Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)

Alu Peyaj er Chochchori is a quick and easy potato side dish that is ready in just 15-20 minutes. This recipe uses the holy trinity of Bengali cuisine - Mustard oil, Salt and Turmeric.

Bengali cuisine is well known for its non-vegetarian dishes, but I think the real beauty of our cuisine is the balance between vegetarian and non-vegetarian dishes. In my parent's home as well as in our home, cooking and eating non vegetarian food daily is not common. Dishes like dal, potato curry, paneer gravy and vegetable stir-fries are more common. We do love our fair share of fish and goat meat (oh yes!) but that is usually reserved for the weekends. 

So, for today's recipe I thought about going back to produce staples. We always have potatoes and onions at home (and if you don't, maybe now is the time to start buying a few extra potatoes and onions). Believe me this torkari (stir-fry) has saved my day several times when I have run out of fresh vegetables yet don’t want to order food.

Growing up, I often had this torkari with luchi or paratha. It also tastes really good with rice and dal. 

This torkari has been passed down from almost every bengali mom to their daughters. In my home, my grandma used to prepare this, my mom often prepares it and it is one of my quick fixes as well. I love the simplicity of it. 

There are only a few tips for preparing this yummy torkari: 

• Maintain a high heat.
• You need to cut the potato in thin slices so that it cooks while frying.
• Drain the potatoes completely after cutting them so that the extra water doesn’t overcook them.
• Use mustard oil. It is the ideal oil for cooking on high heat.
• Add a little turmeric powder in the oil so that any water from the potatoes doesn’t make the oil jump.
• Fry till a beautiful color develops. 
• A rubber spatula applies just the right pressure to turn the vegetables and prevents breaking them.

Seems so simple yet so technical, right! That’s the secret behind the delicious flavor. Try it!

Ingredients:

• Potato - 2, medium 
• Onion - 2 cups, sliced
• Green Chili - 2, slit in half
• Turmeric powder - ½ teaspoon
• Mustard Oil - 2 tablespoons
• Salt - ½ teaspoon

Directions:

• Cut the Potatoes in half lengthwise and then cut them in thin long pieces shaped like the alphabet ‘D’. Alternatively, you can cut them in cubes or whatever shape you feel easy.
• Wash them and pat them dry with a paper towel
• Heat a non-stick wok/ pan on high flame.
• Add the Mustard Oil in it. 
• When the oil begins to smoke, turn down the heat to medium and temper the Oil with Green Chilis.
• After a few seconds, add the Potatoes in it. (Tip: Add ¼ teaspoon of Turmeric powder in the oil, the water from the potatoes may make it jump).
• Increase the heat to high.
• Fry till the potatoes are golden in color. Then add the Onions.
• Once the onion looks a little fried (about 5 minutes) add the Turmeric and Salt and mix well.
• Continue cooking for about 5-7 minutes, then press a potato to check it has been cooked through. The Onion should caramelize by now.
• Alu Peyaj er Chochchori is ready! Serve hot with Plain Paratha/ Luchi/ Roti/ Rice and dal.

Love Potato stir-fries? Try these recipes as well:

• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Alu Bhindi (Bengali Torkari - Potatoes with Okra stir fry)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Alu Shimla Mirch Sabji (Potatoes with Bell Peppers Stir Fry)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)