Cooking Time: 1-1:30 hrs
- 8-9 small sized potatoes boiled,peeled and halved (You can also take baby potatoes if available,if using baby potatoes then take more)
- Oil for frying the potatoes
- 2 big sized onion or 3 medium sized onion roughly chopped
- 2 big cloves of garlic (if cloves are small then take 4)
- 1 tbsp ginger roughly chopped
- 1-2 green chillies roughly chopped (you can adjust it according to taste)
- 2 medium sized tomatoes roughly chopped
- 4 tbsp mustard oil
- 2 bay leaves
- 2 green cardamom
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp red chilli powder (you can adjust it according to taste)
- 1 tsp black pepper powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp kashmiri red chilli powder (it only gives good color to the curry but do not increase the heat level)
- 1 tsp garam masala (you can adjust it according to taste)
- Water as required
- 2 tbsp finely chopped coriander for garnishing
Boil the potatoes,the potatoes should not be over boiled, it should be little hard so that when we fry them it does not break.Peel and cut the potatoes into two two halves and keep it aside.
Heat some oil in a deep kadhai/pan and when oil is hot enough then add some of the potatoes in the oil and deep fry it till it is little golden brown in color.
Then take it out on absorbent paper. Like this deep fry rest of the potatoes in 2-3 batches.Then prick all the fried potatoes with a fork/knife.This is done so that when these potatoes are added in the gravy it will absorb the gravy and become flavorful.
In the mean while combine onion,ginger,garlic and green chillies in a blender jar and blend it to a smooth paste using water as required.Take it out in a bowl. Then take chopped tomatoes in the blender jar and blend it to a smooth paste.Take it out in a separate bowl.Keep both the purees aside.
Take mustard oil in a deep kadhai and put it on medium heat.The mustard oil is heated till the oil is cooked and the raw aroma of the mustard oil is gone.Otherwise the curry will not taste good.It takes around 5-7 minutes.
When oil is cooked properly then it also changes it color slightly.From bright yellow it changes to light yellow as shown in the picture above.Now as oil is cooked add bay leaves and cardamom in it.Decrease the heat to low now as the oil is too hot now.
Add the onion,ginger,garlic and green chillies puree in the oil and stir nicely.While adding this puree in the oil keep the heat on low as the oil may splutter.Do it very carefully.
Now add salt and turmeric powder and mix it nicely.Now cover and cook the onion gravy till it starts leaving oil from the sides.Keep the gas on medium heat.Keep stirring it in every 5 minutes so that it do not stick and burn.It takes around 15-20 minutes for the onion puree to roast nicely.
It is very important to roast the onion puree nicely to the stage it starts leaving oil from the sides as this enhances the flavor immensely.After being roasted nicely it will look like as shown in the picture above.
When the onion puree is roasted properly then add tomato puree in it and stir nicely.
Now add in red chilli powder,coriander powder,pepper powder,cumin powder and kashmiri red chilli powder and mix all the spices nicely.Again cover the kadhai and cook the gravy till it starts leaving oil from sides.
Keep stirring in between so that it does not burn.Keep the gas on medium heat.It will take around 10-15 minutes for the gravy to roast nicely.The pictures above shows the different stages of gravy while roasting.
When the gravy starts leaving oil from the sides then it means it has been roasted properly.Add garam masala in it and stir nicely.Cook more for about 5 minutes on medium heat stirring continuously.
Add around 2 cups water in the gravy and let it simmer for about 5 minutes on medium heat.
Now add fried potatoes in it and stir very gently to mix the gravy with the potatoes.You can add little more water at this stage if you want little more gravy.Now let the curry simmer on low heat for around 10 minutes or till the gravy becomes little thick in consistency.
Take out the curry in a serving bowl and garnish with coriander leaves and serve hot with roti, luchi,pooris,white rice or any bread of your choice.All the effort in this curry are worth its flavor.Do try this flavorful bengali curry and let me know how you like it.Enjoy!!
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