Loading...
A classic Bengali stir-fry where potatoes are cooked with panch phoron, a fragrant five-spice blend. This simple, rustic dish is ready in under 30 minutes and pairs wonderfully with rice and dal.
Prepare Ingredients
Temper the Spices (Phoron)
Sauté the Potatoes
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A classic Bengali stir-fry where potatoes are cooked with panch phoron, a fragrant five-spice blend. This simple, rustic dish is ready in under 30 minutes and pairs wonderfully with rice and dal.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 213.19 calories per serving with 3.55g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Cook the Chorchori
Finish and Serve
Incorporate other vegetables like cauliflower florets, green beans, or peas along with the potatoes. Add them during the sautéing step.
For a slight tang, add one finely chopped tomato after sautéing the potatoes and cook until it becomes soft before adding water.
Increase the number of green and dried red chilies, or add a pinch of red chili powder along with the turmeric for extra heat.
For a different flavor profile, add one thinly sliced onion and sauté until golden brown before adding the potatoes.
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling side dish.
The spices in panch phoron, particularly fennel and cumin seeds, are known to aid digestion, reduce bloating, and improve gut health.
Turmeric contains curcumin, a powerful anti-inflammatory compound. Mustard oil also possesses anti-inflammatory properties that can benefit overall health.
Panch Phoron is a Bengali five-spice blend containing equal parts of fenugreek seeds (methi), nigella seeds (kalonji), cumin seeds (jeera), black mustard seeds (rai), and fennel seeds (saunf). You can easily make it at home by mixing these five whole spices.
Yes, you can use any neutral vegetable oil like sunflower or canola oil. However, mustard oil provides the signature pungent and authentic flavor of Bengali cuisine.
Ensure your pan is sufficiently hot before adding the potatoes. Use a heavy-bottomed pan to prevent sticking. If they still stick, a small splash of water can help deglaze the pan. Don't stir too frequently in the beginning to allow a crust to form.
Aloo Chorchori is a moderately healthy dish. Potatoes provide complex carbohydrates and potassium. The spices offer various health benefits. It is a simple, home-style preparation, but portion control is key due to the carbohydrate content from potatoes.
One serving of Aloo Chorchori (approximately 1 cup or 138g) contains around 190-210 calories, primarily from the potatoes and mustard oil.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan over low heat, adding a splash of water if it seems too dry, or microwave until heated through.