Kath Aloo Bhaji
A simple, comforting Bengali potato stir-fry, made without onion or garlic. Flavored with panch phoron and ginger, it's a classic pairing for luchis and a staple during Durga Puja festivities.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the Potatoes
- b.Heat mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it just begins to smoke. This mellows its pungent flavor.
- c.Carefully add the cubed potatoes. Sauté for 6-8 minutes, stirring occasionally, until the edges are light golden brown and slightly crisp.
- d.Using a slotted spoon, remove the potatoes from the pan and set them aside.
- 2
Step 2
- a.Temper the Spices (Tadka)
- b.In the same pan with the remaining oil, lower the heat to medium-low.
- c.Add the panch phoron, bay leaf, and broken dry red chilies.
- d.Let the spices sizzle and become fragrant for about 30-45 seconds. You'll hear the mustard and fenugreek seeds start to pop.
- 3
Step 3
- a.Build the Masala
- b.Add the grated ginger and slit green chilies. Sauté for 1 minute until the raw aroma of ginger disappears.
- c.Add the finely chopped tomatoes and cook for 4-5 minutes, until they break down and become soft and pulpy.
- d.Stir in the turmeric powder, Kashmiri red chili powder, cumin powder, and coriander powder. Cook for another minute, stirring continuously, until the oil begins to separate from the masala.
- 4
Step 4
- a.Combine and Simmer
- b.Return the sautéed potatoes to the pan. Add salt, sugar, and amchur powder (if using).
- c.Mix gently but thoroughly to coat the potatoes evenly with the masala.
- d.Pour in 1 cup of warm water and bring the mixture to a gentle boil.
- e.Reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes, or until the potatoes are fork-tender.
- f.The final consistency should be semi-dry, with the masala clinging to the potatoes.
- 5
Step 5
- a.Finish and Serve
- b.Turn off the heat. Stir in the ghee (if using) for a rich, aromatic finish.
- c.Garnish with freshly chopped coriander leaves.
- d.Let it rest for 5 minutes before serving hot with luchi, paratha, or as a side with dal and rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic Bengali taste, use mustard oil. Heating it until it's slightly smoking is crucial to mellow its pungent flavor.
- 2Sautéing the potatoes before adding them to the masala gives them a wonderful texture and prevents them from becoming mushy.
- 3Use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape better than starchy varieties.
- 4The small amount of sugar is a classic Bengali touch that balances the tanginess from the tomatoes and amchur; don't skip it.
- 5Adjust the number of green and dry red chilies to suit your preferred spice level.
Adapt it for your goals.
With Peas
Add 1/2 cup of fresh or frozen green peas (matar) along with the potatoes in the final simmering step for added sweetness and texture.
No Tomato VersionNo Tomato Version
For a more traditional 'niramish' (without onion, garlic, or tomato) version, omit the tomatoes. Increase the amchur powder to 1 teaspoon to compensate for the tang.
With CauliflowerWith Cauliflower
Add 1 cup of small cauliflower florets. Sauté them along with the potatoes in the first step until they have golden-brown spots.
Why this is on our healthy list.
Energy Boosting
Potatoes are a great source of complex carbohydrates, which provide sustained energy to the body, making this a fulfilling and satisfying dish.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger gives this dish anti-inflammatory benefits that can help reduce inflammation in the body.
Aids Digestion
Spices like cumin, fennel (in panch phoron), and ginger are well-known for their digestive properties, helping to stimulate digestive enzymes and improve gut health.
Rich in Antioxidants
Tomatoes are rich in lycopene, and the various spices used are packed with antioxidants, which help combat oxidative stress and protect cells from damage.
Frequently asked questions
Yes, it can be part of a healthy diet. It's made with whole food ingredients and beneficial spices like turmeric and ginger. Potatoes provide energy and potassium. To make it healthier, you can reduce the amount of oil used.