Aloo Pitika Recipe | Assamese Mashed Potatoes with Mustard Oil

 


A rustic, soulful side dish from Assam that brings warmth and simplicity to your plate.

Description

Aloo Pitika is a beloved Assamese comfort food made with boiled potatoes, raw mustard oil, onions, and chilies. This simple side dish is often enjoyed with steamed rice, dal, or fish curry. Its unique flavor comes from pungent mustard oil, giving it a sharp, earthy taste unlike any other mashed potato recipe. Easy to make, budget-friendly, and deeply nostalgic, Aloo Pitika is a staple in Assamese households.

Time & Yield

  • Prep Time: 10 minutes

  • Cook Time: 15 minutes

  • Total Time: 25 minutes

  • Yield: Serves 3–4

Difficulty + Cuisine/Category

  • Difficulty Level: Easy

  • Cuisine: Assamese / North-East Indian

  • Category: Side Dish / Comfort Food

Flavor Profile

  • Pungent, earthy, slightly spicy, and comforting with a rustic homely taste.

Ingredients

Main Ingredients

  • 500 g (3–4 medium) potatoes, boiled and peeled

  • 1 medium onion (80 g), finely chopped

  • 2 green chilies (5 g), finely chopped (adjust to taste)

  • 2 tbsp mustard oil (30 ml), cold-pressed for authentic flavor

  • Salt, to taste

Optional Add-ons

  • 2 tbsp fresh coriander leaves, chopped

  • 1 roasted garlic clove, mashed

  • A squeeze of lemon juice for brightness

Equipment Needed

  • Saucepan or pressure cooker (for boiling potatoes)

  • Mixing bowl

  • Potato masher or fork

  • Knife & chopping board

  • Spoon for mixing

Note: Traditional Assamese homes often mash potatoes by hand for better texture.

Step-by-step Instructions

  1. Boil the potatoes – In a saucepan, add potatoes and water. Cook until fork-tender (about 15 minutes). Drain, peel, and set aside.
    Equipment note: Pressure cooker users can boil potatoes with 1 whistle on medium heat.

  2. Mash the potatoes – Place warm peeled potatoes in a mixing bowl. Mash with a fork or potato masher until smooth but slightly rustic.

  3. Mix the aromatics – Add chopped onions, green chilies, and salt to the mashed potatoes.

  4. Add mustard oil – Drizzle mustard oil and mix thoroughly until everything is evenly combined.

  5. Finish & Serve – Garnish with coriander leaves or roasted garlic if using. Serve warm with rice, dal, or fish curry.

Serving Suggestions

  • Best enjoyed with steamed rice and dal for a wholesome Assamese meal.

  • Pair with fried fish or Assamese fish curry for a complete plate.

  • Serve as part of a traditional Assamese thali with pitika variations.

Tips, Variations, Substitutions

  • For milder flavor – Use sunflower oil instead of mustard oil.

  • Flavor boost – Add roasted dry fish (shutki) or roasted tomato for traditional Assamese variations.

  • Herbal twist – Mix in coriander or mint leaves.

  • Kid-friendly – Skip green chilies for a mild version.

Storage, Shelf Life & Leftovers

  • Storage: Store in an airtight container in the refrigerator.

  • Shelf Life: Best consumed within 24 hours (flavor dulls after that).

  • Reheating: Warm slightly on the stovetop with a drizzle of fresh mustard oil before serving.

Pairings

  • Steamed rice + Aloo Pitika + Masoor dal

  • Fish curry (Assamese tenga)

  • Fried fish or roasted vegetables

  • Light salads and papad for crunch

Nutrition Facts (per serving, approx.)

  • Calories: 160 kcal

  • Carbohydrates: 28 g

  • Protein: 3 g

  • Fat: 5 g

  • Fiber: 3 g

  • Sodium: 220 mg

Allergens & Dietary Info

  • Vegan-friendly

  • Gluten-free

  • Nut-free

  • Contains mustard oil (potential allergen for some)

Additional Context

Aloo Pitika is not just food—it’s a taste of Assamese identity. It showcases the Assamese philosophy of cooking: minimal spices, maximum flavor, and reliance on fresh local ingredients.

Background/Story

In Assamese households, Pitika (meaning “to mash”) is a staple side dish prepared with different ingredients like potatoes, roasted eggplant (Begun Pitika), or fermented mustard seeds (Kharoli Pitika). Aloo Pitika, being the simplest and most loved version, is often served in daily meals. Its aroma of raw mustard oil instantly evokes memories of homely meals in Assam.

FAQs

Q. Can I make Aloo Pitika without mustard oil?
Yes, but the authentic Assamese flavor comes from mustard oil. Use olive oil or ghee as substitutes.

Q. Is Aloo Pitika spicy?
It can be mildly spicy depending on how many green chilies you use.

Q. Can I make it ahead of time?
It’s best eaten fresh, but you can refrigerate for up to a day. Refresh with a drizzle of mustard oil before serving.

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