Bengali Aloo Kassa

Name: Bengali Aloo Kassa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g potato (medium, peeled and halved); 2 tbsp mustard oil; 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 2 pcs green chili (slit); 2 pcs bay leaf; 0.5 tsp cumin seeds; 1 inch cinnamon (small stick); 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 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; 1 cup water (hot); 2 tbsp coriander leaves (chopped)

RATING

4.5/5(98)

TASTE SCORE

8/10

Aloo kassa is a homestyle Bengali potato curry with a dark, clingy masala and gentle heat from mustard oil, ginger, and whole spices. It is simple, comforting, and especially good with luchi, porota, or plain rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

187 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prep the potatoes and aromatics.
1.Peel the potatoes and cut medium ones in half.
2.Chop the onion and tomato finely.
3.Grate the ginger and slit the green chilies.
fry · ~8 min
Brown the potatoes lightly.
Heat the mustard oil in a kadai until it just begins to smoke, then lower the heat. Add the potatoes and fry until light golden on a few sides, about 6 to 8 minutes. Remove and keep aside.
TIPSmoking the mustard oil briefly softens its raw sharpness without losing its Bengali character.
temper · ~1 min
Bloom the whole spices.
In the same oil, add bay leaf, cumin seeds, cinnamon, cardamom, and cloves. Let them sizzle for 20 to 30 seconds until fragrant.
saute · ~7 min
Cook the onion, ginger, and chilies.
1.Add the chopped onion and cook until soft and light brown, 5 to 6 minutes.
2.Add the grated ginger and slit green chilies.
3.Cook for 1 minute until the raw smell fades.
saute · ~7 min
Cook the masala.
1.Add the chopped tomato and cook until soft, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, salt, and sugar.
3.Cook the masala on low heat until it looks thick and glossy, 2 to 3 minutes.
TIPIf the masala sticks too fast, splash in 1 or 2 tablespoons of water and keep cooking until the oil begins to separate.
simmer · ~5 min
Kassa the potatoes in the masala.
Return the fried potatoes to the pan and mix well so every piece is coated in the dark masala. Cook on low heat for 4 to 5 minutes, stirring often, so the spices cling to the potatoes.
simmer · ~10 min
Add water and finish the curry.
Pour in the hot water and mix well. Cover and simmer for 8 to 10 minutes until the potatoes are tender and the gravy turns thick and clingy. Sprinkle in garam masala for the last minute.
garnish
Garnish with coriander leaves.
serve
Serve hot with luchi, porota, 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
Let the mustard oil reach a light smoking point first, then lower the heat so its sharp raw bite mellows properly.
2
Fry the potato halves until lightly golden on a few sides only; they should not cook through before the kassa stage.
3
Chop the onion and tomato quite fine so they break down into the dark, clingy masala this curry is known for.
4
Cook the masala until it looks glossy and the oil starts separating; that is the cue the kassa base is ready.
5
Use hot water, not cold, when finishing the curry so the potatoes keep simmering evenly and the gravy stays thick.
6
Stir often during the kassa stage so the spice paste coats every potato without catching on the bottom of the kadai.
7
This curry tastes even better after 30 minutes of rest, when the potatoes absorb the mustard oil and whole-spice flavour.