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A simple yet flavorful Bengali potato curry made with panch phoron and mustard oil. This classic dish comes together quickly and is the perfect accompaniment for luchi, puri, or roti. A true taste of a Bengali breakfast.
Prepare all your ingredients. Peel the potatoes and dice them into uniform 1-inch cubes. Finely grate the ginger and slit the green chilies lengthwise.
Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat. Wait until it becomes very hot and you see faint smoke rising. This step is crucial to mellow the pungent flavor of the oil.
Reduce the heat to medium-low and add the bay leaf, broken dry red chilies, and panch phoron. Allow the spices to sizzle and become fragrant for about 30-45 seconds. Be careful not to burn them.
Add the grated ginger and slit green chilies to the pan. Sauté for about a minute until the raw aroma of the ginger disappears.
Add the diced potatoes to the pan. Mix well and sauté for 4-5 minutes, stirring occasionally, until the edges of the potatoes start to turn lightly golden.
Sprinkle in the turmeric powder, Kashmiri red chili powder (if using), and salt. Stir everything together to ensure the potatoes are evenly coated with the spices.
Pour in 1 cup of hot water and add the sugar. Stir well to combine. Bring the mixture to a rolling boil.
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A simple yet flavorful Bengali potato curry made with panch phoron and mustard oil. This classic dish comes together quickly and is the perfect accompaniment for luchi, puri, or roti. A true taste of a Bengali breakfast.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 203.8 calories per serving with 3.08g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or lunch or dinner or side.
Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for 10-12 minutes, or until the potatoes are completely cooked and fork-tender.
Uncover the pan. With the back of your spoon or spatula, gently mash a few potato cubes against the side of the pan. This traditional technique helps to naturally thicken the gravy to a semi-dry consistency. Mix well.
Garnish with freshly chopped coriander leaves. Serve hot with luchi, puri, or roti.
Add 1/2 cup of green peas (motor) along with the potatoes for a classic 'Aloo Motor Torkari'.
For a slight tang, add one finely chopped tomato after sautéing the ginger and cook until it turns soft before adding the potatoes.
Increase the number of green chilies or add a pinch of regular red chili powder along with the Kashmiri chili powder for more heat.
For a simpler flavor profile, you can make 'Aloo Chorchori' by replacing panch phoron with just kalonji (nigella seeds).
Potatoes are a rich source of complex carbohydrates, which provide sustained energy to the body.
The use of turmeric and ginger in the recipe contributes anti-inflammatory compounds like curcumin and gingerol, which can help reduce inflammation in the body.
Spices in the panch phoron blend, such as cumin and fennel seeds, are known to aid digestion, reduce gas, and prevent bloating.
One serving of Aloo Torkari (approximately 1 cup or 180g) contains around 190-220 calories, primarily from the potatoes and mustard oil.
Aloo Torkari can be part of a balanced diet. Potatoes provide carbohydrates for energy and potassium. The spices like turmeric and ginger have anti-inflammatory properties. However, it is a carb-dense dish, so portion control is advisable.
Panch Phoron is a Bengali five-spice blend containing equal parts of fenugreek seeds, nigella seeds, cumin seeds, black mustard seeds, and fennel seeds. You can easily make it at home by mixing these five whole spices.
Yes, you can use a neutral vegetable oil or sunflower oil. However, the distinct pungent and sharp flavor of authentic Aloo Torkari comes from mustard oil.
Store leftover Aloo Torkari in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly in a pan or microwave before serving.
It is traditionally served for breakfast or brunch with hot, fluffy luchis (deep-fried flatbreads). It also pairs wonderfully with puris, rotis, or parathas.