Bengali tarkari

cooming soon


Bengali tarkari

Ingredients :

Potato: 5-6, medium

Onion: 2, small

Coriander leaves: handful

Fresh green chili: 3-4, (hence I had long and hot chili I used only 2)

Nigella (or onion) seeds: 1 tsp

Turmeric powder: 1 tsp

Salt to taste

Warm water: 4 cup

Mustard oil: 4 tbsp

Method :

Wash and clean vegetables. Let’s finish the chopping and dicing job first. Peel and dice potatoes in cubes. Chop onion in cubes. Finely chop green chili. Roughly chop coriander leaves.

Heat 2-3 tbsp of oil in a wok. When the oil is smoking hot add nigella seeds and green chilies Allow them to crackle.

Add onion and sauté on medium low flame for 2-3 mins or until onion is soft. Don’t over fry or burn them. Onion shouldn’t change its color.

Add potato and sauté for few more mins.

Make sure potatoes get coated with oil and nigella seeds.

Add salt and turmeric and mix well with the rest.

Add water and bring it to boil. Cover and let it cook until potatoes soften.

Throw in the coriander leaves and mix with a light hand. Continue cooking uncovered.

Adjust seasoning. Once potatoes are done check the consistency of the gravy.

Once you reach your desired consistency switch off the flame and transfer it to the serving bowl immediately.

Serve hot with Luchi, Paratha, Fulka or Roti. I served it with Savory Pancake. This Bengali Alu Dhonepata Tarkari or Onion Potato Gravy with onion and Coriander Leaves goes well with Steamed White Rice and Masoor Daal to.

Serves : 4

Tijd :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal

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