A classic Bengali comfort food, this simple mashed potato dish is flavored with pungent mustard oil, sharp onions, and fiery green chilies. It's the perfect accompaniment to steamed rice and dal, ready in under 20 minutes.
Prep5 min
Cook15 min
Servings4
Serving size: 1 serving
175cal
3gprotein
26gcarbs
7g
Ingredients
500 g Potato (About 4 medium, starchy potatoes like Jyoti or Russet)
1 tsp Salt (For boiling potatoes)
1 medium Red Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to your spice preference)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Cook the Potatoes
Wash the potatoes thoroughly. Place them in a pot, cover with water, and add 1 tsp of salt. Bring to a boil and cook for 15-20 minutes until they are fork-tender.
Alternatively, place the potatoes in a pressure cooker with 1 cup of water and cook for 3-4 whistles on medium heat. Let the pressure release naturally.
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Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
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About Aloo Bhate, Odia Dalma, Aloo Bhaja and Saga Bhaja
Protein-packed Dalma with crispy Aloo Bhaja and iron-boosting Saga Bhaja. A soul-satisfying homestyle meal!
This odia dish is perfect for lunch. With 762.6199999999999 calories and 24.5g of protein per serving, it's a nutritious choice for your meal plan.
fat
2
Peel and Mash
Once cooked, carefully drain the hot water. While the potatoes are still hot, peel off the skins. The skin should come off easily.
Transfer the hot, peeled potatoes to a large mixing bowl. Using a fork or a potato masher, mash them to a coarse, slightly chunky consistency. Avoid over-mashing or using a blender, which can make them gummy.
3
Mix the Flavorings
To the warm mashed potatoes, add the finely chopped red onion, green chilies, and salt to taste.
Drizzle the pungent mustard oil over the mixture. The heat from the potatoes will slightly temper the oil and release its sharp aroma.
Using your hands (the traditional way) or a spoon, gently mix everything together until just combined. Do not overmix.
4
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve immediately with hot steamed rice (gorom bhaat) and a simple dal like Masoor Dal for a classic Bengali comfort meal.
4
Serving size: 1 cup
283cal
11gprotein
40gcarbs
10gfat
Ingredients
1 cup Toor Dal (also known as arhar dal)
4 cup Water (for cooking)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Potato (peeled and cubed)
0.5 cup Raw Banana (peeled and cubed)
0.5 cup Brinjal (cubed)
1 medium Tomato (chopped)
1 inch Ginger (grated)
0.5 tsp Turmeric Powder
1.25 tsp Salt (or to taste)
2 tbsp Ghee
1 tsp Pancha Phutana (Odia five-spice blend)
2 pcs Dried Red Chilli (broken in half)
1 pcs Bay Leaf
0.25 tsp Hing (Asafoetida)
2 tbsp Fresh Coconut (grated)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Dal and Vegetables
Rinse the toor dal thoroughly under running water until the water runs clear.
Soak the dal in sufficient water for 30 minutes, then drain completely.
Wash and chop all the vegetables (pumpkin, potato, raw banana, brinjal) into 1-inch cubes.
2
Pressure Cook the Dalma
In a pressure cooker, combine the drained dal, all chopped vegetables, chopped tomato, grated ginger, turmeric powder, and salt.
Pour in 4 cups of fresh water and give it a good stir.
Secure the lid and pressure cook on medium heat for 3-4 whistles, or for about 15 minutes, until the dal is completely soft.
Allow the pressure to release naturally before opening the cooker.
3
Prepare Garnish and Tempering (Chhunka)
While the dal is cooking, place the grated coconut in a small, dry pan. Roast over low heat for 2-3 minutes until it's lightly golden and aromatic. Set aside.
In the same pan or a separate tadka pan, heat the ghee over medium heat.
Add the bay leaf and dried red chillies. Sauté for 30 seconds.
Add the pancha phutana and allow the seeds to crackle and splutter, which should take about 30-45 seconds.
Finally, add the hing, give it a quick stir for 5 seconds, and immediately turn off the heat to prevent it from burning.
4
Combine and Finish
Open the pressure cooker. Using the back of a ladle, gently mash some of the dal and vegetables against the side of the pot to create a creamy, cohesive texture.
Pour the hot tempering (chhunka) over the cooked dalma.
Add the roasted coconut and freshly chopped coriander leaves.
Stir everything together well. Place the cooker back on low heat and let the dalma simmer for 2-3 minutes to allow the flavors to meld beautifully.
Check for seasoning and add more salt if needed. Serve hot with steamed rice.
Sprinkle the turmeric powder and salt over the leaves.
Mix everything well to combine. Cover the pan and cook on a low-medium flame for 5-7 minutes. The leaves will release their own moisture, so no extra water is needed.
Uncover the pan, increase the heat to medium, and continue to cook for another 2-3 minutes, stirring frequently, until most of the moisture has evaporated.
4
Finish and Serve
Once the saga is cooked and the dish is dry, turn off the heat.
Lightly crush the fried badi with your hands and sprinkle them over the saga bhaja for a crunchy texture.
Give it a final mix and serve immediately while hot. It pairs perfectly with steamed rice and dal.
