Potatoes cooked in hung curd ,coconut and mustard paste with a hint of panch phoran spices and aromatics.A very unique and delciious side dish.The original recipe called to marinade the potatoes in the curd paste and then slow cook in steam over banana leaves.But due to lack of time I skipped the step.I am sure that would have enhanced the taste twice .Still we enjoyed the dish a lot.
Source-Here
Ingredients:
4 potatoes,boiled
1 teaspoon panchporan spice(jeera,saunf,methi,mustard,kalaunji)
2 tablespoon hung curd
2 dry red chilli
1 green chilli,
2 teaspoon mustard paste
1 tablespoon coconut,dessicated
1/2 teaspoon turmeric powder
salt to taste
lime juice to taste
2 teaspoon mustard oil
Method:
Cut the potatoes in s,mall cubes .
Add hung curd ,mustard paste,turmeric powder,salt ,coconut and green chilli in a blender an dmake a paste using a dash of water.
Heat oil in a pan and add the panch phoran spice.Add dry red chilli and potatoe cubes.
Mix well and add the curd coconut paste.Stir and cook covered on simmer for 10 minutes.
Remove from heat add lime juice and serve hot.
Serve-3 Cooking time-20 minutes
Best regards,
Sapana Behl
I once tried bhappa ilish and we loved the steamed fish with mustard flavor. So i cna imagine the flavors of bhappa aloo.
Bookmarked for the Bengali Thali ! Looks so delicious .
thats a wonderful aloo preparation !! I guessed by the name it must have curd. mustard and coconut are wonderful additions….
Another Interesting Aloo Subzi..Bookmarked it.
I need to make that panpooran spice. Noting it down. amazing
Sounds like a delicious gravy..I have added curds to potatoes to another bengali dish, so I know this must have tasted yum!
Wow, what a yummy looking yogurt based potato dish. Mustard paste must have added such a different flavor to the dish.
Sounds so delicious.