Entree: India – Assam – আলু পিটিকা ➤ ālu piṭikā (Coarsely mashed boiled potatoes flavored with mustard oil, onions, and green chilies from Assam)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 lb (900 g) potatoes (about 4 medium), scrubbed and whole
- 3 tbsp (45 ml) mustard oil, warmed (or use vegetable oil if unavailable)
- 1 small red onion, finely chopped, approx. 3 oz (85 g)
- 2 green chilies, finely chopped (such as serrano or green Thai), adjust to taste
- 2 tbsp (8 g) chopped fresh cilantro (coriander leaves)
- 1 tbsp (15 ml) lemon juice or to taste
- 1/2 tsp (2.5 g) ground black pepper
- Salt to taste
- Optional: 2 tbsp (30 g) roasted, flaked smoked fish or small dried fish for a traditional smoky note

Instructions

1. Place whole potatoes in a large pot and cover with cold water. Add a pinch of salt, bring to a boil, then reduce heat and simmer until potatoes are tender when pierced with a fork, about 20–25 minutes depending on size. Drain and let cool just enough to handle.
2. Peel the potatoes while warm and place in a large bowl. Coarsely mash with a fork or potato masher, leaving some small chunks for texture.
3. In a small pan, warm the mustard oil until it begins to shimmer (do not smoke), then remove from heat and let it cool slightly. If using mustard oil and you prefer milder flavor, pour the warm oil over the chopped onion and green chilies to soften and mellow them.
4. Add the onion‑chili mixture (with any oil) to the mashed potatoes along with chopped cilantro, lemon juice, ground black pepper, and salt. If using, fold in the roasted flaked fish for additional flavor.
5. Mix gently to combine, tasting and adjusting seasoning. Serve Aloo Pitika warm or at room temperature alongside steamed rice or Indian flatbreads.