🇮🇳 Indian Vegetarian

Bengali Aloor Torkari

Name: Bengali Aloor Torkari
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 tbsp Ginger Garlic Paste; 1 tsp Garam Masala; to taste Salt; 2, finely chopped Onion; 3, chopped Tomato; 2-inch piece Ginger; 2, slit Green Chili; 2 tsp Coriander Powder; 1/2 tsp Turmeric Powder; 3 tbsp Vegetable Oil; 3 medium, cubed Potato; 1 tsp Red Chili Powder; 1 tsp Poppy Seeds

🇮🇳 Indian

Everyday Bengali potato torkari, humble and correct. Slow-built masala, soft centres and a gravy that clings to the spoon. Best with buttered rotis and a cold kachumber salad.

Prep 20 min Cook 32 min Serves 4 Medium

Ingredients

Ginger Garlic Paste1 tbsp
Garam Masala1 tsp
Saltto taste
Onion2, finely chopped
Tomato3, chopped
Ginger2-inch piece
Green Chili2, slit
Coriander Powder2 tsp
Turmeric Powder1/2 tsp
Vegetable Oil3 tbsp
Potato3 medium, cubed
Red Chili Powder1 tsp
Poppy Seeds1 tsp

Optional extras

Kasuri Methi1 tsp
Fresh Cilantro2 tbsp, chopped

Instructions

1
Fry the onions with a pinch of salt till deep golden; eight to ten minutes, and worth every one.
2
Add ginger garlic paste and green chili; stir till the raw smell disappears.
3
Tip in the tomato and the ground spices; bhunao until thick, glossy and the oil separates.
4
Stir in the potato and ginger, saute five minutes, then add hot water and cook covered until done.
5
Kill the heat and let it sit; finish with cilantro and a squeeze of lemon at the table.

Chef's tip

Don't crowd the pan; steam is the enemy of the browning that builds flavour.

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Video: Pepe Aloo'r Dalna|Raw Papaya traditional Indian Recipe|How to cook Pepe Aloor Dalna|Rama g's Kitchen · on YouTube