Aloo ka bhurta (crushed potatoes)
Although this is a staple dish in north India, most parts of the country have their own version of crushed potatoes, each using a different combinations of spices.
- Boil the potatoes in salted water until just cooked. Drain, peel and break up without mashing completely. Peel and dice the onion. Dice the tomato. Seed and chop the chillies. Peel the ginger, then chop finely. Chop the coriander leaves.
- Heat the ghee in a pan and add the cumin seeds. Add the ginger and chillies, then sauté. Add the onion and fry well without colouring. Add the turmeric and tomato, and cook well. Add a spoonful of water and continue cooking. Add the potatoes, then season. Mix well. If required, adjust the consistency with water. Finish with lemon juice and coriander leaves.
Tip: If sebago potatoes are not available, use any variety with a low moisture content that is good for mashing. This mash is not as fine as creamy mashed potatoes, but has a lumpy texture.