Aloo Bhaate or mashed potatoes is the most basic dish in Bengali cuisine. It also happens to be a quintessential comfort food.
By Soma Rathore
When we are out for vacations and away from home for a long time, we come back home looking forward to Bhaat, Dal, Aloo Bhaate ( Rice, Dal and Aloo Bhaate) or Ghee, Aloo Bhaate with Bhaat (rice with ghee with Aloo Bhaate on the side) to achieve that inner tranquility. When we are recovering from illness, we eat Bhaat and Aloo Bhaate – soothing our stomach and soul, bringing in normalcy to life.
Aloo Bhaate simply means potato in rice or rather cooked in rice. The rice we ate everyday for our meals was not the fragrant basmati. It was a different variety of rice with no fragrance and it takes a long time to cook. The process of cooking is different too. There is no exact or correct amount of water required. Once the rice is cooked, the extra water is drained out. This starchy water is called phyaan. It is a Bengali tradition to do a “Bhaate Sheddho”: throw in vegetables in the same pot that cooks the rice, so they cook all together. It is quite common in a Bengali home to have all kinds of “Bhaate” – bittergourd, okra, pointed gourd, taro and so much more. The vegetables are then drizzled with mustard oil and served on the side.
The only way the Aloo Bhaate bears similarity to the “mashed potatoes” of the western world is in its ability to pique nostalgic emotions and nudge that positive feeling of well being. Comfort food. That is what it does.
Besides the “comfort” and the potato in it, there are no other likeness between the western mashed potato and this one from the far east. There is no “gravy” dressing the Aloo Bhaate. There is no extravaganza of cream, milk or butter. It is only the yellow creamy potato-y goodness of tenderly cooked, well mashed potatoes.
You would need only one thing to flavor it: pure golden mustard oil. The heart and soul of a Bengali. And a sprinkle of salt. Finally some finely chopped red onions and fresh green chili peppers, only if you want. If mustard oil is not available, ghee can be used. Usually no onion is used with ghee here. But then again there are no rigid rules.Print
I am a recipe developer and food photographer, bringing the creative passions in my life together in my blog eCurry. The blog features authentic home cooked and restaurant style recipes from back home in India and also the ones as we explore and experiment with the world cuisine.