Recipes of popular Bengali dishes fresh from the kitchen

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Main ingredients:
2 cup boiled soybean/soy chunk (boil in water and squeeze off the excess water); 2 potatoes cut into eight pieces each; 1 medium-sized tomato chopped; 1 medium sized onion chopped; 1 tsp ginger garlic paste; 1 tsp all purpose flour; 1 tsp gram flour (besan); 4 green chillies.

Spices:
  • 1 tsp bengali paanchphoron (whole cumin, whole fenugreek seed, whole fennel seed, kalonji and radhuni)
  • 1 tsp cumin powder/paste
  • ½ tsp chilli powder (optional)
  • ½ tsp bengali garam masala powder (cinnamon,cardamom and clove)
  • 1 tsp turmeric powder
  • ½ tsp sugar
  • Salt according to taste.
Steps :
  1. Marinate the soy chunk with ½ tsp ginger-garlic paste, ½ tsp cumin powder/paste, 1 tsp all purpose flour, 1 tsp gram flour (besan), ½ tsp turmeric powder and  ½ tsp chilli powder. Leave it for 10 minutes.
  2. Heat oil in a pan/kadai. Fry the marinated soy chunk until they turn golden brown. Keep them aside.
  3. Fry the potatoes in the same oil. Keep them aside.
  4. Add oil if needed. Temper it with paanchphoron.
  5. Add chopped onion and fry till it becomes translucent.
  6. Add ginger-garlic paste (½ tsp) and fry for 3-4 minutes.
  7. Add potato and chopped tomatoes. Stir it well.
  8. Add turmeric powder, cumin powder/paste, salt, sugar and green chillies. Cook for 10 minutes.
  9. Now add some warm water and put a lid. Cook it in medium flame until the potatoes are done.
  10. Sprinkle the garam masala powder and wait for 1-2 minutes.
  11. Turn off the heat and serve it with rice/ roti (chapati).


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