Niramish Alur Dom (Potato Gravy Without Onion and Garlic)

I know I haven’t been able to post anything recently. Well, I may not have been able to work on my blog as much as I usually do but I have learned some amazing recipes. Debarshi’s parents are visiting us from India and believe it or not, I have been most fortunate by this visit. You see, I dabble and experiment with many recipes and different cuisines. However, the truth is, I don’t know many authentic Bengali recipes. So, everyday while Debarshi’s mom is preparing a delicious fish curry or a quick stir fry, I am ready with my notepad and pen and writing everything down. I am going to start this delicious journey with a simple potato gravy also known as Niramish Alur Dom. The specialty of this gravy is, it is prepared without any onion and garlic so perfect for those fasting days as well.

If you are wondering about the whole fasting thing, then let me explain. In India, we divide vegetarian food into two groups – 

1. The regular vegetarian food which contains no meat, eggs or fish.
2. The special fasting day approved vegetarian food which does not include certain vegetables like onion and garlic. These two vegetables are said to add flavor and heat in the food and by eliminating these two, we eliminate any lingering fragrance of the food. Personally I don’t prefer fasting, however, these dishes taste so delicious that I don’t mind cooking them. Plus, if you hate cutting onions and peeling garlic then definitely give this recipe a try.

The other recipe of Alur Dom on my blog is different. It has onion and ginger. If you haven’t yet tried it, I would highly recommend doing so. It would give you an idea of the difference in preparation and flavor of these two recipes.

My mom in law prepared this Niramish Alur Dom as a special treat for Debarshi. Debarshi asked her to prepare something authentic and she prepared this potato gravy with Koraishutir Kochuri (Pea stuffed deep fried puffed breads).

I wont make you wait anymore, here’s the recipe:

Ingredients:

• Potato - 2 medium sized russet potatoes, peeled, cut into big pieces and washed
• Tomato - 1, big, diced
• Red Pepper Pods – 1-2
• Cumin Seeds – ½ teaspoon
• Asafoetida – ¼ teaspoon
• Turmeric powder -  ¼ teaspoon
• Salt – ½ teaspoon (to taste)
• Sugar – ¼ teaspoon
• Coriander Powder – ½ teaspoon
• Red Chili Powder – ¼ teaspoon
• Green Cardamom – 2, crushed lightly
• Garam Masala – ¼ teaspoon
• Mustard Oil – about 3 tablespoons

Directions: 

• Boil the potatoes.
• Heat a non stick pan on medium- high heat.
• Add the oil in it. Heat it till it smokes then reduce the heat and add the Red Pepper Pods, Cumin Seeds, Asafoetida and Green Cardamom.
• Add the tomatoes with the spices (Coriander Powder, Red Chili Powder, Salt, Turmeric powder and Sugar).
• Keep frying this till the oil begins to separate.

• Add the Potatoes in it along with the stock (water in which the potatoes were boiled) and mix well. 
• Add the Garam Masala and adjust the Salt and cover and cook for a couple of minutes to let the spices blend with the Potatoes. Keep the heat on low at this time.
• When the gravy reaches your desired consistency Niramish Alur Dom is ready. Serve with Koraishutir Kochuri.

Photo shows the other recipe of Alur Dom with Luchi (puffed bread).

Recommended reading:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Luchi – Deep Fried Puffed Bread
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Indian Salad
• Top 10 Spices to keep in your kitchen
• Plain Paratha (Fried Flat Bread)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Masala Kachori (Indian Puffed Bread with Spices)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Alu Soa Sabji (Potato stir-fried with Dill)

Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)

Recipe Courtesy: Mamma

Kopi Alur Chochchori is one of the easiest and delicious stir fries you will ever learn. My mom has tons of vegetarian recipes which she prepares during Durga puja and other fasting days. A simple cauliflower and potato stir fry may sound like nothing special, but it is sheer divine for vegetable lovers. If you have never had a complete Bengali vegetarian menu before you wont know what all you are missing. These veg dishes are prepared with very less oil and spices and they go very well with Luchi or Paratha. You can also serve the Kopi Alur Chochchori with hot steamed rice and Dal. Plus, I think it is always good to know some quick vegetarian dishes because you don’t always have the time or the desire to cook heavy non vegetarian curries. The good thing is, since cauliflower is low on carbs, you can also enjoy this on Keto diet. Just skip the potatoes and enjoy the Chochchori with a cheese naan.

Growing up, this Chochchori was one of my favorites during winter months. These days of course you can enjoy anything at any time but it wasn’t like this when we were kids. Cauliflower used to be a winter vegetable and you can always tell its fresh taste and fragrance in the dish. After winters, we used to wait for several months till we can enjoy this dish again. A ladle full of this Chochchori with a hot crispy Paratha and a slice of my favorite pickle still brings a big smile on my face. 

This dish is very different from our North Indian Alu Gobhi (Curried Potatoes with Cauliflower) because of the addition of Panch Fhoron which is a combination of five whole spices (Fenugreek Seed, Nigella Seed, Cumin Seed, Black Mustard Seed and Fennel Seed). I think what I love most about this dish is its pure simplicity. You can obviously create a delicious dish using tons of ingredients but if you can create something heavenly using a handful then that’s pure talent.

Try to find fresh cauliflower and green chilies for this Chochchori because they will bring the best flavors. I have seen my mom cut potatoes in different ways for different dishes but alas I do not have that skill set. However, it does not affect my enthusiasm to cook and share my favorite dishes and they do taste terrific irrespective of the shape of the potatoes. Believe me there is nothing more satisfying than a homemade hand me down dish so do give this a try.

Ingredients: 

• Cauliflower- ½ of medium sized cauliflower, cut into 1 inch thin florets 
• Potato – 2, medium 
• Panch Fhoron – 1 teaspoon
• Green chilies – 2, split in halves
• 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 wok on high heat.
• Add the Oil in it and wait for a few seconds.
• When the oil begins to smoke, turn down the heat to medium and temper the Oil with Panch Fhoron and Green Chilis.
• After a few seconds, add the Potatoes in it. 
• Fry till the potatoes are golden in color. Then add the Cauliflower florets.
• Fry the cauliflower for a few minutes when they start looking a bit fried and develop a golden color, add the Turmeric Powder and Salt and mix well.
• Turn down the heat to low and cover and cook for ten minutes. 
• Mash a piece of potato with your spatula and break a cauliflower floret in half, if they are cooked then turn off the heat. Kopi Alur Chochchori is ready to be served. If not continue to cook for another 5-10 minutes.
• Serve hot with Luchi or Paratha or Rice, Dal, onion rings and pickles.

Recommended Reading:

• Plain Paratha (Fried Flat Bread)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Alu Kopir Torkari (Potatoes with Cauliflower Stir Fry/ Curry)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Alu Shimla Mirch Sabji (Potatoes with Bell Peppers Stir Fry)
• Alur Dom (Bengali recipe: Potatoes with gravy)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Bhindi Kalonji – Okra with Indian spices
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Masala Alu (Stir fried Potatoes with Indian spices)
• Top 10 Spices to keep in your kitchen
• Keto Garlic Naan
• Moonger dal (Yellow Lentils soup)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Panch Fhoron
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Kopi Chechki (Stir-fried Cauliflower and vegetables)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Alu Soa Sabji (Potato stir-fried with Dill)

Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)

Photo Courtesy: Dr. Debarshi Chatterji

Sometimes we crave for simple dishes, this torkari (vegetarian stir fry) is exactly for those days. Prepared within 15-20 minutes and with a handful of ingredients, this torkari tastes great with Luchi (deep fried puffed bread) or Paratha (fried flat bread). I love enjoying this torkari on weekends hot from the wok or on cold winter mornings. You can also cook some extra and keep in the fridge so that you can warm it up later and enjoy.

If you have never used Kalo Jeere in your cooking, it’s time to give it a try. Kalo Jeere or Nigella seeds taste like onion and black pepper. Combined with some Dry Red Chilies and Asafoetida they immediately instill a beautiful flavor and texture in the dish and enhance the flavor of the Potatoes. I will say it’s worth a try!

Ingredients:

• Nigella Seeds – ½ teaspoon
• Whole Dry Red Chili –2-3
• Potato - 2 big russet potatoes, cut into small cubes
• Mustard Oil – about 2-3 tablespoons
• Asafoetida – about ¼ teaspoon
• Turmeric Powder -  ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Sugar – ¼ teaspoon
• Tomato - 1, medium, pureed
• Cilantro – a handful, washed and chopped

Directions: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• When the oil starts smoking, reduce the heat to medium low and add the Whole Dry Red Chili, Nigella Seeds and Asafoetida. 
• Wait for a few seconds so that the seeds start sizzling, then add the Potatoes in the wok.
• Fry till the Potatoes are golden in color. Then cover and cook for 5 minutes so that they cook a bit.
• Now add the Tomato puree in it and mix well.
• Add the Turmeric Powder, Salt and Sugar and fry till the extra water evaporates. The gravy should be thick. 
• Cover and cook for 5-7 more minutes till the potatoes are cooked through. Press with your spatula to check.
• Garnish with Cilantro and serve with Luchi or Paratha.

Tip: I use my Nutri Bullet (extractor blade) to make the tomato puree.

Recommended reading:

• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Top 10 Spices to keep in your kitchen
• Nutri Bullet – now cook gourmet foods whenever you want
• Indian Salad
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Know more about Kalonji or Nigella seeds
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Chichinda Pyaz Sabji (Snake gourd and Onion stir fry)

Panch Bhaja (Crispy Deep Fried Vegetables)

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma

Bengali lunch menu is known for its multiple courses. You will have Ghee-Bhat (steamed rice with clarified butter) to start the meal, followed by the Panch Bhaja (crispy deep fried vegetables) and dal. But we don’t just stop there, these dishes are followed by the main course which is usually a delicious gourmet preparation of goat or fish curry. Then to end the meal on a sweet note, you will have Chatney, Mishti or Payesh. Now I won't lie to you by saying that I cook this elaborate meal every day. However, I do love going for that extra mile on special occasions to enjoy an authentic Bengali lunch. 

The plate you see above has been set for Debarshi on his birthday. I prepared the goat curry and the Payesh the previous day (and the rest of the dishes the next day) which helped me to serve his special birthday lunch on time. So, you see, a little planning and even you can cook this delicious four course gourmet meal for yourself and your loved ones.

Preparing Panch Bhaja is really easy and if you like eating fried foods, you will love it. You don’t have to go all the way with the Goat curry and Payesh, just Panch Bhaja with some steamed rice and dal is in itself a perfect simple lunch menu for any weekend. The best part is, once you get a hang of deep frying vegetables, you can fry any vegetable you like and pair it with your favorite foods. Debarshi loves Begun Bhaja (fried eggplant) with Parathas or Luchi. I love Korola Bhaja (fried Bitter Gourd) with rice and ghee. Don’t like cauliflower? Kopi Bhaja (fried cauliflower) sure tastes great! Growing up, my favorite meals were Alu and Bhindi Bhajas with some Ghee-Bhat or Luchi and I am sure these delicious Bhajas will be able to convince any picky eater to finish their meals.

Serve the Panch Bhaja, rice and dal to the kids with a boiled egg and Ghee-Bhat and to the adults with some onion slices, green chilies or your favorite pickle.

Ingredients:

• Eggplant – ½ cut into medium or large pieces, washed
• Pumpkin – about 3 inches, cut into thin squares, washed
• Potato – 1 large, peeled, washed and cut into round thin slices
• Okra – a handful, washed, patted dry and cut into medium cubes (remove the head and tail)
• Salt – to taste (about 1 teaspoon)
• Turmeric – about 1 teaspoon
• Red Chili Powder – about 1 teaspoon
• Oil – to fry, about 2-3 cups

Some other vegetables you may also like to fry:

• Cauliflower – a handful of small florets
• Bitter Gourd – 2, cut the ends, remove the seeds and cut them in rounds or semicircles.

Let’s do a little preparation:

• Take a bowl and put the Potato slices in it. 
• Sprinkle some Salt, Turmeric and Red Chili Powder on them and mix well so that all the slices are evenly coated with the spices.
• Repeat the same step with all the vegetables.

Tip: 

This time I was in a hurry to fry the vegetables so I seasoned them all together with the spices in a large bowl. I fried them separately because the cooking time varies for all the vegetables but it was way easier to pick up the vegetables and drop them in the oil one by one without waiting.

Directions to fry the vegetables:

• Heat a wok on medium- high heat.
• Pour about 2 cups of oil in it.
• When you see small bubbles on the surface of the oil, drop the vegetables in it one by one and do this carefully (Tip: Start with the Potatoes).
• Fry till the Potatoes are golden red in color.
• Transfer to a dish lined with a paper towel. 
• Add the second load of vegetables (Okra or Pumpkin).
• Follow the same steps for all the vegetables till they are all fried and cooked.
• Serve hot with steamed rice and dal or Khichuri.

Tips: 

• When frying Eggplant, reduce the heat to medium low and place the pieces skin side up in the wok. Cover and let it cook for a few minutes. Remove the cover and increase the heat to medium high and carefully flip the pieces so that the skin crisps up beautifully.
• Cut the same type of vegetables in the same shape and fry them together. 
• Make sure you are draining the vegetables well and patting them dry.
• Use a big bowl to salt and spice the vegetables.
• Fry the vegetables in a single layer.
• There are many ways to cut the vegetables, for example you can cut the potatoes in thin round slices or thin wedges. Whatever shape you prefer make sure you are cooking it through. 
• When I write Pumpkin, I mean the Indian pumpkin. Try looking for it at your local Indian or Chinese stores.
• Make sure you are not reducing the heat to medium low that will make the vegetables greasy. If it’s too hot reduce it to medium. 
• Fry in a single layer, do not over crowd the wok.
• If the water from the vegetables make the oil jump, cover with a splatter screen.

Recommended reading:

• Saag Bhaja (Bengali style Stir-fried Spinach)
• Moonger dal (Yellow Lentils soup)
• How to Deep-Fry food with Confidence?
• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Chochchori (Bengali style mixed vegetables)
• Kancha Posto (Bengali recipe: Raw Poppy Seeds Paste)
• Moonger Daler Khichuri (One Pot dish with rice, lentils and vegetables)
• Chaler Payesh (Bengali style Rice Pudding)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Sweet Masoor Dal (Red Lentils Bengali style)
• Gobindobhog Chal diye Patali Gurer Payesh (Bengali Rice Pudding with Date Palm Jaggery)
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Jeera Rice (Rice flavored with Cumin Seeds)
• Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)
• Kacha Aamer Ombol (Bengali chutney with Unripe Mango)
• Shorshe Diye Bata Mach (Bengali recipe: Fish in Mustard Gravy)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Kopi Chechki (Stir-fried Cauliflower and vegetables)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Beet er Torkari (Stir Fried Beetroot with Garlic)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits

Know more about Joan (Ajwain or Carom Seeds)

Remember those yummy savory Indian cookies called Mathris? Easy to prepare and delicious to eat, Mathris are one of the common snack items in many Indian homes. I just love the crisp texture and taste of the Mathris and can never stop after eating just one. A few weeks back, I shared this cookie with one of my friends, who was very surprised that even though the cookie was deep fried it didn’t create any digestive disorder. This made me think, there must be something special in the ingredients and I got my answer – Joan.

Joan (known as Ajwain in Hindi and Carom Seeds in English) is widely used in Indian cooking. They are used to temper the oil and add more flavor in the bland Dals (lentils) or kneaded in the dough of Luchi or Kachoris. They are also added in the batters of Beguni and Bora (Fritters), used in the preparation of Achars (Pickles), Mathris, Seo, Papri and other Namkeens (different types of savory cookies) and Sabjis (stir fried vegetables). They are highly fragrant and are always added in very small quantities to create a beautiful aroma and flavor in the dishes. I love eating Joan deva Luchi (Deep Fried Puffed Bread prepared with Carom seeds) and I don’t even need any curry with it. It tastes so good on its own.

To buy Joan, just visit a local Indian store. As we do with all our spices, Joan should also be stored in an airtight container in a cool, dry and dark place so that it can stay good for a long time.

Before tasting Joan remember, they have a strong dominant flavor so no more than a few seeds at a time. Chew slowly and then drink some water. My mom always recommends me to eat a few Carom seeds whenever I have a heavy meal. It helps to prevent any indigestion or gastric troubles. 

You can add a pinch of Joan to any vegetarian dish to add more flavor and aroma in it. However, I would recommend to fry them in some oil or ghee before adding them in any dish. This will ensure that its dominant flavor is reduced to a subtler hint in the dish.

I hope you do incorporate this amazing seed in your foods, to help you get started I have a few recipes:

• Masala Kachori (Indian Puffed Bread with Spices)
• Mathri (Savory Indian Cookies)
• Samosa (Spicy Potato stuffed Pastries)
• Luchi – Deep Fried Puffed Bread
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Namkeen (Savory Deep Fried Indian Snacks)
• My Homemade Spicy Potato Hors D'oeuvres 
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)
• Chapli Kabab with Lachha Paratha
• Shortbread Cookies with a hint of Carom Seeds
• Paneer Pakore (Fresh Cheese Fritters)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)

Make a low carb bread with Carom Seeds:

• Low Carb Ajwain Paratha with Coconut Flour

Gajar Alu Matar (Curried Carrots and Potatoes with Peas)

Photo Courtesy: Dr. Debarshi Chatterji

Julia Child said, “You don’t have to cook Fancy or Complicated Masterpieces, just GOOD FOOD from FRESH INGREDIENTS”.

Today my article is all about this quote. The curry I am going to share with you is a simple homemade comfort food or as some would say, food for the soul. I prepared this curry with the Paneer Alu Pulao but you can also enjoy it with some plain Parathas. Now it may look rich and red in color but believe me this is a very light and healthy curry loaded with delicious vegetables. 

This is an easy and quick curry and a blessing for those who either do not cook much or do not like spending much time in the kitchen. So, without further ado, I present to you, today’s dish - Gajar Alu Matar (Curried Carrots and Potatoes with Peas)

Ingredients:

• Potatoes – 1 cup (approximately ½ of a big potato), cut into small cubes
• Carrots – 1 cup, peeled and cut into small pieces
• Peas – about ¾ cup (I used frozen)
• Tomatoes – 1 cup, cut into small pieces
• Meat masala – 1 tablespoon
• Cumin seeds – ¼ teaspoon
• Ginger – 1 inch, finely chopped
• Green chilies – 1-2, finely chopped
• Garam masala – ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Oil –2-3 tablespoons

Directions:

• Heat a wok over high heat.
• Add the Oil in it.
• After a couple of seconds, add the Cumin Seeds. 
• When they start sputtering add the Potatoes (Tip: The potatoes should be well drained and patted dry otherwise they will make the oil jump). Cover with a Splatter Screen if required.
• When the Potatoes start turning golden, add the Carrots and mix well. 
• After 2-3 minutes, add the Tomatoes, Peas, Ginger and Green chilies and mix well.
• Fry for about a minute, you will see the tomatoes turning soft. Now add the Meat masala and Salt and mix well. 
• Fry for about 15 seconds then add 1 and ½ cups of water (This will depend how much curry you want).
• Since the wok is hot, the water will instantly start to boil, mix and cover. Reduce the heat to low and allow it to cook for 10 minutes. 
• Add the Garam Masala, mix well and cover. Allow it to cook for another 10 minutes.
• Press a piece of Potato under your spatula to check if it has been cooked through. 
• Turn off the heat and serve hot with Pulao or Paratha.

Tip:

• Since this curry does not have any Onion or Garlic in it, it makes a very good option for the fasting days. Enjoy it with some Luchi.

Recommended Reading:

• Paneer Alu Pulao (Rice with Fresh Cheese and Potato)
• Plain Paratha (Fried Flat Bread)
• Luchi – Deep Fried Puffed Bread
• Indian Salad
• Jeera Rice (Rice flavored with Cumin Seeds)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Matar Mushroom (Peas and Mushroom in a creamy gravy)
• Debarshi's Lachha Paratha (Multi-Layered, Crispy, Flaky Homemade Bread)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Alu Chochori (Bengali recipe: Potatoes with Indian Spices)

Photo Courtesy: Dr. Debarshi Chatterji

I usually try to prepare Debarshi’s favorite dishes on his birthday. So, Payesh, Bhat, dal, Panch Bhaja with Mangsho are all a big yes! I start his birthday celebrations with his favorite breakfast – Luchi ar Alur Dom. However, this year, Debarshi asked me to prepare a different torkari (vegetable dish). He said that he was craving for his mom’s Alu Chochori (Potatoes with Indian Spices). So, I said why not, it’s your birthday and you will get whatever you desire.

Photo features (from top right): Payesh (Bengali Rice Pudding), Mangsho (Goat Curry), Dal (lentils), Panch Bhaja (deep fried vegetables) and Bhat (rice).

Photo features: Luchi ar Alur Dom (Deep Fried Puffed Bread with a Potato gravy)

So, the next day, I called my mom-in-law and got the recipe from her. Now this is a very plain and easy dish. You wont have to buy anything special for this torkari. In fact, if you have prepared any Indian torkari before, you will have an idea how to prepare this dish.

If you are a potato lover, you will love this torkari. The soft cubes of potatoes with the tomato ginger gravy will truly satisfy all your potato cravings. This hot and sweet Alu Chochori goes very well with a crisp fhulko Luchi but you can also enjoy it with plain Parathas.

Now if you check the ingredients, you will find something new, which you may not have used before - Kashmiri Mirch. This chili brings a bright red color to the food and is used mainly in the preparation of tandoori dishes. Kashmiri Mirch is just like Paprika, not hot to taste but a very good spice to create the rich color in the curries and other dishes. If, however, you would like the dish to be hot, add some Green Chilies or Red Chili Powder in it. You can easily get the Kashmiri Mirch Powder from your local Indian store.

Photo features: Tandoori Chicken and grilled zucchini and bell peppers with a side salad

We will also be using some Whole Wheat flour in this dish. Alu Chochori is a dry dish and the addition of Tomato pulp and Ginger paste will leave some gravy. In dishes like this, where you want the gravy to cling with the vegetables, using a little flour is a good idea as it absorbs all the extra water from the gravy and leaves this beautiful thick coat of spices on the Potatoes. Sprinkle the flour slowly over the Chochori and mix and you will immediately see the flour absorbing the extra water.

Serve the Alu Chochori hot with Luchi or Paratha.

Ingredients:

• Bay Leaf – 1 or 2
• Dry Red Chili – 1 or 2
• Potato - 2 big russet potatoes, cut into small cubes
• Oil – about 3 tablespoons
• Asafoetida – about ¼ teaspoonPanch Fhoron – about ½ teaspoon
• Turmeric Powder -  ¼ teaspoon
• Salt – to taste (about ½ teaspoon)
• Sugar – ½ teaspoon
• Ginger -  about 1 inch
• Tomato - 2, medium
• Coriander Powder – ¼ teaspoon
• Kashmiri Mirch – ½ teaspoon
• Whole Wheat Flour – 1 tablespoon

Let’s do a little prep:

• Take the Tomato and Ginger and make a paste. You may use Nutri bullet or a food processor for this.

Directions to prepare the Alu Chochori: 

• Heat a wok on medium- high heat.
• Add the Oil in it.
• Pat dry the Potatoes.
• After about half a minute, add the Bay Leaf, Dry Red Chili and Asafoetida. 
• Wait for a few seconds, then add the Potatoes in the wok.
• Fry till the Potatoes are golden red in color.
• Now add the Ginger and Tomato paste in it and mix well.
• Reduce the heat to medium and fry for 5-7 minutes. 
• Add the spices (Turmeric Powder, Salt, Coriander Powder and Kashmiri Mirch) in it and mix well.
• Reduce the heat to medium low and cover and cook for 5-7 more minutes. 
• Add the Sugar and mix well to let it blend with the Potatoes and the paste.
• Reduce the heat to low and add just a little water (maybe 1-2 tablespoons) and cover for another 2-3 minutes to thoroughly cook the potatoes.
• Now the torkari is ready, if you still see some gravy, sprinkle some Whole Wheat Flour on it which will help to absorb the extra water and make the spices stick on the Potatoes. 
• Serve with Luchi or Paratha.

Recommended reading:

• Alur Dom (Bengali recipe: Potatoes with gravy)
• Luchi – Deep Fried Puffed Bread
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Nutri Bullet – now cook gourmet foods whenever you want
• Tandoori Chicken
• Indian Salad
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Alu Soa Sabji (Potato stir-fried with Dill)