Panta Bhaat, Aloo Bhorta and Kancha Lonka Murgi

Ingredients

• 500 g Potato (about 3 medium-sized, starchy potatoes like Russet are ideal)
• 1 medium Red Onion (finely chopped)
• 2 tbsp Mustard Oil (use a high-quality, pungent variety for authentic flavor)
• 2 whole Dried Red Chili (adjust to your spice preference)
• 2 whole Green Chili (finely chopped)
• 0.75 tsp Salt (adjust to taste)
• 2 tbsp Coriander Leaves (freshly chopped, for garnish)

Instructions

1. 1

   Boil and Peel the Potatoes

   • Wash the potatoes thoroughly and place them in a medium-sized pot.
   • Add enough water to cover the potatoes by at least an inch. Bring the water to a boil over high heat.
   • Reduce heat to medium and cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
   • Drain the hot water and allow the potatoes to cool just enough to handle. Peel off the skins while they are still warm.
2. 2

   Temper the Oil and Fry Chilies

   • While the potatoes are cooling, heat the mustard oil in a small pan or tadka pan over medium-high heat for about 1-2 minutes, until it is very hot and you see faint smoke. This step is crucial to mellow its raw pungency.
   • Carefully add the dried red chilies to the hot oil. Fry for 20-30 seconds, turning them, until they darken in color and become crisp. Do not let them burn.
   • Remove the pan from the heat. Using tongs, take the fried chilies out of the oil and set them aside on a plate to cool.
3. 3

   Mash and Combine Ingredients

   • In a large mixing bowl, add the warm, peeled potatoes. Mash them coarsely using a potato masher or a fork. A slightly lumpy texture is desirable.
   • To the mashed potatoes, add the finely chopped red onion, finely chopped green chilies, and salt.
   • Once the fried red chilies have cooled, crush them between your fingers directly over the bowl, letting the flakes fall into the potato mixture. Discard the stems.
   • Pour the hot mustard oil from the pan over all the ingredients in the bowl.
   • Using your hands (the traditional and most effective method) or a sturdy spoon, mix everything together thoroughly until all the ingredients are evenly incorporated.
4. 4

   Garnish and Serve

   • Add the freshly chopped coriander leaves and give it one final mix.
   • Taste and adjust salt if necessary.
   • Serve the Aloo Bhorta immediately while warm, alongside steamed rice and dal for a quintessential Bengali meal.

Ingredients

• 700 g chicken (bone-in, curry cut pieces)
• 12 pcs kancha lonka (adjust to your spice preference)
• 1 cup coriander leaves (fresh, tightly packed)
• 1.5 inch ginger (roughly chopped)
• 10 pcs garlic (cloves)
• 0.75 cup plain yogurt (whisked until smooth)
• 2 pcs onion (medium, thinly sliced)
• 4 tbsp mustard oil
• 1 pcs bay leaf
• 1 inch cinnamon stick
• 4 pcs green cardamoms
• 4 pcs cloves
• 1 tsp sugar
• 1.5 tsp salt
• 1 tsp garam masala powder
• 2 tbsp lime juice (freshly squeezed)
• 1 cup water (warm)

Instructions

1. 1

   In a blender, combine the green chilies, coriander leaves, ginger, and garlic. Blend to a smooth paste, adding a splash of water if needed. In a large bowl, mix the chicken pieces with the prepared green paste, whisked yogurt, and 1 teaspoon of salt. Cover and let the chicken marinate for at least 30 minutes.

2. 2

   Heat mustard oil in a heavy-bottomed pan or kadai over medium-high heat until it just begins to smoke. Reduce the heat to medium, add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until fragrant. Add the sliced onions and cook, stirring frequently, until they turn soft and golden brown, about 8-10 minutes.

3. 3

   Add the marinated chicken to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring, until it's lightly browned on all sides. Reduce the heat to low, cover the pan, and let the chicken cook in its own juices for 15-20 minutes. Stir occasionally until the chicken is tender and oil starts to separate from the masala.

4. 4

   Uncover the pan, add 1 cup of warm water, the sugar, and the remaining 0.5 teaspoon of salt. Mix everything well. Bring the curry to a simmer and cook for another 5-7 minutes, until the gravy thickens to your desired consistency. Turn off the heat. Stir in the garam masala powder and fresh lime juice. Let the curry rest for 5 minutes before serving hot with steamed rice or roti.