Aloo bharta is one of those everyday meals that doesn’t need much effort. This is an Indian version of mashed potatoes tossed in earthy spices.
Pairs perfectly with chapati, bhakri or as a side dish with meals.
This is a beginner-friendly, vegan, easy-to-make side dish.
About Aloo Bharta (Spicy Mashed Potatoes)
This aloo ka bharta is spicy, comforting, and full of bold Indian flavours. It is made with boiled potatoes cooked in a tempering of spices, onion, tomato, and masalas. The texture is soft, slightly chunky, and perfect to enjoy with roti or as a side dish with meals.
Recipe Video
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Frequently Asked Questions
Is aloo bharta the same as mashed potatoes?
Not really, you can say aloo bharta is an Indian version of mashed potatoes made with spices and herbs, which is more flavourful than normal mashed potatoes.
Can I make aloo bharta without onion and garlic?
Yes, many traditional versions skip adding onions and garlic, and still, it tastes good.
Why does my aloo bharta turn dry?
Aloo bharta can turn dry depending on the quality of potatoes and not adding enough water or overcooking it for long time.
If your potatoes turn dry when boiled/steamed make sure to add a little more water while cooking the bharta so that aloo bharta stays moist.
Can Aloo Bharta be eaten with rice?
Yes, actually it tastes superb with plain rice, ghee and dal.
Is aloo bharta good for daily meals?
Yes, when prepared at home with simple ingredients, it works well as a regular comfort meal.
Variations
Aloo ka Bharta is such a versatile dish that you can tweak it according to your taste buds.
No Onino Garlic Aloo Bharta – This version is perfect for fasting days or if you are into satvik meals.
Skip adding onion and garlic and use a little more hing (asafoetida) and crushed ginger.
Butter Aloo Bharta – Adding butter to this aloo bharta makes it rich, soft and extra flavourful. Add the butter at the end when bharta is cooked.
Serving Suggestions
Aloo Bharta pairs beautifully with phulka, chapati or paratha.
You may also enjoy it with millets like jowar bhakri or bajra bhakri.
Serve it as a side dish with dal rice.
You may also fill this bharta between slices of bread and toast them to make an aloo sandwich.
Include it in a simple Indian thali along with pickle and salad.
Storage Options
Aloo bharta tastes best when fresh, but if you have leftovers, then store them in an airtight container and refrigerate.
Aloo bharta stays good for 2 days. Reheat on low flame in the microwave.
Related Recipes
More Potato Recipes
Pahadi Aloo Ki Gutke (Uttarakhand Special Potatoes)
Kanda Batata Rassa (Onion Potato Curry)
Aloo Gobi Matar Ki Sabji (Cauliflower Potato Curry)
How to make Aloo Ka Bharta
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Recipe Card
Aloo Bharta Recipe | Spicy Mashed Potatoes (Indian Style)
Ingredients
Method
- Boil or steam potatoes, peel the skin and roughly mash the potatoes.
- Heat oil in a kadhai, add mustard seeds and let them splutter. Add cumin seeds, hing, dry red chillies and curry leaves. Saute for 20 seconds.
- Add green chilles and finely chopped onion. Saute onions till they turn translucent and slightly soft.
- Add roughly crushed ginger garlic. Mix well and saute for a few seconds until the raw smell of the ginger-garlic fades away.
- Add finely chopped tomato. Add some water and salt so that tomatoes cook fast.
- Cover & cook till tomatoes are softened.
- Once tomatoes and onions are cooked add spices. Turmeric powder, red chilli powder, coriander powder, kitchen king masala and mix well.
- Add some water to prevent spices from burning.
- Add mashed potatoes and mix well so that the masala coats the potatoes evenly.
- Add sugar and salt to taste. Add 1/4th cup of water. Adding water helps make aloo bharta soft and moist.
- Cover and let the aloo bharta cook on low flame for 2-3 minutes.
- After 3 minutes, mix the bharta well and add chaat masala.
- Lastly, add handful of coriander leaves.
- Delicious & soft Aloo Bharta is ready.
- Transfer to a serving bowl and garnish with coriander leaves.
- Serve warm with soft phulkas, chapati or as a side dish with dal rice.
