A Bengali potato curry is full of earthy Indian spices, packed with anti-inflammatory properties. Enjoy it with rotis, bhakris or rice.
Per Serving: 1 Medium Bowl - 135.0 gm
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.