Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
15-16 pieces small sized potatoes (whole); ½ tsp ginger paste.


Spices:
  • ½ tsp whole cumin
  • ¼ tsp radhuni
  • 1 bay leaf
  • 2 dry chillies
  • 1 tsp cumin powder
  • ½ tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp kashmiri chilli powder (only for colour)
  • ½ tsp sugar
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove)
  • ½ tsp turmeric powder
  • Salt according to taste.




Steps:

  1. Wash the potatoes and pressure cook it until one whistle. Peel it off.
  2. Temper the oil in a pan/kadai with bay leaf, dry chilli, whole cumin and radhuni. When the spices start to splutter, add ginger paste and fry for one minute.
  3. Add the peeled potatoes and give it a stir.
  4. Add the spices one by one (except garam masala powder) and mix it well.
  5. When the oil starts separating from masala, add ½ cup of warm water. Allow it to cook for 3-4 minutes with the lid on.
  6. Open the lid and wait until the water dries up.
  7. Add the bengali garam masala powder and turn off the heat.
  8. Serve it with roti (chapati), paratha or luchi.
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