Kesa Piaj Tarkari
A simple onion-based curry from eastern India where sliced onions are cooked down with basic spices until soft, lightly sweet, and coated in a thin masala. It is humble, comforting, and especially good with roti or plain rice.
For 4 servings
- prep
Prepare the onions, potato, and chili.
Thinly slice the onion, cut the potato into small cubes, slit the green chili, and keep the chopped cilantro ready.
- temper · ~1 min
Heat the oil and splutter the nigella seeds.
Heat the mustard oil in a pan over medium heat until it smells sharp and is lightly smoking. Lower the heat, then add the nigella seeds and let them sizzle for a few seconds.
TIPLet the mustard oil heat properly first so its raw smell softens. - saute · ~4 min
Cook the potato and green chili.
Add the potato and green chili to the pan and cook for 3 to 4 minutes, stirring often, until the potato edges look slightly glossy.
- saute · ~10 min
Add the onions and spices.
1.Add the sliced onion and mix well with the oil and potato.2.Sprinkle in the turmeric powder, red chili powder, and salt.3.Cook over medium heat until the onions soften and reduce well, about 8 to 10 minutes.4.Stir often so the onions do not catch at the bottom.TIPDo not rush this step; the onions should turn soft and lightly golden, not deeply browned. - simmer · ~8 min
Add water and simmer the tarkari.
Pour in the water, stir, and bring the curry to a gentle simmer. Cover and cook for 6 to 8 minutes until the potato is tender and the onions melt into a light, thin gravy.
- garnish
Finish with cilantro.
- serve
Serve hot with roti or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Heat the mustard oil until just smoking, then lower the flame before adding kalonji so the raw pungency mellows.
- 2Slice the onions evenly and fairly thin so they collapse into the gravy instead of staying stringy.
- 3Keep the potato cubes small; they should turn tender in the short simmer without making the curry heavy.
- 4Stir the onions often once the spices go in, because the thin slices can catch quickly at the bottom.
- 5Aim for soft, lightly golden onions, not dark brown ones, to keep the tarkari delicate and slightly sweet.
- 6If the gravy reduces too much before the potatoes soften, add a splash of hot water rather than more oil.
- 7This tastes even better after a short rest, when the onion sweetness and mustard oil settle into the broth.
Adapt it for your goals.
No-potato
Skip the potato for a lighter, more onion-forward tarkari that pairs especially well with roti.
spicierSpicier
Add an extra slit green chili or a little more red chili powder for a sharper heat that suits plain rice.
garlic addedGarlic-added
Sauté a little chopped garlic after the kalonji for a deeper, more savory everyday version.
tomato touchTomato-touch
Add a small chopped tomato with the onions for a slightly tangy gravy and softer masala finish.
Why this is on our healthy list.
Onion-Rich Comfort Dish
Made mostly with onions, this curry brings plant compounds and natural sweetness without relying on heavy cream or rich gravies.
Lightly Oiled Home-Style Curry
The dish uses a modest amount of mustard oil for flavor, making it feel lighter than many fried or heavily tempered curries.
Vegetable-Based and Satisfying
Onion, potato, chili, and cilantro create a simple vegetable dish that is comforting, filling, and easy to pair with staple grains.
Frequently asked questions
Yes, but the flavor will be less traditional. Use a neutral oil if needed, though mustard oil gives the dish its signature Bengali sharpness.
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