Aloo Bori
A simple Bengali-style dry curry where potatoes are cooked with crisp fried bori and light spices. The bori softens slightly in the pan while still keeping a lovely nutty bite, making this homely dish perfect with plain rice.
For 4 servings
- prep
Prep the potatoes and bori.
Peel and cube the potatoes into medium pieces. Keep the bori ready so they can go straight into the hot oil without delay.
- fry · ~2 min
Fry the bori lightly.
Heat 1 tbsp oil in a pan over medium heat and fry the bori until lightly golden and crisp. Remove them to a plate before they darken too much.
TIPKeep the heat medium; bori burn quickly and turn bitter if fried too dark. - saute · ~4 min
Start the potatoes with the spices.
1.Add the remaining 1 tbsp oil to the same pan.2.Add nigella seeds and let them sizzle for a few seconds.3.Add slit green chili and stir briefly.4.Add the potatoes, turmeric powder, red chili powder, and salt.5.Mix well and cook for 3 to 4 minutes so the potatoes are coated in the spices. - simmer · ~12 min
Cook the potatoes until tender.
Pour in the water, cover, and cook on low heat until the potatoes are just tender and most of the moisture has dried up.
- assemble · ~2 min
Add the fried bori and finish the dish.
Break the fried bori into halves if large, then add them to the pan. Toss gently for 1 to 2 minutes so they absorb the flavors while still keeping some texture.
- serve
Serve hot with plain rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Fry the bori only to light golden; deeper browning makes them bitter very quickly.
- 2Use medium potato cubes so they turn tender just as the water dries, without breaking apart.
- 3Let the nigella seeds sizzle only a few seconds; burnt kalonji can taste harsh in this mild dish.
- 4Add the fried bori at the very end to keep a mix of soft edges and a slight crunch inside.
- 5If the potatoes start catching before they soften, sprinkle in a little more water rather than extra oil.
- 6Serve immediately after tossing in the bori, because they keep their best texture in the first few minutes.
Adapt it for your goals.
Spicier
Add an extra slit green chili or a little more red chili powder if you want sharper heat with plain rice.
tomato free rusticTomato-free rustic
Keep it exactly dry and simple, but crush some of the potatoes lightly at the end for a softer, more homestyle texture.
pumpkin aloo boriPumpkin-aloo-bori
Replace part of the potato with pumpkin for a sweeter Bengali-style contrast to the nutty bori and nigella.
low oilLow-oil
Dry-roast or very lightly pan-fry the bori and use less oil overall; the dish stays simple but a bit lighter.
Why this is on our healthy list.
Lentil-Based Protein
Bori made from lentils adds plant protein and makes this potato dish more filling than a plain aloo stir-fry.
Comforting Yet Lightly Spiced
The recipe uses a small amount of oil and simple spices like turmeric, chili, and nigella rather than a heavy gravy.
Potato Energy and Satiety
Potatoes provide satisfying carbohydrates, making this a practical meal companion for rice without feeling overly rich.
Frequently asked questions
It is not ideal. Frying gives the bori a nutty taste and helps them stay intact when mixed with the potatoes.
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