Bengali style Roe potato curry. Sada aloo tarkari or aloo chorchori is a simple Bengali potato curry recipe in Bengali. It is usually white in color and often served with luchi. While the potatoes are cooking, prepare the sauce.
This potato curry is the easiest of all curries I have made so far since the beginning of my cooking adventures; but not even half a degree less in taste or flavor. Honestly speaking, this humble recipe of Bengali potato curry may not seem too special to be shared on a blog. Aloo Bori Jhol is a tangy curry with bori or bengali style sun dried dumplings, potato and lots of tomatoes. You can have Bengali style Roe potato curry using 15 ingredients and 7 steps. Here is how you cook it.
Ingredients of Bengali style Roe potato curry
- Prepare 300 gram of roe or fish eggs (also known as caviar).
- You need 2 of medium sized onion chopped.
- Prepare 2 teaspoon of chopped ginger.
- Prepare 5-6 of green chillies chopped.
- Prepare 2 of big onion chopped.
- Prepare 4 of boiled potatoes cubed.
- Prepare 1 teaspoon of garam masala powder.
- Prepare 1/2 teaspoon of sugar(optional).
- Prepare 2 tablespoon of besan.
- It’s 2 teaspoon of turmeric powder, 11/2 teaspoon of coriander powder.
- It’s 1 teaspoon of cumin powder, 1 teaspoon of red chilli powder.
- Prepare as per taste of Salt.
- You need 300 ml of mustard oil.
- You need 1 of big tomato chopped.
- You need 1 glass of water.
Pure vegetarian simple food with a lot of Bori is a typical Bengali style sun dried dumpling, which are made with lentils. The lentils are then made into a paste and after that whipped into a batter. Learn easy and authentic Bengali Aloo Mangsher Jhol – Masala Chicken Curry With Potato. It is specially prepared with mutton on every Sunday in Bengali houses.
Bengali style Roe potato curry step by step
- Mix the roe(fish eggs), besan, 1 teaspoon green chillies chopped, 2 tablespoon chopped onion, salt s per taste, 1/2 teaspoon turmeric powder, cumin powder, coriander powder and red chilli powder, 1 teaspoon chopped garlic and 1/2 teaspoo chopped ginger. Mix it well so that it can bind together to form a shape..
- Then heat mustard oil in a kadai or yok preferably it should be iron because it is believed that eating food cooked in iron kadai is good for health. And the add the mixture in the form of balls and deep fry like other pakoras..
- Then we have to adjust the remaining oil if we need to reduce we can do. Then in the oil we have to fry the parboiled potato cubes and take it out..
- Then again put some oil in the kadhai and then fried chopped garlic, green chilli, and chopped onion one by one. Then add chopped ginger and also chopped tomato and fry the masala until the oil comes out. Then add all the spices and salt and mix it and fry with little bit of water in it..
- Then add the fried potato cubes, fries roe pakoras and mix with the masalas well. Then add some water according to the desired consistency. And also salt to balance give it a good 3-4 minutes of boil so that all the flavours come together and get along to balance our taste buds. At last the pakoras will swell up and become spongy..
- Finish it with lil bit if sugar. But it's totally optional. We as a bengali have sweet tooth so I prefer that almost anytime..
- Serve ith hot with hot rice and drizzle some good mustard oil on top and garnish with slit green chillies and we are done..
But mutton is a rare affair in my house. Steam or boil them till just soft. Cabbage Potato Curry- Stir Fried cabbage and Potato curry -specialty from Bengal. Cabbage Potato Curry -Today I am posting my children's favorite patta This Bengali style Patta gobhi Aloo sabzi recipe is quite different then the usual recipe of making cabbage curry. Thy this delicious and authentic recipe for chicken and potato curry with cayenne pepper to make it spicy.
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