Panta Bhat, Aloo Seddho and Kancha Lonka Murgi

Ingredients

• 500 g Potato (About 3 medium-sized, use a starchy variety like Jyoti or Russet)
• 1 medium Red Onion (Finely chopped)
• 2 pcs Green Chili (Finely chopped, adjust to taste)
• 2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
• 0.75 tsp Salt (Adjust to taste)
• 2 tbsp Coriander Leaves (Freshly chopped)

Instructions

1. 1

   Boil and Peel Potatoes

   • Wash the potatoes thoroughly. Place them in a pot and add enough water to cover them completely.
   • Bring the water to a boil and cook for 15-20 minutes, or until a fork can be easily inserted into the center. Alternatively, pressure cook for 2-3 whistles.
   • Drain the hot water and let the potatoes cool just enough to handle. Peel the skin off while they are still warm.
2. 2

   Prepare Aromatics

   • While the potatoes are boiling, finely chop the red onion, green chilies, and fresh coriander leaves. Keep them ready in a mixing bowl.
3. 3

   Mash and Combine

   • Add the warm, peeled potatoes to the mixing bowl with the chopped aromatics.
   • Using a fork, a masher, or your hands, mash the potatoes coarsely. A slightly lumpy, rustic texture is desirable.
   • Add the salt and pungent mustard oil to the bowl.
4. 4

   Mix and Serve

   • Mix everything together thoroughly, preferably with clean hands, to ensure the oil and seasonings are evenly distributed.
   • Garnish with the remaining chopped coriander leaves.
   • Serve immediately while warm with steamed rice (bhaat) and dal for a classic Bengali comfort 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.