Bengali Potato Curry Recipe

Name: Bengali Potato Curry
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 1
Cuisine: Gravy
Ingredients: 1/4 Chopped Cup(45.0 gm) Potato; 1/2 Chopped Tsp(0.46 gm) Coriander Leaves; 1.0 Number(0.75 gm) Red Chilly; 1/4 Tsp(1.0 gm) Methi Seeds; 1/4 Tsp(0.73 gm) Kalonji; 1/4 Tsp(0.64 gm) Saunf; 1/4 Tsp(0.93 gm) Rai; 1/4 Tsp(0.59 gm) Jeera; 1/4 Powder Tsp(0.54 gm) Red Chilly; 1/4 Tsp(0.41 gm) Dhania Powder; 1/4 Tsp(0.6 gm) Haldi; 0.13 Tsp(0.37 gm) Hing; 1/4 Tsp(1.0 gm) Salt; 1.0 Tsp(3.0 ml) Mustard Oil; 75.0 Ml(75.0 ml) Water

20 mins 1 158 0

A Bengali potato curry is full of earthy Indian spices, packed with anti-inflammatory properties. Enjoy it with rotis, bhakris or rice.

Nutrition Information per serve

80.6 kcal

Energy
9.2 gm

Carbohydrate
1.1 gm

Protein
3.8 gm

Total Fat
2.8 gm

Total Fiber

Ingredients
Step-by-Step
FAQs

1/4 Chopped Cup(45.0 gm) Potato

1/2 Chopped Tsp(0.46 gm) Coriander Leaves

1.0 Number(0.75 gm) Red Chilly

1/4 Tsp(1.0 gm) Methi Seeds

1/4 Tsp(0.73 gm) Kalonji

1/4 Tsp(0.64 gm) Saunf

1/4 Tsp(0.93 gm) Rai

1/4 Tsp(0.59 gm) Jeera

1/4 Powder Tsp(0.54 gm) Red Chilly

1/4 Tsp(0.41 gm) Dhania Powder

1/4 Tsp(0.6 gm) Haldi

0.13 Tsp(0.37 gm) Hing

1/4 Tsp(1.0 gm) Salt

1.0 Tsp(3.0 ml) Mustard Oil

75.0 Ml(75.0 ml) Water

Take 1/4th tsp of kalonji, saunf, methi, rai and jeera in equal amounts, mix well and make a mixture.
Take a thick bottom pan and heat 1 tsp mustard oil, add the panch poran masala and mix well.
Once mixed, add 1/8th tsp hing, 1 red chilli, 1/4th cup chopped potato and saute well.
Then add 1/4th sp salt, 1/4th tsp red chilli powder, 1/4th tsp haldi, 1/4th tsp coriander powder and mix well.
Add water, cover and cook.
Garnish with coriander leaves and serve hot with rice.

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