Alu Tomato Bhatey
This simple bhatey pairs perfectly with Panta Bhaat, the fermented rice dish documented by Portuguese missionaries in 17th-century Bengal. What was once survival food for farmers working in scorching heat has become a proud symbol of Bengali identity, especially during Pohela Boishakh celebrations when urban professionals reconnect with their agricultural roots.
Cooking
Boil potatoes, peel & mash
Heat oil/ghee in a frying pan, add red chillies & fry for 30 sec
Add onions, ginger, green chillies, and tomato and fry for 1 min
Lower the heat, add mashed potatoes and cook for 5 min on low heat
Garnish with chopped coriander leaves
Serving Suggestions
Serve hot with steamed rice or with
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
Shop Ingredients & Tools
Items that help make this recipe authentic
As an Amazon Associate, we earn from qualifying purchases. This helps support SensKitchen at no extra cost to you.
Share This Recipe
Loved this recipe? Share it with friends and family!
For Instagram, tap "Copy Link" then share to your story or post!
Support SensKitchen
SensKitchen is a labor of love, preserving Bengali culinary heritage since 2006. If these recipes bring joy to your kitchen, consider supporting us to keep this free resource running.
Every contribution helps us maintain and improve SensKitchen. Thank you for your support!