bengaliEasyveganvegetariangluten freedairy free

Aloo Kasa

Name: Aloo Kasa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g potato (medium, boiled, peeled and cut into large cubes); 2 tbsp mustard oil; 1 pcs bay leaf; 1 pcs dried red chili; 0.5 tsp cumin seeds; 1 pcs onion (medium, finely chopped); 1 inch ginger (grated); 2 pcs tomato (small, finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 0.5 tsp sugar; 0.25 cup water (to loosen the masala); 2 tbsp coriander leaves (chopped)

RATING

4.5/5(105)

TASTE SCORE

8/10

Aloo Kasa is a Bengali-style dry potato curry where boiled potatoes are coated in a dark, spiced masala and cooked down until the flavors cling to every piece. It is simple, comforting, and especially good with luchi or paratha.

PREP

15m

COOK

25m

SERVES

1 KATORI

189 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Prepare the potatoes and masala ingredients.
1.Boil the potatoes until just tender, then peel and cut them into large cubes.
2.Finely chop the onion and tomatoes.
3.Grate the ginger and chop the coriander leaves.
TIPKeep the potato pieces a little large so they hold their shape while cooking down in the masala.
saute · ~2 min
Heat the mustard oil and start the tempering.
1.Heat mustard oil in a pan until it just reaches smoking point, then lower the heat slightly.
2.Add bay leaf, dried red chili, and cumin seeds.
3.Let the cumin crackle and the spices turn fragrant for 20 to 30 seconds.
saute · ~11 min
Cook the onion, ginger, and tomato.
1.Add the chopped onion and cook until light golden, about 5 to 6 minutes.
2.Add the grated ginger and cook for 30 seconds.
3.Add the chopped tomatoes and cook until soft and jammy, about 4 to 5 minutes.
TIPCook the tomatoes down well; that deep, reduced masala gives Aloo Kasa its characteristic color and clingy texture.
saute · ~2 min
Add the ground spices and cook the masala.
Add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar. Stir well and cook on low heat for 1 to 2 minutes, splashing in a little water if the masala starts sticking.
saute · ~4 min
Coat the potatoes in the masala.
Add the boiled potato cubes and mix gently so every piece is well coated. Cook for 3 to 4 minutes, turning carefully to avoid breaking the potatoes.
simmer · ~7 min
Cook until the masala turns dry and clings.
Add 1/4 cup water and garam masala, then cook uncovered on low heat until the moisture dries and the masala coats the potatoes in a thick layer. Stir once or twice as it finishes.
TIPDo not leave much gravy here; the dish should be moist but mostly dry, with the masala hugging the potatoes.
garnish
Garnish with coriander leaves.
serve
Serve hot with luchi, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Boil the potatoes only until just tender; overboiled cubes will crumble when you coat them in the masala.
2
Let the mustard oil reach a light smoking point first to mellow its raw sharpness before tempering.
3
Cook the onion to light golden, not dark brown, so the masala stays deep and balanced rather than bitter.
4
Mash one or two potato cubes into the pan near the end to help the masala cling to the rest.
5
Keep the final heat low and uncovered so the moisture evaporates slowly and the coating turns thick, not patchy.
6
This curry tastes even better after 20 to 30 minutes of resting, when the potatoes absorb the spiced oil and tomato base.
7
Reheat in a pan instead of the microwave if possible; it brings back the dry, kasa texture without making it steamy.