Aloo bhorta - mashed potatoes with chili pepper

Ingredients:

• 450 g of potatoes in their skins, wash thoroughly with a brush
• 1 cup loosely packed fresh cilantro leaves (from about 1 small bunch), finely chopped (makes about 1/2 cup)
• 2 tbsp or more mustard oil
• 2–4 green Thai chilies or 1–2 serrano peppers, finely chopped
• 1 medium red onion, diced
• Juice of 1 lime (about 2 tbsp)
• Coarse salt

Preparation:

1. Place the potatoes in a large saucepan and cover with cold water. Generously salt the water and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes are tender when pierced with a knife, 30–40 minutes.
2. Drain the potatoes, peel them thoroughly, and return them to the pan. Mash them thoroughly with a potato masher.
3. Add cilantro, mustard oil, chili, red onion, lime juice, and 1 1/4 teaspoons of salt to the pot with the potatoes. Stir with a fork (or your hands) to distribute the ingredients evenly. Taste and add more lime juice, salt, and chili pepper if needed. If you like a more piquant taste, add a little more mustard oil (see Note).
4. Serve in a bowl or form individual ping-pong-sized balls from the potato mixture. You can make the aloo bhorta a day in advance and refrigerate it. Just remember to take it out about an hour before serving to allow it to come to room temperature.
   
   

   Mustard oil

   
   In Indian and South Asian cuisines, mustard oil is preferred; this fatty vegetable oil is known for its strong aroma. Mustard oil adds flavor and nutrition to vegetable dishes and is not used for frying.
   
   Mustard oil has a bright yellow color and a pungent taste, is produced by pressing mustard seeds and is a source of all the essential fats.