Bengali Alur Torkari

Name: Bengali Alur Torkari
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g potato (peeled and cut into medium chunks); 2 tbsp oil; 0.5 tsp kalonji; 2 pcs green chili (slit); 1 inch ginger (grated); 1 pinch turmeric powder; 1 pinch red chili powder; 0.5 tsp salt; 0.5 tsp sugar; 1 pcs tomato (small, chopped); 2 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(98)

TASTE SCORE

7/10

This light, gently spiced Bengali potato curry is thin, comforting, and perfect with luchi, roti, or khichuri. Soft potatoes simmer in a nigella-scented gravy with ginger, green chili, and a little sweetness.

PREP

10m

COOK

25m

SERVES

1 KATORI

171 cal

SERVINGS

METHOD · 6 STEPS

boil · ~12 min
Boil the potatoes until just tender.
Add the potato chunks to a pot with enough water to cover and cook until they are just tender but not falling apart. Drain well and lightly crush a few pieces with the back of a spoon.
TIPDo not overboil the potatoes or the curry will turn pasty instead of lightly textured.
temper · ~2 min
Make the nigella tempering.
1.Heat the oil in a pan over medium heat.
2.Add kalonji and let it sizzle for a few seconds.
3.Add the slit green chili and grated ginger.
4.Stir briefly until fragrant.
saute · ~4 min
Cook the tomato and spices.
1.Add the chopped tomato and cook until soft.
2.Add turmeric powder, red chili powder, salt, and sugar.
3.Mix well and cook until the tomato starts breaking down.
simmer · ~10 min
Simmer the potatoes in the gravy.
1.Add the boiled potatoes and mix gently so they get coated with the spices.
2.Pour in the water and bring to a gentle boil.
3.Simmer uncovered until the curry turns slightly cloudy and the flavors come together.
TIPLightly crushed potato pieces help thicken this thin Bengali-style gravy naturally.
garnish
Garnish with coriander leaves.
serve
Serve hot with luchi, roti, or khichuri.

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; they should hold sharp edges when stirred into the gravy.
2
Lightly crush a few boiled potato pieces before simmering so the broth turns naturally cloudy and lightly thickened.
3
Let the kalonji sizzle just a few seconds in hot oil; if it darkens too much, it can taste bitter.
4
Use slit green chilies instead of chopped if you want aroma and warmth without making the torkari too fiery.
5
Simmer the curry uncovered so it stays light and thin, the way Bengali alur torkari is usually served with luchi.
6
This tastes even better after a short rest, when the ginger, kalonji, and mild sweetness settle into the potatoes.
7
Reheat gently with a splash of water, since the potatoes keep absorbing liquid as the curry sits.