Trikon Paratha with Bengali Alur Jhol

Ingredients

• 500 g Potatoes (Peeled and cut into 1.5-inch cubes)
• 3 tbsp Mustard Oil (Heat until lightly smoking before use)
• 1 tsp Panch Phoron (Bengali five-spice blend)
• 1 leaf Bay Leaf
• 2 whole Dried Red Chilli (Broken in half)
• 1 tbsp Ginger (Freshly grated)
• 3 whole Green Chillies (Slit lengthwise)
• 200 g Tomatoes (About 2 medium, finely chopped)
• 0.5 tsp Turmeric Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1.25 tsp Salt (Adjust to taste)
• 3 cup Water (Preferably hot, to speed up cooking)
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Once it's slightly smoking, carefully add the potato cubes. Fry for 5-7 minutes, stirring occasionally, until they are light golden brown on all sides. Remove with a slotted spoon and set aside.

2. 2

   In the same oil, reduce the heat to medium. Add the bay leaf and dried red chilies. After a few seconds, add the panch phoron. Allow the seeds to crackle and become fragrant, which takes about 30-45 seconds. Be careful not to burn them.

3. 3

   Add the grated ginger and slit green chilies. Sauté for about a minute until the raw aroma of the ginger dissipates.

4. 4

   Add the finely chopped tomatoes to the pan. Cook for 4-5 minutes, stirring frequently, until they turn soft and mushy. Add the turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook the masala for another 2-3 minutes, until oil begins to separate from the mixture.

5. 5

   Return the fried potatoes to the pan and stir gently to coat them evenly with the masala. Cook for one minute.

6. 6

   Pour in 3 cups of hot water and stir everything together. Bring the curry to a rolling boil over high heat.

7. 7

   Once boiling, reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the potatoes are completely tender. You can check by piercing one with a fork.