Alu Koraishutir Ghugni (Mamma’s Potatoes and Peas)

Recipe Courtesy: Mamma (Sumita Moitra)

Alu Koraishutir Ghugni or sautéed Potatoes and Peas is one of those comfort foods which I love to enjoy on a cold winter evening. The recipe is pretty straight forward but the addition of black pepper with mustard oil brings a warm flavor in the dish. This is prepared pretty much in all the Bengali families and can be paired with anything. I love to eat this with a cup of hot tea but Debarshi likes it with a bowl of Muri Bhaja. You can also enjoy it with some hot Luchi. Try this and remember, “Winter is the time for comfort. For good food and warmth”.

Ingredients:

• Potato – 1 big, chopped into bite size pieces and washed
• Peas – 1 cup (I always use frozen peas for this)
• Mustard oil – 2 tablespoons
• Green Chili – 2, slit in half lengthwise
• Salt – to taste (about ½ teaspoon)
• Black pepper – 1 teaspoon (coarsely grinded)

Directions:

• Heat a wok on medium high heat.
• Add the oil in it. When the oil begins to smoke, reduce the heat to medium low so that it cools off a bit. This is done to remove the pungent taste and smell of the Mustard Oil.
• Add the Green Chilies in the oil.
• After a couple of seconds, increase the heat to medium high and add the potatoes. Make sure to pat dry the potatoes beforehand otherwise they will cook faster and break. Our goal is to fry them to a color of golden red because that will bring a crunchy taste in the potatoes.
• Add the Peas and mix.
• After a minute or two, add the salt, mix and lower the heat to low.
• Cover the wok, let the potatoes cook. If it starts sticking on the bottom of the wok add just a little water. 
• After about 5 minutes, press a piece of potato with the spatula to check if it has been cooked through, if it’s cooked it will mash or break.
• Add the black pepper and serve hot. 

Recommended reading:

• Muri Bhaja (Fried Puffed Rice)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Picnic at Smithville Lake, Missouri
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Matar Mushroom (Peas and Mushroom in a creamy gravy)
• Homemade Herbed Skillet Potatoes
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)