Bengali Luchi, Shada Aloor Torkari and Mishti Doi

Ingredients

• 500 g Potatoes (About 4 medium-sized potatoes)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Nigella Seeds (Also known as Kalo Jeere)
• 1 pc Bay Leaf
• 2 pc Dry Red Chili (Broken in half)
• 3 pc Green Chili (Slit lengthwise)
• 1 tsp Ginger Paste
• 2 cup Water (Preferably hot to speed up cooking)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Balances the flavors)
• 1 tsp Ghee (For finishing aroma and flavor)
• 2 tbsp Coriander Leaves (Optional, for garnish)

Instructions

1. 1

   Prepare the Potatoes

   • Wash the potatoes thoroughly. Boil them in a pot of water until they are fork-tender, which should take about 15-20 minutes.
   • Once boiled, drain the water and let the potatoes cool slightly. Peel off the skins.
   • Gently break the potatoes into bite-sized, irregular chunks with your hands. Do not mash them completely; some texture is desirable.
2. 2

   Temper the Spices (Phodon)

   • Heat mustard oil in a kadai or deep pan over medium-high heat until it is lightly smoking. This step is crucial to remove the oil's pungency.
   • Lower the heat to medium. Add the bay leaf, dry red chilies, and nigella seeds. Sauté for about 30 seconds, or until the seeds begin to splutter and release their aroma.
   • Add the slit green chilies and ginger paste. Stir and cook for another 30-45 seconds until the raw smell of the ginger disappears.
3. 3

   Sauté Potatoes and Build Gravy

   • Add the crumbled potatoes to the pan. Gently toss them with the tempered spices for 2-3 minutes, ensuring they are well-coated.
   • Pour in 2 cups of hot water. Add salt and sugar, stirring gently to combine.

Ingredients

• 1 L Full Cream Milk (Must be full cream/whole milk for the best texture.)
• 1 cup Sugar (Divided into 3/4 cup for caramel and 1/4 cup for the milk.)
• 2 tbsp Plain Yogurt (Use thick, full-fat yogurt as a starter culture. Hung yogurt is ideal.)

Instructions

1. 1

   Reduce the Milk

   • Pour the full cream milk into a heavy-bottomed, wide pan. Bring it to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium-low and let it simmer. Stir occasionally, scraping the sides and bottom to prevent scorching.
   • Continue to simmer for 35-40 minutes, or until the milk has reduced to about half of its original volume (approx. 500 ml).
2. 2

   Caramelize Sugar and Combine

   • While the milk is reducing, place 3/4 cup of sugar in a separate heavy-bottomed saucepan over low heat.
   • Allow the sugar to melt without stirring. You can gently swirl the pan to ensure even melting. Cook for 5-7 minutes until it turns into a deep, amber-colored liquid caramel.
   • Very carefully, pour the hot caramel into the reduced milk. The mixture will hiss and bubble vigorously, so pour slowly and stand back. Stir continuously until the caramel is fully dissolved.
   • Add the remaining 1/4 cup of sugar to the milk and stir until it dissolves completely. Turn off the heat.
3. 3

   Cool the Milk and Prepare Culture

   • Allow the sweetened milk mixture to cool down until it is lukewarm. The ideal temperature is between 110-115°F (43-46°C). It should feel comfortably warm, not hot, to a clean finger.
   • In a small bowl, whisk the 2 tablespoons of plain yogurt until it is smooth and lump-free. This ensures it mixes evenly into the milk.
4. 4

   Inoculate and Set the Yogurt

   • Add the whisked yogurt culture to the lukewarm milk. Stir gently with a clean spoon for about 30 seconds to distribute the culture evenly.
   • Pour the mixture into traditional clay pots (matkas) or any ceramic or glass bowls.
   • Cover the pots with a lid or a piece of aluminum foil.
5. 5

   Ferment the Mishti Doi

   • Place the covered pots in a warm, dark, and draft-free place to set for 8 to 12 hours. An oven with the light on (but turned off) or a warm cupboard are good options.
   • Do not disturb or move the pots during this time. After 8 hours, check for doneness by gently tilting a pot; the yogurt should be firm and not jiggle like a liquid.
6. 6

   Chill and Serve

   • Once the Mishti Doi has set, transfer the pots to the refrigerator.
   • Chill for at least 4-6 hours, or preferably overnight. Chilling is crucial as it firms up the texture and deepens the flavor.
   • Serve the Mishti Doi chilled, directly from the pot.