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A simple, rustic Bengali stir-fry featuring tender onion scapes and hearty potatoes, seasoned with nigella seeds. This quick and comforting side dish comes together in under 30 minutes and pairs beautifully with dal and rice.
Prepare the vegetables. Thoroughly wash the onion scapes and potatoes. Chop the onion scapes into 1-inch long pieces. Peel the potatoes and cut them into uniform ½-inch cubes. Slit the green chilies lengthwise and set aside.
Temper the oil and sauté potatoes. Heat the mustard oil in a kadai or heavy-bottomed pan over medium-high heat until it is lightly smoking. This step is crucial to mellow the oil's pungency. Reduce the heat to medium, add the nigella seeds and slit green chilies. Allow them to splutter for about 30 seconds until fragrant.
Cook the potatoes. Add the potato cubes to the pan. Stir to coat them with the oil and spices. Sauté for 8-10 minutes, stirring occasionally, until the potatoes are light golden brown and about 70% cooked.
Add onion scapes and spices. Sprinkle the turmeric powder and salt over the potatoes and mix well. Add the chopped onion scapes to the pan and stir everything together to combine thoroughly.
Cover and cook until tender. Reduce the heat to low-medium, cover the pan with a lid, and cook for 7-8 minutes. Stir once or twice in between to prevent sticking. Cook until both the potatoes and onion scapes are fully tender. You can check by piercing a potato cube with a fork.
Finish and serve. Uncover the pan. If the dish seems too dry, you can sprinkle a tablespoon of water. If using, add the sugar and mix well. Increase the heat to medium and cook for another 1-2 minutes, stirring gently. Serve the Peyajkoli Aloo Bhaja hot with steamed rice and dal.
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A simple, rustic Bengali stir-fry featuring tender onion scapes and hearty potatoes, seasoned with nigella seeds. This quick and comforting side dish comes together in under 30 minutes and pairs beautifully with dal and rice.
This bengali recipe takes 30 minutes to prepare and yields 4 servings. At 198.64 calories per serving with 3.56g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Add small, deveined shrimp (chingri) along with the potatoes for a classic Bengali combination known as 'Chingri Peyajkoli'.
For a richer texture and nutty flavor, add 1-2 tablespoons of poppy seed paste (posto bata) in the last 5 minutes of cooking.
Incorporate other vegetables like green peas or thinly sliced carrots along with the potatoes for added color and nutrition.
Add ¼ teaspoon of red chili powder along with the turmeric for extra heat.
Onion scapes contain flavonoids and sulfur compounds, while turmeric provides curcumin. Both are powerful antioxidants that help protect the body against cellular damage.
This dish is a good source of Vitamin C from both potatoes and onion scapes, which is essential for immune function. Onion scapes also provide Vitamin K, important for bone health.
The nigella seeds (kalo jeera) used for tempering are traditionally known in Ayurvedic and Bengali medicine to aid digestion and relieve bloating.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to keep you active throughout the day.
Onion scapes, known as 'peyajkoli' in Bengali, are the long, green flower stalks of onion plants. They have a mild, sweet onion flavor and a tender-crisp texture, making them a popular seasonal vegetable in Bengali cuisine.
Yes, it is a relatively healthy side dish. It's made with fresh vegetables and minimal spices. Onion scapes are a good source of vitamins A and C, while potatoes provide potassium and energy. Using mustard oil in moderation offers beneficial monounsaturated fats.
One serving of Peyajkoli Aloo Bhaja (approximately 150g) contains around 195 calories. The majority of the calories come from the potatoes and the mustard oil used for cooking.
While mustard oil provides the authentic Bengali flavor, you can substitute it with any neutral vegetable oil like sunflower or canola oil. The taste will be slightly different but still delicious.
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat in a pan or microwave before serving.
Yes, you can make a simple 'Peyajkoli Bhaja' by omitting the potatoes. The cooking time will be much shorter, around 8-10 minutes in total. You can also substitute potatoes with paneer cubes or shrimp.