Niramish Torkari
A wholesome and comforting Bengali mixed vegetable curry, seasoned with the unique aroma of panch phoron. This simple, one-pot dish is made without any onion or garlic, letting the natural flavors of the vegetables shine. It's a staple in Bengali households, perfect with hot rice or luchis.
For 4 servings
5 steps. 25 minutes total.
- 1
Step 1
- a.Sauté the Hardy Vegetables
- b.Heat 2 tablespoons of mustard oil in a kadai or heavy-bottomed pan over medium heat until it's slightly smoking.
- c.Carefully add the cubed potatoes and cauliflower florets. Sauté for 5-6 minutes until they develop light golden-brown spots.
- d.Remove the vegetables with a slotted spoon and set them aside.
- 2
Step 2
- a.Temper the Spices (Phoron)
- b.In the same pan, add the remaining 1 tablespoon of mustard oil.
- c.Once the oil is hot, add the panch phoron and the bay leaf. Allow the spices to crackle and become fragrant, which should take about 30 seconds.
- d.Add the slit green chilies and ginger paste. Sauté for another minute until the raw aroma of the ginger disappears.
- 3
Step 3
- a.Build the Masala Base
- b.Add the chopped tomatoes to the pan. Cook for 3-4 minutes, stirring occasionally, until they soften and turn mushy.
- c.Add the turmeric powder, cumin powder, coriander powder, and red chili powder. Mix well and cook for 1-2 minutes. If the spices begin to stick, add a splash of water.
- 4
Step 4
- a.Simmer the Curry
- b.Return the sautéed potatoes and cauliflower to the pan, along with the diced carrots and green peas.
- c.Gently toss everything together to coat the vegetables evenly with the masala.
- d.Pour in 1.5 cups of warm water. Add the salt and sugar, and stir well to combine.
- e.Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until all vegetables are tender but still retain their shape.
- 5
Step 5
- a.Finish and Garnish
- b.Once the vegetables are cooked through, turn off the heat.
- c.Sprinkle the garam masala powder and drizzle the ghee over the top.
- d.Garnish with freshly chopped coriander leaves. Give it a gentle stir, cover the pan, and let the curry rest for 5 minutes to allow the flavors to meld before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and do not skip the panch phoron.
- 2The small amount of sugar is crucial for balancing the flavors, a hallmark of Bengali cooking.
- 3Feel free to add other seasonal vegetables like sweet potato, pumpkin, or broad beans.
- 4Don't overcook the vegetables; they should be tender but still hold their shape.
- 5Sautéing the potatoes and cauliflower separately first gives them a better texture in the final dish.
- 6For a richer gravy, you can add a tablespoon of poppy seed paste (posto bata) along with the other powdered spices.
Adapt it for your goals.
Vegetable Addition
Incorporate other seasonal vegetables like pumpkin (kumro), sweet potato (ranga aloo), or pointed gourd (potol) for different flavors and textures. Adjust cooking time as needed.
With Lentil DumplingsWith Lentil Dumplings
Add pre-fried lentil dumplings (bori) towards the end of the cooking process. They will soak up the gravy and add a delightful crunch.
Creamier VersionCreamier Version
For a slightly richer and creamier curry, add 1/4 cup of coconut milk or cashew paste along with the water and simmer until the vegetables are cooked.
Why this is on our healthy list.
Rich in Fiber
Packed with various vegetables, this dish is an excellent source of dietary fiber, which aids digestion, promotes satiety, and supports overall gut health.
Plant-Based Goodness
A completely vegetarian and vegan (if ghee is skipped) dish, providing essential vitamins and minerals from a variety of plant sources without any cholesterol.
Antioxidant Powerhouse
Spices like turmeric and vegetables like tomatoes and carrots are rich in antioxidants, which help combat oxidative stress and reduce inflammation in the body.
Frequently asked questions
One serving of Niramish Torkari contains approximately 220-250 calories, making it a light yet filling main course. The exact count can vary based on the amount of oil and specific vegetables used.