Mughlai Paratha, Bengali Aloor Torkari and Kachumber Salad

Ingredients

• 500 g Potatoes (Peeled and cut into 1-inch cubes)
• 2 tbsp Mustard Oil (Essential for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 pc Bay Leaf
• 2 pc Dried Red Chili (Broken in half)
• 1 tbsp Ginger Paste
• 3 pc Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 0.5 tsp Sugar (Balances the flavors)
• 2 cup Water (Hot water preferred for better results)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the Potatoes: Peel the potatoes and cut them into 1-inch cubes. Keep them submerged in a bowl of water to prevent them from browning until ready to use.

2. 2

   Temper the Spices (Phoron): Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's almost smoking. Reduce the heat to low, then add the panch phoron, bay leaf, and broken dried red chilies. Let them sizzle for 30-40 seconds until fragrant, being careful not to burn them.

3. 3

   Sauté Aromatics: Add the ginger paste and slit green chilies to the pan. Sauté for about a minute until the raw smell of the ginger disappears.

4. 4

   Cook the Potatoes: Drain the cubed potatoes and add them to the pan. Add the turmeric powder and salt. Stir well to coat the potatoes evenly with the spices. Sauté for 4-5 minutes, stirring occasionally.

5. 5

   Simmer the Curry: Pour in 2 cups of hot water and add the sugar. Stir everything together and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are fork-tender.

6. 6

   Thicken the Gravy: Uncover the pan. Using the back of your spoon, gently mash a few potato cubes against the side of the pan. This will release some starch and naturally thicken the soupy gravy slightly.

7. 7

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.