.While the potatoes are boiling, finely chop the onion and green chilies.
- c.In a small pan or tadka pan, heat 1 teaspoon of the mustard oil over medium heat.
- d.Add the dried red chilies and fry for about 30-40 seconds until they darken slightly and become fragrant. Be careful not to burn them.
- e.Remove the fried chilies from the pan and set them aside to cool.
- 3
Step 3
- a.Mash the Potatoes
- b.Once cooked, carefully drain the hot water from the potatoes.
- c.Let them cool just enough so you can handle them, then peel off the skins while they are still warm.
- d.Place the peeled potatoes in a large mixing bowl and mash them thoroughly with a potato masher or a fork. A few small lumps are perfectly fine.
- 4
Step 4
- a.Combine All Ingredients
- b.To the mashed potatoes, add the finely chopped onion, green chilies, and salt.
- c.Drizzle the remaining raw mustard oil over the mixture.
- d.Crumble the cooled, fried red chilies into the bowl using your fingers.
- e.Using your hands (the traditional method for best results) or a spoon, mix everything together gently but thoroughly until well combined.
- 5
Step 5
- a.Garnish and Serve
- b.Garnish with freshly chopped coriander leaves.
- c.Serve the Aloo Sheddho immediately with hot steamed rice and dal for a classic Bengali comfort meal.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic pungent flavor, use high-quality, cold-pressed mustard oil. The raw oil added at the end is key to the dish's character.
- 2Mash the potatoes while they are still warm. This helps in achieving a smoother, fluffier texture without lumps.
- 3The heat in this dish comes from the chilies. Feel free to adjust the quantity of green and dried red chilies to match your spice preference.
- 4For a richer taste, you can mix in a teaspoon of ghee along with the mustard oil.
- 5If you prefer a less pungent onion flavor, you can soak the chopped onions in cold water for 10 minutes and then drain them well before adding.
Adapt it for your goals.
Smoky Flavor
For a smoky aroma ('pora gondho'), char the dried red chilies directly over an open flame using tongs instead of frying them in oil.
With EggWith Egg
A very popular variation is 'Aloo Dim Sheddho'. Simply mash one or two hard-boiled eggs along with the potatoes for a richer, protein-packed dish.
Garlicky TwistGarlicky Twist
Add 1-2 cloves of finely chopped raw garlic along with the onions for a sharp, pungent kick.
With Fried OnionsWith Fried Onions
For a different texture and a sweet-savory flavor, mix in a tablespoon of crispy fried onions (beresta) at the end.
Why this is on our healthy list.
Energy Booster
Potatoes are a rich source of complex carbohydrates, providing sustained energy to fuel your body and brain throughout the day.
Rich in Potassium
An excellent source of potassium, potatoes help in regulating blood pressure, maintaining fluid balance, and supporting proper muscle function.
Contains Healthy Fats
Cold-pressed mustard oil is a good source of monounsaturated and polyunsaturated fats, including omega-3 fatty acids, which are beneficial for heart health.
Supports Immunity
Potatoes contain a good amount of Vitamin C, an antioxidant that plays a crucial role in supporting the immune system and promoting skin health.
Frequently asked questions
One serving of Aloo Sheddho (approximately 155g) contains around 160-180 calories, primarily from the carbohydrates in potatoes and the fats in mustard oil.