Recipes of popular Bengali dishes fresh from the kitchen

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Main Ingredients:
20-25 pcs baby potatoes; 1 big-sized onion chopped; 1 tsp ginger-garlic paste; 4 green chillies; 1 small sized tomato chopped; 1 tsp charmagaz (dried melon seeds) paste.

  • 1 tsp turmeric powder
  • ½ tsp sugar (optional)
  • ½ tsp chilli powder (optional)
  • ½ tsp kashmiri red chilli powder
  • ½ tsp bengali garam masala powder (cinnamon, cardamom and clove).

  1. Peel the potatoes and boil in water for about 12 minutes. Drain the water out of the pot.
  2. Heat oil in a pan. Add the onions and fry until it becomes translucent.
  3. Add ginger-garlic paste and fry until the raw smell of ginger and garlic go away.
  4. Add chopped tomatoes and green chillis. Fry for some times.
  5. Add the potatoes and stir well.
  6. Add turmeric powder, chilli powder, sugar and salt. Mix well.
  7. Add charmagaz paste and mix well.
  8. Now add 1 cup of warm water. Adjust the salt and sugar according to your taste.
  9. Add kashmiri red chilli powder. Put a lid on it and allow to cook in low flame until the potatoes are done.
  10. Open the lid and sprinkle garam masala powder. Wait for 2 minutes and turn off the heat.
  11. Serve with paratha, luchi (puri) or roti (chapati).


  1. Soak the charmagaz (melan seeds) in warm water for at least 1 hour (it will be best to soak for 4 hours) before making the paste.
  2. Use the water (in which the charmagaz was soaked) for making the paste.

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