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) Onion Seed; 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) Coriander 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 1

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 Serving: 1 Medium Bowl - 135.0 gm

80.6 kcal

Energy
9.2 gm

Carbohydrate
1.1 gm

Protein
3.8 gm

Total Fat
2.8 gm

Total Fiber

Ingredients
Steps to Prepare

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) Onion Seed

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) Coriander 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.