Bihari Arna, Anda Tarkari and Aloo Bhaja

Ingredients

• 8 pieces Eggs (large)
• 3 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 2 pieces Onion (medium, finely chopped)
• 1.5 tbsp Ginger Garlic Paste
• 2 pieces Green Chili (slit lengthwise)
• 1 cup Tomato Puree (from about 3 medium tomatoes)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (adjust for heat)
• 1.5 tsp Coriander Powder
• 1.25 tsp Salt (or to taste)
• 1.5 cup Water (hot)
• 0.75 tsp Garam Masala
• 1 tsp Kasuri Methi (dried fenugreek leaves)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Eggs

   • Place the eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
   • Once boiling, reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
   • Peel the eggs carefully. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy flavors.
   • Optional: Heat 1 tbsp of oil in the pan and shallow fry the peeled eggs for 2-3 minutes until they develop light golden-brown spots. Set aside.
2. 2

   Sauté the Masala Base

   • Heat the remaining 2 tbsp of oil in a kadai or heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onions and sauté for 8-10 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
   • Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
   • Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.

Ingredients

• 500 g Potatoes (About 3 medium, starchy potatoes like Russet or Idaho work best)
• 4 tbsp Mustard Oil (Essential for the authentic Bengali flavor)
• 0.5 tsp Nigella Seeds (Also known as Kalo Jeera)
• 2 pcs Green Chilies (Slit lengthwise, adjust to your spice preference)
• 0.5 tsp Turmeric Powder (For color and flavor)
• 1 tsp Salt (Adjust to taste)

Instructions

1. 1

   Prepare the Potatoes (10 minutes)

   • Peel the potatoes and slice them into very thin, uniform rounds (about 1-2mm thick). A mandoline slicer is highly recommended for consistency.
   • Place the sliced potatoes in a bowl of cold water for 5 minutes to remove excess starch. This is key to achieving crispiness.
   • Drain the potatoes completely and pat them thoroughly dry with a clean kitchen towel or paper towels. Ensure there is no moisture left.
2. 2

   Season the Potatoes (1 minute)

   • In a large, dry bowl, combine the potato slices, turmeric powder, and salt.
   • Gently toss with your hands to ensure every slice is evenly coated with the spices.
3. 3

   Fry the Aloo Bhaja (12-14 minutes)

   • Heat the mustard oil in a wide, heavy-bottomed pan or kadai over medium-high heat until it is fragrant and just begins to smoke lightly.
   • Reduce the heat to medium. Carefully add the nigella seeds and slit green chilies. Let them sizzle for about 15-20 seconds until aromatic.
   • Add the seasoned potato slices to the pan, spreading them into a single, even layer. Do not overcrowd the pan; fry in two batches if necessary.
   • Fry for 12-14 minutes, flipping the slices gently every 3-4 minutes. Allow them to develop a deep golden-brown color and become crisp.
   • Do not cover the pan at any stage, as the steam will make the potatoes soggy.
4. 4

   Serve Immediately

   • Once the potatoes are crispy and cooked through, use a slotted spoon to remove them from the pan, allowing excess oil to drain.
   • Serve hot as a side dish with steamed rice and dal for a classic Bengali meal.