Luchi with Alur Torkari goes hand in hand. This heavenly combination holds a special position in our heart. Any celebration is incomplete without a happy bowl of Alur Torkari served right with Phulko Luchi.
This delicious recipe is very easy to cook. Now the name Sada Alur Torkari comes from the colour of the curry. Since there is no turmeric powder, neither any red chilli powder, this curry looks bit white in colour.
HOW TO COOK BENGALI STYLE ALUR TORKARI ( BENGALI STYLE POTATO STEW)
5 Medium Size Potato
Salt and sugar to taste
Mustard Oil to Cook
1 Tsp Nigella Seeds
1 Tsp Indian Five Spice
2 Dry Red Chilli
Cut the potatoes into cubes. Boil them before cooking. Not only it fastens the cooking, but also boils the potatoes evenly.
STEP BY STEP PREPARATION
Pour mustard oil in pan.
Temper the oil with 1 tsp Nigella Seeds, 1 Tsp Indian five spice and 2 dry red Chilli.
Put the perboiled potato cubes. Start frying.
Add salt and sugar to taste
Chop the tomato into cubes. Put it in pan.
Add water as much needed.
Lower the flame, cook till water absorbs the flavour of the masala.
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
HOW TO COOK BENGALI STYLE KANCHKOLAR KOFTA CURRY
6-8 Pieces Raw Banana
2 Medium size Potato
1 tsp Black Salt
1 tsp Black Pepper
2 tsp Gram Flour
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.
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.
I am a huge fan of Ranveer Brar. I learnt this recipe from “Ghar sa yummy” that air on Living Foodz. I personally love CHOLE and this recipe will surely tickle your taste bud. As I saw the recipe, I couldn’t refrain myself from cooking this recipe. This delicious recipe requires long cooking process. Here the key step in cooking is softening of the chole. Make sure to soften the chole before cooking.
After learning the recipe, I tried to cook it in my own way.
🔗 COURSE – Main Course.
⏳ Preparation time -8-10 hours. ⏳ Cooking time -25-30 minutes
🍛 Servings -4. 👩🍳 Author – Tina
Kabuli Chana/ Chickpeas -200 GM. Cinnamon sticks -2. Cloves -2. Bay leaf -1. Turmeric powder pinch. Coriander powder -1 tsp. Cumin powder – 1 tsp. Ginger garlic paste -1 tsp. Salt to taste. Oil to cook
HOW TO COOK(STEP BY STEP PROCEDURE)
Soak chickpeas in water overnight. Next morning drain out the water.
Put chickpeas in fresh water. Put it in pressure cooker. Add cinnamon sticks, cloves and bay leaf. Add salt. Pressure cook for 20 minutes. If the Chana doesn’t soften, cook for few more minutes.
Next step is to take out the Chana from cooker.
Now put oil in pan.Add the ginger garlic paste. Chop tomato and put it in pan. Saute them for a while.
Then add the chickpeas.
Add cumin powder, coriander powder, salt to taste and pinch of turmeric powder.
Cover with a lid and cook till chickpeas get cooked.
Add water in the pan and cook for few minutes more.
As water starts boiling, transfer to a bowl and serve hot.
It tastes wonderful with roti or phulka.
HOW TO COOK PINDI CHOLE
Kabuli Chana / Chickpeas -200 GM. Tomato -1. Ginger garlic paste -1 tsp. Cinnamon sticks -2. Cloves -2. Bay leaf -1. Cumin powder -1tsp. Coriander powder -1 tsp. Turmeric powder pinch. Salt to taste. Oil to cook
HOW TO COOK
Soak chickpeas in water overnight. Drain out the water next morning. Now put the chickpeas in fresh water and put it in pressure cooker. Add cinnamon sticks, cloves and bay leaf. Add salt. Cook for 20 minutes till the chickpeas soften. Then drain out the water. Put oil in pan. Add the ginger garlic paste. Chop tomato and put it in pan. Sauté them for a while. Add the Chana. Add cumin powder , coriander powder and salt and turmeric powder. Mix everything and cook for a while. Cover with a lid and cook till the chickpeas get cooked. Add water. As water starts boiling transfer to a bowl and serve.