Categories
Bengali dish Bengali pujo Potato recipe Veg recipes

ALOO POSTO RECIPE | BENGALI ALOO POSTO RECIPE | HOW TO COOK BENGALI STYLE ALOO POSTO

A traditional Bengali recipe , where potatoes are cooked in poppy seed paste. It is a lightly spiced curry.

This recipe is a perfect example of when just a few ingredients can yield the fantastic dish which people savour for years. A staple in Bengali household, this recipe has a separate fan base.

  • Cuisine – Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -10 minutes
  • Author Tina

INGREDIENTS

  • 1 Bowl Potato Cubes
  • 6 Spoon Poppy Seed
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • Dry Red Chilli

HOW TO COOK BENGALI STYLE ALOO POSTO

  1. Perboil the potatoes after cutting into cubes. Set aside.
  2. Dry Roast the poppy seed.( It gives nice aroma)
  3. Add water and grind it in a grinder.
  4. Pour mustard oil in pan.
  5. Put the potatoes for frying.
  6. As potatoes become golden, add the poppy seed Paste.
  7. Add salt to taste and pinch of turmeric powder.
  8. Saute them.
  9. Cook for few minutes.
  10. Add water ( pour water in the grinder bowl and put it in pan. Will use the remaining poppy seed Paste).
  11. Cook for few minutes till water gets dried.
  12. Pour dollops of mustard oil and finish cooking.
  13. Serve with Rice.
Categories
Bengali dish Potato recipe Veg recipes

KANCHKOLAR KOFTA CURRY RECIPE| BENGALI STYLE KOFTA CURRY WITH RAW BANANA

Kanchkola or Raw Banana is a rich source of vitamins, minerals and fiber, hence is very good for our health. From controlling blood sugar, to maintaining cholesterol it works as wonderful. In Bengali household, Raw Bananas are like must. From cooking curry with chunks of raw banana to preparation of fish stew raw banana is must. This delicious kofta curry is an age old classic recipe. This Bengali style Dumplings cooked with raw banana and potatoes , garam masala giving mind blowing flavour to the curry tops the chart of fish lover Bongs.

Since this is a no onion no garlic Recipe, it can be used for any Pujo feast.

It can be cooked easily as well as quickly. Also make sure to boil the Banana and potatoes with their skin on. Peel off the skin after boiling.

  • Cuisine – Bengali
  • Course – Main Course
  • Prep time -10 minutes
  • Cooking time -15 minutes
  • Author Tina

HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY

INGREDIENTS

  • 6-8 Pieces Raw Banana
  • 2 Medium size Potato
  • 1 tsp Black Salt
  • 1 tsp Black Pepper
  • 2 tsp Gram Flour
  • Mustard Oil
  • 1 Tomato
  • 1/2 inch Ginger Slice
  • 1 Green Chilli
  • 1 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • Salt and Sugar to taste

STEP BY STEP PROCEDURE WITH PHOTOS

Boil the raw bananas and potato and peel off the skin. Put them in a plate. Sprinkle 1 tsp Black Pepper Powder and black Salt. Mix everything. Knead them well.

Add 1-2 tsp Gram flour and knead again.

Make medium size Koftas from the raw banana dough.

Put mustard oil in pan. Put the Koftas in pan. Fry them golden brown.

Now temper the same oil with 1 dry red chilli and 1 tsp sugar.

Add Potato cubes ( Perboiled potato cubes).

Prepare paste of 1 tomato, 1/2 inch Ginger Slice and green chilli. Put the paste in pan.

Saute them.

Add 1 tsp Corinder Powder, salt to taste. Saute them.

As raw smell of the masala goes away, add water as much needed.

Sprinkle 1 tsp Turmeric powder. Wait till water starts boiling.

As water starts boiling, add the fried koftas.( Don’t keep the Koftas in gravy for too much time. It will dry up the gravy).

Sprinkle 1 tsp Garam Masala Powder and finish cooking.

It tastes awesome with hot rice.

Categories
Paneer recipe Potato recipe Veg recipes

ALOO PANEER MASALA RECIPE | HOW TO COOK ALOO PANEER CURRY

An easy to cook tasty curry cooked with potatoes and paneer. This is a tomato based curry. In this Indian curry recipe,potato cubes and paneer are cooked in a gravy of tomoto. The combination of potato and paneer makes the recipe unique. This recipe can be cooked in just 20 minutes

Rating: 5 out of 5.

My mother cooks this often at our home. In fact, most of our recipes are cooked with potatoes. Potato is one of the most used veggie in our house. My mother usually boils the potato before cooking any curry with them. Not only this process fastens the cooking, but it also drains out the starch thus making potatoes easy to cook.

HOW TO COOK ALOO PANEER MASALA CURRY (STEP BY STEP WITH PHOTOS)

Wash paneer cubes and potato cubes. Put mustard oil in pan. Fry the paneer cubes and set aside after frying.

Set the paneer cubes aside after frying, put the potatoes in frying in the same oil.

Make a paste of 1 tomato and ginger slice. Put the paste in pan.

Add 1/2 tsp turmeric powder and salt to taste and sugar.

Add 1 tsp Coriander powder.

Toss everything. Cook for few minutes till the raw smell of the masala goes away. Add water.

Add the fried paneer cubes and cook in low flame for few minutes.

Sprinkle 1 Tsp Garam Masala powder and finish cooking.

Pair this yummy paneer recipe with roti or rice of your choice and Enjoy!

Rating: 5 out of 5.

RECIPE CARD FOR ALOO PANEER MASALA CURRY

INGREDIENTS ( SERVINGS -4)
250 GM Paneer
2 Small Size Potato
1 Medium size Tomato
Ginger slice
1 Tsp Garam masala powder
1 /2 tsp Turmeric Powder
1 Tsp Coriander powder
Salt and sugar to taste
Mustard oil to cook
Put mustard oil in pan. Fry paneer cubes in the oil and set them aside after frying. Put potato cubes in the same oil.
Chop tomato and ginger slice and make a paste of the tomato and ginger slice. Put the paste in pan.
Add 1/2 tsp turmeric powder and salt and sugar.
Add 1 tsp Coriander powder.
Toss everything.
Cook till the raw smell of the masala goes away.
Add water as much needed.
Add fried paneer cubes and cook for few minutes in medium flame.
Add 1 Tsp Garam Masala powder and finish cooking.
Categories
Bengali dish Potato recipe Veg recipes

PAPAD KI SABZI | PAPAD CURRY RECIPE | HOW TO COOK PAPAD KI SABZI

This Papad ki Sabzi is one of the easiest curry to cook. This curry is primarily cooked with turmeric powder, coriander powder alongwith Papad. This curry is very simple and is ideal for any mid week meal.

Rating: 1 out of 5.

This popular healthy Rajasthani cuisine is cooked with various spices. Since this Rajasthani cuisine is mainly cooked in dry season, it has no vegetables. It is one of the easiest curry to cook.

My mother cooks this recipe often on Tuesday as it’s our veg day and we eat food cooked without onion and garlic. In Bengali household, this curry is called Papad er Dalna. In Bengali style Curry , tomatoes and mashed potatoes are used in cooking.

HOW TO COOK PAPAD CURRY (STEP BY STEP WITH PHOTOS)

Pick Papad of your choice. Fry them and set aside.

Take 1 tomato, 1 onion and 2-3 garlic cloves. Chop them into cubes. Put in a blender and make smooth paste.

Take 1 medium size Potato. Cut into wedges. Pour 2 spoon mustard oil in pan. Put the potato wedges. Fry them.

As the potatoes become golden, add the paste of tomato onion and garlic cloves.

Add 1 tsp Coriander powder, 1/2 tsp turmeric powder, salt to taste.

Cook till the raw smell of the masala goes away. Add water.

As water starts boiling, add the fried papad. Sprinkle 1 tsp Garam Masala powder and finish cooking.

Transfer to a plate and serve hot.

RECIPE CARD FOR PAPAD CURRY

Cuisine – Indian

Course – Main Course

Author Tina

Prep time -10 Mins Cooking time -10 minutes Total time -20 minutes

INGREDIENTS

Papad -200 GM

2-3 Garlic cloves

1 Potato ( medium size)

1 Tomato ( medium size)

1 Onion (medium size)

1/2 tsp Turmeric Powder

1 Tsp Coriander powder

1 Tsp Garam masala powder

Mustard oil

Salt to taste

SERVINGS -4

HOW TO COOK PAPAD CURRY

Put mustard oil in pan. Fry papad pieces and set aside.

Next take tomato, onion, garlic cloves in a plate. Cut them into pieces. Put in a blender and make smooth paste.

Cut Potato into wedges and fry them in oil.

As potatoes become golden, add the paste of tomato onion and garlic cloves.

Add 1 tsp coriander powder, 1/2 tsp turmeric powder and salt in the pan.

Cook till the raw smell of the masala goes away.

Add water.

As water starts boiling, add the fried papad. Sprinkle 1 Tsp Garam masala powder and finish cooking.

Transfer to a plate and serve.

Categories
Bengali dish Potato recipe Veg recipes

KUMRO ALOO’R CHOKKA | HOW TO COOK BENGALI STYLE ALOO PUMPKIN KI SABZI | POTATO PUMPKIN CURRY RECIPE

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.

Rating: 1 out of 5.

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

INGREDIENTS

1 tsp Paanchforon (Indian five spice)

200 GM Pumpkin

2 medium size Potatoes

2-3 Parwals

1 cup Black chickpeas

1 tsp Turmeric powder

1 tsp Cumin powder

Salt and sugar to taste

Mustard oil

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.

Categories
Bengali dish Breakfast ideas Potato recipe

POTATO CURRY RECIPE| COOK ONE POT DRY POTATO CURRY IN 10 MINS

Potatoes are one of the versatile ingredient in our kitchen. It appears in each and every curry cooked in our kitchen, it enriches the taste of our Macher jhol to the jhal jhal dimer kosha potato is used in cooking all this yummy recipes. Sometimes we simply fry potato wedges which we call aloo bhaja to accompany the rice dal combo. See potato is everywhere.

Now this simple one pot curry cooked with potatoes and few spices is a very popular Breakfast recipe. From roti to luchi to paratha it goes awesome with everyone and never disappoints. This cooking is that easy that even a novice cook can prepare this.

TIPS

Always cut and boil Potatoes before cooking. It saves time also drains out the starch thus making it healthy for diabetic patient.

You can use masala powder ( prepared previously) or can prepare masala powder by roasting and crushing masalas that instant.

STEP BY STEP RECIPE WITH PHOTOS

Peel off potatoes and boil them in water. Cut into cubes before boiling.

Now put mustard oil in pan. Mustard oil gives pungent smell in the curry. Temper the oil with paanchforon (Indian five spice mix)

Now put the potato cubes and chopped tomato.

Then add salt, sugar, turmeric powder and coriander powder. Mix everything.

Cover with a lid and cook for few minutes in medium flame.

Transfer to a bowl and serve.

RECIPE CARD FOR 10 MINS POTATO CURRY

Cuisine – Indian

Course – Breakfast

Prep time -15 min Cooking time -10 minutes Total time -25 minutes

Serving -4

Author – Tina

INGREDIENTS

Potatoes – 5-6 (medium size)

Mustard oil -5-6 spoon

Paanchforon / Indian five spice -1 tsp

Turmeric powder -1/2 tsp

Tomato -1

Dry red chilli -1(optional)

Coriander powder -1 tsp

Salt and sugar to taste

HOW TO COOK DRY POTATO CURRY IN 10 MINS

Peel off the skin of potatoes and boil them. Cut them into cubes before boiling.

Put mustard oil in kadai. Temper the oil with paanchforon/ Indian five spice.

Now add potatoes. Chop the tomato and put it in the kadai.

Add salt and sugar, turmeric powder and coriander powder. Cover with a lid and cook for few minutes in medium flame.

Serve hot.

Categories
Potato recipe SNACK IDEAS

ALOO TIKKI CHAAT RECIPE| Cook Chaat at home

Here’s presenting Kolkata style tikki chaat recipe. It is easy to cook Chaat. Even a novice cook can cook this recipe easily.

Aloo tikki chaat- a super delicious chatpata dish. I have used only pinch of oil, thus making it healthy.

Fried potato balls topped with sweet and tangy tamarind chutney is popular all over India.

This simple appetising snack that mainly originated in North India is now hugely popular all over India. I personally had this for the first time when I visited Varanasi in my school vacation. During our sight seeing trip, we skipped lunch but were hungry like rats rattling inside tummy. There we spotted a vendor selling something hot across street. On reaching closer we spotted potato balls all sizzling hot on a oven. Little me loved those balls topped with green and red chutney . Trust me the flavour is still tickling my tastebud.

This is the first time I tried this recipe at home. The preparation varies from kitchen to kitchen. This version is one that I indulged a while ago in our local chaat vendor. You can make it onion free. Also I haven’t used any filling just to make it simple. If you wish you can make filling of your choice like cholar dal or even paneer.

I keep chutney ready at home in case I am in mood for chaat eating. Will share the recipe of chutney soon.

Let’s start making this.

TIPS

Better to use freshly boiled potatoes than frozen one. That makes the taste better.

I have used besan for binding. You can use rice flour or bread crumbs or even oats powder.

STEP BY STEP RECIPE WITH PHOTOS

Peel off potatoes and boil them. Chop them into pieces.

Now put the spices – 1 tsp cumin powder and 1 tsp Salt and 1/4 tsp turmeric powder.Then mash everything together.

Potatoes with spices.

Add 6-8 spoon besan and start kneading again.

Make small balls or tikkis.

Time to drizzle oil in pan. Place the tikkis and fry them.

Prepare the curd. Take the curd in a bowl. Whisk it with 1 tsp of salt and sugar(tastewise). It’s ready for topping. Take the tikkis on a plate. Top it with curd and chutney. Sprinkle sev and it’s ready.

STEP BY STEP PREPARATION WITH VIDEO.

RECIPE CARD FOR ALOO TIKKI CHAAT

Cuisine – Indian

Course – Snack

Yield -10 pieces

Prep time -10 minutes Cook time – 15 minutes Total time -25 minutes

AUTHOR – TINA

INGREDIENTS

Potatoes -6-8

Turmeric powder -1/4 tsp

Cumin powder -1/2 tsp

Salt -1/2 tsp

6-8 spoon Besan

Sev

HOW TO MAKE TIKKIS.

Take the potatoes. Peel off the skin and boil them.

Then take potatoes on a plate. Put the spices. Mix everything.

Then add the besan and mix well.

Make tikkis.

Drizzle oil in pan and fry the tikkis.

Put tikkis on a plate. Add spoon of curd on top. Then add Tamarind chutney. Sprinkle sev and serve.

Categories
Potato recipe

IRISH BOMBAY POTATOES| How to Cook Spicy Potato Curry in 10 MINS

Today I was looking up for some good curry with potatoes on net. While scrolling through the net I came across this recipe. Thank you @hurrythefood.com for sharing such an amazing recipe. I have cooked it in my own way.

Potatoes are my weakness. I can finish one bowl of rice with just spoonful of mashed potato. You can understand my love for Potato. I always search in the internet about new Potato recipe. So this one when grabbed my attention, I planned to cook it. As we are in lockdown now, it’s tough to arrange all the ingredients. Thankfully I had most of the ingredients at my home.

INGREDIENTS

Potatoes For the red curry paste Tomato (for making puree) Ginger slice. Cumin seeds -1/2 tsp. Coriander seeds – 1/4 tsp. Turmeric powder pinch. Salt to taste. Curry powder -1 tsp (Cookme curry powder)

HOW TO COOK IRISH BOMBAY POTATOES (STEP BY STEP WITH PHOTOS)

Cut potatoes into cubes.

Cut tomatoes and grind it into fine paste.

Now take all the spices. Make a smooth paste of them. Red curry paste is ready.

Put pan in gas. Put the potatoes. Stir fry.

Then add the tomato puree in pan. Add the red curry paste.

Mix everything and cook for few minutes.

Sprinkle salt and sauté for few more minutes. Transfer to a bowl and serve.

HOW TO COOK IRISH BOMBAY POTATOES

🔗COURSE – MAIN COURSE. 🍛 SERVINGS -4. 👩‍🍳CHEF – TINA

Ingredients. Potatoes -4/6. Tomato -1. Ginger slice. Cumin seeds -1/2 tsp. Coriander seeds -1/4 tsp. Turmeric powder pinch. Salt to taste

COOKING STEPS

Cut potatoes into cubes. Grind tomato into fine puree. Take all the spices and grind it into fine paste. Drizzle oil in pan and put potato cubes. Stir fry them. Add the tomato puree. Then add the red curry paste. Mix everything and cook for few minutes. Cover with a lid. Add salt to taste. Cook for few minutes more. Transfer to a bowl and serve.

Categories
Potato recipe

POTATO BOATS|Potato Recipe

Potatoes are staple food in many parts of the World. It is an integral part of much of the world’s food supply. The importance of potato as a food source and culinary ingredient varies by region.

This recipe of potato can be used as starter or with dal rice combo. You can even enjoy it as snack.

Ingredients

Potatoes

Prawns

Tomato

Onion

Garlic cloves

Cumin powder pinch

Salt to taste

Turmeric powder pinch

Oil

Now the important information. Number of onion and garlic cloves and tomato varies with number of potatoes you are using. Since I have used 5 potatoes, I have used 1 onion, 1 tomato and 4 garlic cloves and 6-8 prawns.

Cooking steps

First step is peeling potatoes and boiling them. I started my cooking with this step.

Chop off tomato onion and garlic cloves. Put them in a grinder. Wash prawns thoroughly. Better to use hot water. Then cut them into halves and put in grinder.

Blend into a smooth paste.

Scoop out of the potatoes after boiling. Now take a pan. Put oil in the pan. Put the paste along with the scooped potatoes. Toss them.

Put salt, turmeric powder and cumin powder. Saute everything.

Set it aside for cooling. Fill the potatoes with it.

Put oil in pan and fry the potatoes.

Set them aside after frying.

Potato Boats are ready!!

TOMATO GARLIC SAUCE

Ingredients

Tomato -1/2

Onion-1/3 (chopped)

Garlic cloves -1/2 chopped

How to cook the sauce

Take a grinder and put everything.

Blend it for once. Now take a pan and put the mixture in the pan. Saute them. Add salt and pepper powder and turmeric powder. Cook in low flame for few minutes. And it’s ready.

Serve with hot potato boats.

POTATO BOATS WITH TOMATO GARLIC SAUCE

♟️COURSE – Main course/Starter/Snacks. ♟️ CUISINE- Indian

⏳Prep time -10 minutes. ⏳ Cooking time – 20 minutes. ⏲️ Total time – 30 minutes

🍽️ Servings -4. 👩‍🍳 Author-Tina

INGREDIENTS

Potatoes-5. For stuffing Onion -1. Tomato -2. Garlic cloves -2. Turmeric powder pinch. Prawns -6-8. Cumin powder pinch. Salt to taste. Oil. Tomato Garlic sauce. Tomato -1/2. Onion -1/3. Garlic cloves -1. Salt to taste and turmeric powder pinch

Cooking steps

Peel off potatoes and boil them . Scoop it out and set aside. Now make a paste of tomato onion garlic cloves and prawns. Put oil in pan and put the paste. Add salt, turmeric powder and cumin powder. Saute them for a while. Set it aside and let it cool. Now add the stuffing in the potatoes. Put oil in pan. Add the potatoes(stuffed). Fry them and set aside. HOW TO MAKE THE SAUCE. Chop tomato onion and garlic cloves. Make a paste. Saute in oil with salt and pepper powder. Ready!!

Serve

Categories
Breakfast Potato recipe Roti, Paratha

ALOO PARATHA. How to make aloo paratha

One of the most popular paratha from Punjab holds now a very special place in many Bengali’s hearts. Paratha or Indian style flat bread is a very common Indian style breakfast. There are various types of paratha. It can be stuffed or plain. There is no dearth of vegetable for making a paratha. Here I have shared the recipe of ALOO PARATHA.

CUISINE – Indian COURSE – Breakfast

Preparation time -10 mins Cooking time -20 mins Total time -30 mins

INGREDIENTS.

STUFFING A) Potatoes -4 B) Black pepper powder -1 tsp. C) Garam masala powder-1tsp D) Salt to taste. E)Carom seeds -1/2 tsp. F) Oil. FOR THE CHUTNEY G) Tomato -1 H) Green Chilli FOR THE PARATHA A) Maida – 3 cups. B) Water as much needed

STEP BY STEP RECIPE WITH PHOTOS

Take maida in a plate and add water as much needed. Knead dough and set aside.

Peel off potatoes and boil them. Cut the potatoes into pieces.

Now add the spices and mix everything.

Take the dough and make small balls out of it.

Add 1 spoonful of the potato stuffing in the ball and fold it.

Now fold it into a ball again. Make sure stuffing doesn’t come out. Now place the ball on board and roll it.

7) The pressure should be applied evenly. As the paratha gets rolled out , put it on the pan.

8) Brush oil in pan and then fry the paratha. Fry it in low flame.

Now prepare the chutney. Blend tomato and chilled together. Saute it in low flame for a while on pan. Chutney is ready. Now Serve the paratha with chutney.

You can even enjoy it with curd.

RECIPE CARD FOR ALOO PARATHA

Cuisine – Indian

Course – Main Course

Author 👩‍🍳- Tina

Prep time -10 minutes Cooking time -10 minutes Total time -20 minutes

INGREDIENTS

Potato -4

Black Pepper powder -1 tsp

Garam masala powder -1 tsp

Carom seeds -1/2 tsp

Salt to taste

Oil to cook

Flour -3 cups

Water as much needed

Tomato -2

Green chillies -2

YIELDS -8 PARATHAS

HOW TO COOK ALOO PARATHA

Take flour in a plate. Add water as much needed. Knead dough and set aside.

Peel off the skin of potatoes and boil them. Cut into pieces.

Add spices and mix everything.

Now take the dough and make small balls. Put 1 tsp of stuffing in the ball.

Roll parathas. Make sure stuffing doesn’t come out.

Put oil in pan. Fry parathas.

Serve with curd or chutney.