Bengali Potato Curry Recipe

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
  • 9.2 gm
  • 1.1 gm
  • 3.8 gm
    Total Fat
  • 2.8 gm
    Total Fiber
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.