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A classic Bengali delight where tender potatoes are slow-cooked in a rich, spicy masala until the flavors meld perfectly. This semi-dry curry is a fantastic side for luchis or rice.
For 4 servings
Fry the Potatoes
Temper the Spices
Build the Masala Base
A classic Bengali delight where tender potatoes are slow-cooked in a rich, spicy masala until the flavors meld perfectly. This semi-dry curry is a fantastic side for luchis or rice.
This bengali recipe takes 50 minutes to prepare and yields 4 servings. At 311.55 calories per serving with 4.58g of protein, it's a moderately challenging recipe perfect for lunch or dinner or side.
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Slow-Roast the Spices (Koshano)
Combine and Slow Cook
Finish and Garnish
Add 1/2 cup of fresh or frozen green peas along with the potatoes in step 5 for a classic 'Aloo Motor Kassa'.
For a curry with more gravy, increase the hot water to 1.5-2 cups. Adjust salt and spices accordingly. This version is excellent with steamed rice.
Use 500g of par-boiled and peeled baby potatoes instead of cubed potatoes. Fry them whole until golden before adding to the masala.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying dish.
The use of spices like turmeric (containing curcumin) and ginger lends natural anti-inflammatory properties to the dish, which can help in reducing inflammation in the body.
Spices such as cumin, coriander, and ginger are known to stimulate digestive enzymes, promoting better digestion and gut health.
One serving of Bengali Aloo Kassa contains approximately 280-320 calories, depending on the amount of oil and ghee used. This estimate is for one of four servings from this recipe.
Bengali Aloo Kassa can be part of a balanced diet. Potatoes provide carbohydrates for energy, and spices like turmeric and ginger have anti-inflammatory benefits. However, it is moderately high in calories due to the oil and potatoes. To make it healthier, you can reduce the amount of oil used.
'Koshano' is the Bengali term for the slow-sautéing or roasting of spices and aromatics in oil over low to medium heat. This process is crucial as it cooks the raw spices, deepens the flavors, brings out the natural oils, and gives the curry its characteristic rich color and aroma.
Yes, you can use a neutral vegetable oil or sunflower oil. However, mustard oil provides a unique pungent flavor that is characteristic of authentic Bengali cuisine. If you skip it, the taste will be different but still delicious.
Leftover Aloo Kassa can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat thoroughly in a pan or microwave before serving.
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