Mughlai Paratha, Bengali Alur Torkari and Kachumber Salad

Ingredients

• 500 g Potato (peeled and cut into 1-inch cubes)
• 2 medium Tomato (finely chopped)
• 3 tbsp Mustard Oil (for authentic flavor)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 pc Bay Leaf
• 2 pc Dried Red Chili (broken in half)
• 0.25 tsp Hing
• 1 inch Ginger (finely grated)
• 2 pc Green Chili (slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 0.5 tsp Kashmiri Red Chili Powder (for color, adjust to taste)
• 1 tsp Salt (or to taste)
• 0.5 tsp Sugar (balances the flavors)
• 1.5 cup Water (warm)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Begin by preparing your ingredients. Peel and dice the potatoes into 1-inch cubes. Finely chop the tomatoes, grate the ginger, and slit the green chilies lengthwise.

2. 2

   Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it's very hot and just begins to smoke. This step is crucial to remove the oil's raw pungency. Reduce the heat to low.

3. 3

   Add the bay leaf, dried red chilies, and panch phoron to the hot oil. Let them splutter for about 30 seconds until fragrant. Be careful not to burn them. Immediately add the hing and give it a quick stir.

4. 4

   Add the grated ginger and slit green chilies. Sauté for about a minute until the raw smell of ginger disappears. Then, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.

5. 5

   Stir in the spice powders: turmeric, cumin, coriander, and Kashmiri red chili powder, along with the salt. Mix well and cook the masala for another 1-2 minutes until the oil begins to separate from the mixture.

6. 6

   Add the cubed potatoes to the pan and stir for 2-3 minutes, ensuring they are well-coated with the masala. Pour in 1.5 cups of warm water and add the sugar. Stir everything to combine.

7. 7

   Bring the curry to a boil, then reduce the heat to low-medium. Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are completely cooked and fork-tender.

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.