Shada Aloor Torkari
A light Bengali potato curry made without heavy spices, Shada Aloor Torkari is soft, soothing, and full of simple home-style flavor. It pairs especially well with luchi, porota, or plain rice.
For 4 servings
- prep · ~10 min
Prep the potatoes and aromatics.
1.Peel the potato and cut into medium chunks.2.Grate the ginger.3.Slit the green chili and chop the coriander leaves. - saute · ~1 min
Heat the oil and bloom the whole spices.
1.Heat oil in a pan over medium heat.2.Add the bay leaf, cumin seeds, and dried red chili.3.Cook for 20 to 30 seconds until fragrant.TIPKeep the heat medium so the cumin and chili flavor the oil without burning. - saute · ~1 min
Cook the ginger briefly.
Add the grated ginger and stir for about 30 seconds, just until the raw smell fades.
- boil · ~5 min
Add the potatoes and make the curry.
1.Add the potato, green chili, turmeric powder, and salt.2.Pour in the water and mix well.3.Bring the curry to a boil over medium-high heat. - simmer · ~15 min
Simmer until the potatoes turn soft.
Lower the heat, cover loosely, and simmer for 12 to 15 minutes until the potato is tender and the broth looks light and slightly cloudy.
TIPPress a few potato pieces gently against the pan to thicken the broth naturally. - garnish · ~1 min
Finish with coriander leaves.
Stir in the chopped coriander leaves and cook for 30 seconds more.
- serve
Serve hot.
Serve Shada Aloor Torkari hot with luchi, porota, or plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut the potatoes into even medium chunks so they soften at the same time without falling apart.
- 2Let the cumin seeds crackle in the oil before adding ginger; this gives the broth its signature gentle Bengali aroma.
- 3Do not brown the ginger deeply—just cook until the raw smell fades so the curry stays light in color and taste.
- 4For the classic slightly cloudy jhol, mash 2 or 3 potato pieces into the simmering broth near the end.
- 5Keep the pan loosely covered while simmering so the curry reduces a little but still stays brothy enough for luchi or rice.
- 6If making ahead, add the coriander leaves just before serving to keep their fresh flavor bright.
- 7This torkari thickens as it sits, so loosen leftovers with a splash of hot water while reheating.
Adapt it for your goals.
No-chili
Skip the green chili and dried red chili for a milder, soothing version that keeps the potato and ginger flavors front and center.
thin jholThin-jhol
Add a little extra water and avoid mashing the potatoes if you want a lighter, soupier curry for rice.
thicker luchi styleThicker-luchi-style
Simmer uncovered a bit longer and mash a few more potato pieces for a thicker torkari that clings well to luchi or porota.
mustard oilMustard-oil
Use mustard oil instead of neutral oil for a sharper, more traditional Bengali aroma; heat it well first to mellow the pungency.
Why this is on our healthy list.
Light and Gentle Curry
With minimal oil and no heavy masala base, this potato curry is relatively light while still feeling comforting and satisfying.
Plant-Based Comfort Food
Made entirely from vegetables, spices, and herbs, this dish fits well into a simple vegetarian meal.
Digestive Aromatics
Ginger and cumin add warmth and aroma while contributing the kind of gentle spicing often used in home-style Bengali cooking.
Frequently asked questions
Yes. This version is traditionally simple and does not need onion or garlic; the flavor comes from cumin, ginger, chili, and bay leaf.
-curry.webp)
.webp)