The bhapa aloo here is a super simple yet delicious side dish using potatoes coated with a mustard and coconut paste using steaming method.
📖 RECIPE CARD
Bengali Bhapa Aloo | Steamed Potatoes with mustard and coconut paste
Super simple yet delicious side dish using potatoes coated with a mustard and coconut paste using steaming method
- 3 / 18-20 cup/no. Potato cube / baby potato (peeled)
- 1½ tsp Coconut (grated)
- 1 tsp Mustard seed
- 5-6 no. Green chili
- ¼ tsp Turmeric powder
- ½ tsp Panch phoran
- 1 tbsp Mustard oil
- Salt as needed
- Water as needed
- In a pressure cooker take all the potato cubes / peeled baby potatoes along with turmeric powder and salt.
- Pour enough water and pressure cook till boiled. (Donot over boil the potatoes, else the end result will be completely a messy)
- Drain the potatoes and keep aside in a bowl.
- Now in a blender jar, make a fine paste of mustard seeds, grated coconut and 3-4 no of green chilies.
- Add this paste to the boiled potatoes.
- Heat mustard oil in a tadka pan.
- When oil is hot, add panch phoran and allow to splutter.
- Then turn off heat and pour this tempering onto the bowl containing the potatoes.
- Meanwhile, turn on the steamer.
- Now mix everything gently (do not break the potatoes) till all the potatoes are well coated.
- Take a container (supposed to put inside the steamer pot) and lined a banana leaf.
- Then transfer the potatoes into it and top it with another banana leaf.
- Put on the lid and steam for 10-12 minutes.
- Turn off the heat, take out the container from the steamer.
- Serve Bhapa Aloo hot with steamed rice-dal combo or even with poori, paratha !
- Adjust the spiciness (no of green chili)as per the need.
- Baby potato is the best to make bhapa aloo. If that is not available, then just make cubes of regular potatoes and use them.
- Mustard oil is the must, adds a nice fragrant to the bhapa aloo. Do not replace it with any other oil.
- Red chili can be added to the tempering. I have not added.
- Freshly grated coconut or even desiccated coconut, both play perfectly here.
- Banana leaf is not mandatory. Instead of that, just put all the potatoes into the container and steam. But steaming in banana leaves adds a nice flavor.
- Wrapping in banana leaves follows a trick that leads to no tearing in the leaves while wrapping. ‘ Just hold the leaves near to the gas flame for few seconds only. Voila, the leaves will become super soft and foldable too. Do not go too close to the flame, else the leaves will burn simply.’
Bhapa Aloo looks sp inviting.. and this is totally a new recipe for me.. I love potatoes and am surely going to give it a try..will have to skip banana leaves as I don’t have any banana tree in my area where I live.
Bhapa Aloo sounds so flavourful and looks scrumptious. Love the balance of flavors in this dish. Beautifully done Sasmita. Would love to Tey this recipe as we love potatoes.
I love, love, love the sound of these Bhapa Aloo! With the mustard and coconut paste going in, I can imagine just how flavourful this dish would have tasted. Would love to try this out.. what are these aloo usually eaten with?
Wow Sasmita bhapa aloo looks lipsmackingly delicious. I can imagine the flavour and taste of Mustard paste, coconut and Mustard oil mixed potatoes. Loved the platter consists of luchi and bhapa aloo. Beautiful click.
Anything that gets steamed in banana leaves has a very distinct and unique flavor to it. I can imagine how aromatic and flavorful the bhaapa aloo must be tasting . Drooling seeing your click Sas..especially poori and aloo combo
Bhapa aloo looks so flavorful and inviting. Mustard oil lends amazing taste to the dish. Please pass the plate to me to enjoy.