Aloo Sheddo

Aloo Sheddo…,,a classic Bengali side dish.

There is something deeply comforting about simple food made well, and Bengali-style Aloo Sheddo is a beautiful example of that. Made with boiled and mashed potatoes infused with raw mustard oil, fresh aromatics and spices. This everyday dish proves that you don’t need a long list of ingredients to create something memorable.

On busy days, hot summer afternoons, or whenever you crave a meal that feels nourishing and familiar, Aloo Sheddo comes to the rescue. It is light, wholesome, and comes together with minimal effort, making it a staple in many Bengali homes.

Why You’ll Love This Recipe

* Made with pantry staples you probably already have on hand.

* Quick and easy to prepare.

* Naturally vegan and budget-friendly.

* Packed with flavour despite its simplicity.

* Pairs beautifully with rice and a variety of regional side dishes.

Other similar recipes you may want to check

1. Karela Peels Sabzi

2. Cabbage Green Peas Sabzi

3. Carrot Methi ki Sabzi

4. Mangaudi Aloo ki Sabzi

Ingredients

• Boiled Potao 2 medium

• Mustard oil 1+ 1 tbsp

• Byadagi Red Chilli 2 broken into pieces

• Garlic cloves 4

• Shallots sliced 8

• Chopped Coriander 2 tbsp

• Salt to taste

• Lemon juice 1/2 tsp (optional)

Method

1. In a frying pan heat 1 tbsp of mustard oil.

2. Fry garlic and red chilli on low flame until crisp.

3. Remove them on a large plate.

4. In the same oil fry onions until crisp.

5. Remove them and any leftover oil on the same plate.

6. Let it cool.

7. Now mash the chillies , then garlic and then the potatoes.

8. Now mix in the onions, salt , chopped coriander and lemon juice if using.

9. Now add the star ingredient 1 tbsp raw mustard oil.

10. Mix everything well.

11. Taste and add more salt or mustard oil if needed.

12. Portion it into balls and serve with hot steaming rice and dal.

13. It pairs very well with Pazhaya Sadam too.

Tips to Get It Just Right

* Use freshly boiled potatoes and mash them while still warm for the best texture.

* Don’t skip the mustard oil—it is what gives Aloo Sheddo its characteristic Bengali flavour.

* Adjust the green chillies to your preferred spice level.

* Can also replace green chillies with crispy fried red chillies , like I do or use a combination of both.

* Mix everything by hand if possible; it helps blend the flavours beautifully.

Serving Suggestions

Aloo Sheddo is traditionally enjoyed with hot steamed rice and a drizzle of mustard oil, or ghee but it also sits wonderfully alongside dals, vegetable stir-fries, and simple curries.

One of my favourite ways to serve it is as part of a plate that brings together flavours from different corners of India. Pair this Bengali classic with a South Indian Thayir Sadam or Pazhaya Sadam and you’ll have a meal that celebrates regional traditions on the same plate.

If you try this recipe, I’d love to hear how you liked it. Whether you enjoy it the traditional way or pair it with your own favourite accompaniments, I hope this simple bowl of Aloo Sheddo brings a little comfort and warmth to your table.