Bengali & Potato Curry Recipe

This bengali dish is full of all earthy Indian spices, giving you a cultural shock.

Nutritional info

  • 1.1 gm
  • 13.6 mg
  • 3.8 gm
    Total Fat
  • 9.2 gm
  • 2.3 mg
    Vitamin C
  • 7.0 mcg
    Vitamin A
  • 28.1 mg
  • 79.9 kcal
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 Tsp(0.41 gm) Dhania Powder
1/4 Powder Tsp(0.54 gm) Red Chilly
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 2 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.