Steamed Basmati Rice, Saaga Rai and Aloo Poda

Ingredients

• 500 g Spinach (roughly chopped and washed thoroughly)
• 2 tbsp Black Mustard Seeds
• 6 cloves Garlic Cloves
• 3 pcs Green Chilies (adjust to taste)
• 3 tbsp Mustard Oil (for authentic flavor)
• 1 tsp Panch Phoron (Odia five-spice blend)
• 1 medium Potato (peeled and cut into 1/2-inch cubes)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (or to taste)
• 0.33 cup Water (divided for grinding and cooking)
• 8 pcs Badi (optional, for garnish)

Instructions

1. 1

   Prepare the Mustard Paste

   • Soak the black mustard seeds in warm water for at least 15-20 minutes. This step is crucial to reduce bitterness and ensure a smooth paste.
   • Drain the water completely. Transfer the soaked seeds to a grinder jar.
   • Add the garlic cloves, green chilies, and 2-3 tablespoons of water to the jar.
   • Grind to a very smooth paste. Scrape down the sides as needed. Set aside.
2. 2

   Temper and Sauté Potatoes

   • Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is slightly smoky. This helps mellow its pungent flavor.
   • Reduce the heat to medium-low. Add the panch phoron and let the seeds crackle for about 30 seconds.
   • Add the cubed potatoes and sauté for 4-5 minutes until they are light golden brown on the edges.
3. 3

   Cook the Spinach

   • Add the chopped spinach to the pan in batches if necessary. Add the turmeric powder and salt.
   • Mix well and cook for 3-4 minutes, stirring occasionally, until the spinach wilts completely and releases its water.

Ingredients

• 500 g Potatoes (about 4 medium, boiled and peeled)
• 1 medium Onion (finely chopped)
• 4 cloves Garlic (minced)
• 1 inch piece Ginger (grated)
• 2 pcs Green Chili (finely chopped)
• 3 tbsp Mustard Oil (divided)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1 tsp Salt (adjust to taste)
• 2 tbsp Coriander Leaves (finely chopped)

Instructions

1. 1

   Prepare the Potatoes

   • In a large bowl, mash the warm, boiled, and peeled potatoes. Aim for a slightly coarse texture rather than a completely smooth paste.
2. 2

   Sauté the Aromatics

   • Heat 1 tablespoon of mustard oil in a small pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the chopped onion, minced garlic, grated ginger, and green chilies. Sauté for 4-5 minutes until the onions are soft and translucent.
3. 3

   Create the Potato Mixture

   • Transfer the sautéed aromatics into the bowl with the mashed potatoes.
   • Add the turmeric powder, red chili powder, coriander powder, garam masala, and salt.
   • Finally, add the chopped coriander leaves and mix everything thoroughly until well combined.
4. 4

   Shape and Roast the Potato Cake

   • Lightly grease your hands and shape the potato mixture into a single, thick, round cake, about 1 to 1.5 inches thick.