Today’s recipe is a very common food in any Bengali household. This Kumro Aloo’r Chokka is a very common vegetarian curry that is often cooked in our house. In fact my Mom cooks this recipe on our weekly vegetarian day. This recipe is a no onion no garlic recipe. You can cook this vegetarian recipe with simple spices like cumin powder. Anyone can cook this recipe without much effort.
STEP BY STEP COOKING WITH PHOTOS
Take pumpkin and chop into cubes. In a similar way, cut potatoes and parwals. Wash them thoroughly and set aside. Now soak black chickpeas in water overnight. Next morning drain out the water and dry roast the chickpeas.
Now set the chickpeas aside. Put 2-3 tsp mustard oil in pan. Temper the oil with paanchforon (Indian five spice).
Add the vegetables in pan i.e potato cubes, parwal cubes, pumpkin cubes. Add salt and turmeric powder and cover with a lid.
Then add the roasted black chickpeas.
Add 1 tsp cumin powder,1/2 tsp turmeric powder and salt and sugar.
Mix everything and add water as much needed. Cook in low flame for few minutes. Ready to serve.
RECIPE CARD FOR ALOO KUMROR CHOKKA
Cuisine – Indian/ Bengali
Course – Main Course
Author – Tina
Prep time -15 minutes Cooking time -15 minutes Total time -30 minutes
1 tsp Paanchforon (Indian five spice)
200 GM Pumpkin
2 medium size Potatoes
1 cup Black chickpeas
1 tsp Turmeric powder
1 tsp Cumin powder
Salt and sugar to taste
HOW TO COOK BENGALI STYLE ALOO KUMROR CHOKKA
Chop pumpkin, potatoes and parwals. Wash them thoroughly and set aside.
Soak black chickpeas in water overnight. Drain out the water next morning and dry roast the chickpeas.
Put mustard oil in pan. Temper the oil with paanchforon.
Add all the veggies. Add salt and 1/2 tsp turmeric powder and cover with a lid.
Put the black chickpeas in pan. Add the spices- cumin powder, 1/2 tsp turmeric powder and salt and sugar in the pan.
Mix everything and add water as much needed. Cook for few minutes in low flame.
Transfer to a bowl and serve.