This is a no onion,no garlic recipe and ideal for any occasions. This kind of Potato Curry is very famous during the pujas and festivals.
With roti (chapattis), luchi or parathas this taste just awesome. Whenever I cook this recipe,my neighbor always asks me, what is special today???
Bengalis have a different emotion for ‘kochuri and aloor torkari’ (stuffed puffed breads and potato curry). As a big foodie and Bengali am not exception. I’m very glad to share this recipe with all of you.
Let’s start making kochurir aloor torkari/kachauri wale aloo ki sabji 👇👇👇
Preparation time- 12-15 minutes
Cooking time- 20-25 minutes
- 3 potatoes cut into bite size cubes
- 1/2 cup boiled chickpeas or you can use yellow peas (matar)
- For tempering- 1 tsp panchphoron+2 whole red chillies+ 1/2 tsp asfoetida/hing
- 1/2 inch ginger+2-3 green chillies crushed together making paste
- For the spices- 1 tsp turmeric powder,1 tsp red chilli powder+1 tsp cumin powder+1 tsp coriander powder+1/2 tsp amchur/mango powder+1/2 tsp black salt+1 tsp garam masala powder
- 1 tsp kasauri methi/dried fenugreek leaves
- Salt to taste
- 1 cup water for the gravy
- In a pan and 3 tbs mustard oil,heat it on a medium flame
- In that oil add 1 tsp panchphoron and 2 whole red chillies and fry till aroma comes
- Now add 1/2 tsp asfoetida/ hing and mix
- Add 1 heaped tbs of ginger and green chillies paste
- Keep on frying until aroma comes
- At this point add all the spice mix and cook till oil separates
- Add salt to taste
- Now add the cubed potatoes and fry
- You can now add the boiled chickpeas and mix
- Add 1 tsp crushed kasauri methi/dried fenugreek leaves
- Add 1 cup water for the gravy
- Cover and cook for 15 minutes on a medium-medium low heat and check in between
- When your potatoes are soft that means your curry is ready
We’ve added a step by step video of the recipe in our YouTube channel 👇👇👇
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It tastes best with 👇👇👇