Ilish Macher Matha Diye Pui Saager Chanchra Tarkari / Bengali Style Ilish Macher Matha Diye Pui Saag / Bengali Style Malabar Spinach Cooked With Hilsa Head

Preparation Time -   30  minutes 
Total Preparation Time - 30  minutes  
Cooking Time -   40     minutes 
Course -  Non -  Vegetables  
Cuisine - Bengali 
Serve -   4   
Author - Paramita's Kitchen   

Ingredients :

1. Potato -  2
2. Pumpkin - 300 gm
3. Malabar Spinach - 500 gm
4. Eggplant - 1
5. Ridge Gourd - 2
6. Pointed Gourd - 3 - 4
7. Hilsa  Fish  Head - 2
8. Ginger paste - 2 table spoon
9. Red chili powder - 1 tea spoon
10. Green chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Panch  Foron - 1/2 small tea spoon
14. Grated coconut - 1/2 cup
15. Sugar - 1 tea spoon
16. Oil As required
17. Salt to  taste
18. Turmeric powder as required 

Methods :

1. Wash and clean the fish  head  under  running water .

2. Marinate the fish  with turmeric powder and salt . Rub the fish head . Cover and marinate for about 30 minutes . Keep a side .

3. Cut and remove the malabar spinach of few portion  of   hard  steam  part   . Cut into small in pieces or  cut into finely  chopped  . Keep a side .

4. Wash and clean the potato . Remove the skin . Cut into thin slices .  Keep a side .

5. Wash and clean the eggplant . Remove the top of eggplant . Cut into medium slices in pieces . Keep a side .

6. Wash and clean the ridge gourd . Remove the hard skin . Cut into thin slices .

7. Wash and clean the pointed gourd . Remove the both of portion  of end . Cut into slices in pieces . Keep a side .

8. Wash and clean the pumpkin . Peel off the skin and cut into  medium  in cubes . Keep a sides .

9. Heat oil in a wok on medium flame .

10. Once oil is hot . Now add fish head one after one . Fry till in golden color .Once done . Take out the fried fish head from hot oil . Keep a side .

11. In the same oil . Now add panch phoron and stir for few seconds on high flame .

12. Next add  pumpkin , eggplant , potato , pointed gourd and salt .Mix well  . Cook till 2 minutes .  Next add turmeric powder and mix well . Saute till raw smell goes off from turmeric powder .

13. Meanwhile , in a bowl add ginger paste ,  red chili powder ,  green chili paste , cumin powder , few  drops of water  and coriander powder . Mix and combine well .  Make  a spices or masala  mixture . Keep a side .

14. Pour the spices mixture into vegetables . Mix well . Saute till oil starts to separate from the sides of the wok .

15. Next also add  chopped  malabar spinach , sugar   and  grated coconut   into  spices  and mix well . Cover the wok . 

14.  Let the vegetables cook for  20  minutes till the vegetables are soften and cooked  on high flame .

15. Meanwhile , open the cover and vegetables are done .

16. Once  water is evaporated .

17. Meanwhile add fried  fish head into the wok  . Mix well .

18. Cook for another 5 minutes in low flame .

19. Switch off the flame .

20. Your curry is ready to serve .

21. Transfer the curry into a serving bowl .

22. Serve hot with steamed rice .

 
Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Kadai Vegetable Rrecipe

Preparation Time -   20 minutes 
Total Preparation Time - 20 minutes  
Cooking Time -   30    minutes 
Course -  Vegetables  
Cuisine -  North Indian / Punjabi   
Serve -  3  
Author - Paramita's Kitchen   

Ingredients :

1. Green Beans - 100 gm  ( Cut into small in size )
2. Carrot - 3 ( Cut into medium cubes in size )
3. Cauliflower - 1
4. Green Capsicum - 1  ( Cut into medium )
5. Garlic paste - 2 table spoon
6. Ginger paste - 1 table spoon
7. Kashmiri dry red chili powder - 1 table spoon
8. Cumin powder - 1 table spoon
9. Coriander powder - 1 table spoon
10. Tomato - 1 ( cut into very finely chopped )
11. Tomato ketchup - 3 table spoon
12. Tomato puree - 2 table spoon
13. Onion - 2 ( Cut into thin slices )
14. Salt to taste
15. Turmeric powder - 1 small tea spoon
16. Butter - 1 table spoon
17. Sugar - 1 tea spoon
18. Fresh coriander leaves  finely chopped  -  2 table spoon
19. Oil as required
20. Gram masala powder - 1 small tea spoon
21. Green Peas - 2 table spoon
22. Fresh Cream - 2 table spoon 

Methods :

1. Wash  and clean the vegetables under running water .

2.  Add oil in a wok . When oil is hot . Now add capsicum cubes and fry till few seconds . Take out the capsicum from wok . Keep a side .

3. Now add onion  slices  into the hot oil   . Fry the onion  until golden brown in color .

4. Next add  all vegetables  one after one  green beans , carrot , cauliflower , green peas and finely chopped tomatoes  and mix well .

5. Now also add salt to taste and mix well . Cover the wok and close the lid . Cook till 10 minutes on medium flame .

6. After 10 minutes , once vegetables are done  and softened . Now also add turmeric powder into the vegetables . Saute and mix well . Saute till raw smell goes off from vegetables .

7. Next add  sugar into the vegetables and mix well .

8. Add  ginger and garlic paste  and saute till few seconds . Saute until raw smell goes off from vegetables .

9. Next also  add  cumin powder , kashmiri dry red chili powder , coriander powder , tomato ketchup ,  tomato puree , Finely chopped coriander leaves ,  and gram masala powder   . Saute till oil starts to separates from the sides of pan .

10.  Pour  1  cup of water and fried capsicum  and mix well .

11. Cover and close the lid . Cook for 10 minutes on  high flame .

12. Open the cover of wok .  Stir  again . 

13. Meanwhile , water is evaporated from vegetables . Curry is done .

14. Now add butter and fresh cream . Cook for few seconds .

15. Switch off the flame .

16. Transfer to a serving bowl .

17. Serve hot with Indian breads .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Capsicum Chole / Chickpeas With Capsicum Curry / Capsicum Chole Masala

Preparation Time -  8   hours 
Total Preparation Time - 8 hours 20 minutes  
Cooking Time -  30   minutes 
Course -  Vegetables  Curry / side dish 
Cuisine - Indian /  Punjabi  
Serve -  3 
Author - Paramita's Kitchen   

Ingredients :

1. Chickpeas / Chole - 1 cup
2. Turmeric powder  as required
3. Capsicum - 2
4. Bay leaf - 2
5. Cumin seeds - 1 small tea spoon 
6. Salt to taste
7. Kashmiri dry red chili powder - 2 table spoon
8. Cumin powder - 1 table spoon
9. Ripe Tomato - 2
10. Coriander powder - 1 table spoon
11. Ginger paste - 1 table spoon
12. Garlic paste - 2 table spoon
13. Sugar - 1 tea spoon ( optional )
14. Garam Masala powder - 1 tea spoon
15. Onion - 3 ( peel  the onion and cut  into thin sliced )
16. Fresh Coriander leaves - 3 table spoon , finely chopped
17. Dry red chili powder - 1 table spoon
18. lemon - 1 

Methods :

1. Wash  and  clean the capsicum . Cut  the capsicum and remove on the top of capsicum . Remove the seeds of capsicum . Remove the white part of capsicum . Cut the  capsicum into thin slices . Keep a side .

2. Wash and  rinse the chickpeas . Soak the chickpeas overnight in enough water . Next morning drain the water and wash them   . Keep a side .

3. In  a pressure  cooker  add the soaked  and  drained  chickpeas  and add along  with  water .  Pressure  cook till 2 whistles on  medium  flame . Once  chickpeas  is done . Now switch off the flame  and let the pressure comes down naturally . Once  stem is  gone .  Once it is done .  Now open the pressure cooker  and keep a side .

4.  Pour the oil in a pan  and heat the oil . When oil is hot . Now add  bay leaf  and whole cumin seeds . Stir them . Fry till golden brown on low flame .

5. Next  add  thin sliced onion and fry till light golden brown in color .

6. Also add thin sliced capsicum , salt to taste  and fry till few minutes .

7. Next add finely chopped tomatoes and combine . Once tomatoes are completely soft .

8. Now also add turmeric powder and sugar and mix well . Saute till few minutes .

9. Add ginger paste , garlic paste , kashmiri dry red chili powder , cumin powder , coriander powder , dry red chili powder and mix well . Saute till oil starts to separates from the sides of pan .

10. Next add  fresh finely chopped coriander leaves , gram masala powder , cooked  chickpeas  or  boiled chickpeas with stock   and mix well . Do not  add  water .  Let it cook for about 10 minutes  on medium flame .

11. After 10 minutes , open the cover of pan . Meanwhile  gravy is thick consistency . Squeeze lemon juice  and mix well .   Now my capsicum chole  is ready to serve .

12. Transfer the curry to the serving bowl . 

13. You can also serve with Indian breads , pulao ,  and  steam rice .

Happy Cooking ,

With Love  ,

Paramita's Kitchen .

Bengali Style Labra Tarkari Recipe / Labra Tarkari / Bengali Style Mix Vegetables Curry Recipe

Ingredients :

1. Potato - 1 ( Peel the potato of skin and cut into small cubes )
2. Cauliflower - 1 cup  (  Small  Separated florets )
3. Eggplant - 1 ( remove the top of eggplant and cut into cube )
4. Red Pumpkin - 250 gm  ( peel the red pumpkin and cut into small cube )
5. Fresh coriander leaves , finely chopped  - 3 table spoon
6. Radish - 2 ( Peel the radish of few portion and cut into small cubes )
7. Ridge gourd - 2 ( peel the ridge gourd of hard portion and remove the top of ridge gourd and cut into  small  cube  pieces )
8. Pointed gourd / potol - 4 - 5 ( peel the pointed gourd of few portion and cut into small cube pieces  )

9. Ripe tomato - 1 ( cut into finely chopped )
10. Ginger paste - 1 table spoon
11. Cumin powder - 1 small tea spoon
12. Coriander powder - 1 small tea spoon
13. Kashmiri dry red chili powder - 1 tea spoon
14. Yard long beans / bor-boti  - 20 gm ( cut into small pieces )
15. Panch phoron  or bengali five spices  - 1/2 tea spoon or a pinch of panch phoron
16. Sugar - 1 teaspoon
17. Turmeric powder - 1 tea spoon
18. Salt to taste
19. Oil As required
20. Water As Required 

Methods :

1. Wash and clean  cut vegetables under running water . Collect them  and  put  the vegetables in a bowl . Add  water in the bowl  . Keep a side .

2. Take a large wok . Heat oil in a large wok . When oil is completely hot . Now add a pinch of panch phoron  and stir for few seconds  on high  flame . Once panch phoron is roasted and starts to splutter .

3. Now add  cut vegetables into a wok  and mix well .

4. Also add chopped ripe tomatoes , sprinkle  salt  all over the vegetables  and mix well well on high flame . Let it cook for about 10 minutes . Cover the wok .

5. Once vegetables are tender  . Now add  turmeric powder and 1 table spoon of sugar . Saute till raw smell goes off from vegetables .

6. Next also add  ginger paste , cumin powder , coriander powder , kashmiri dry red chili powder and fresh  finely chopped coriander leaves  . Mix well . Saute till separates oil from masala .

7. Pour 2 cups of water . Mix well . Uncover the wok . Cook for 10 minutes .

8. After 10 minutes , meanwhile vegetables or curry is done . Once vegetables are tender and soft . Gravy is thicken . Maximum water is evaporated  from curry .

9. Now labra tarkari is ready .

10 . Switch off the flame . Pour the curry into a serving bowl .

11. Serve hot with rice or Indian breads .

Bengali Style Paneer Chorchori Recipe / Bengali Style Cottage Cheese Curry

Ingredients :

1. Paneer / Cottage Cheese - 300 gm ( cut into medium cube pieces )
2. Onion - 2 ( peel and cut into thin slices )
3. Grated coconut - 1/2 ( small bowl ) or 5 table spoon
4.  kalo jeera /   Nigella seeds   - 1 small tea spoon
5. Curd / dahi ( beaten )  - 2 table spoon
6. Ripe tomatoes - 1 ( cut into very chopped )
7. Mustard oil as required
8. Salt to taste
9. Turmeric powder as required
10. Sugar - 1 tea spoon
11. Green chili paste - 2 table spoon
12. Whole mustard seeds paste - 3 table spoon
13. Poppy seeds paste - 2 table spoon
14. Fresh coriander leaves ( finely chopped ) - 2 table spoon
15. Water as required 

Methods :

1. Heat oil in a  pan . When oil is completely hot . Now reduce the heat very low .

2. Now  add paneer cubes one after one and fry till few seconds . Remove paneer from hot oil .

3. Now sprinkle    kalo jeera /   Nigella seeds   and fry till few on low flame .

4. Next add slice onion and fry till golden brown on medium flame .

5, Add  finely chopped tomatoes and saute till tomatoes are completely soft .

6. Meanwhile  take curd in a bowl and add salt to taste , turmeric powder , sugar , mustard seeds paste , poppy seeds paste , and green chili paste   . Combine  and mix well .

7. Pour the  spices mixture and mix well .

8. When oil starts to separates from masala .

9. Now add grated coconut and finely chopped coriander leaves . Mix well .

10. Next add fried paneer and 1 cup of water . Mix well . Cook for 10 minutes .

11. When  water is evaporated from paneer . Paneer is soft .

12. Now switch off the flame .

13. Transfer the curry in a serving bowl .

14. Serve hot with Indian  breads  and rice .

Bengali Style Oler Dalna / Bengali Style Yam Curry

Ingredients : 

1. OL / yam - 250 gm
2. Salt  to taste
3. Turmeric Powder - 1 tea spoon
4. Sugar - 1 tea spoon ( optional )
5. Oil  As required
6. Bay Leaf - 2
7. Whole Cumin Seeds - 1 small tea spoon
8. Ginger Paste - 1 table spoon
9. Kashmiri Dry red chili  Powder - 1 table spoon
10. Cumin Powder - 1 table spoon
11. Coriander Powder - 1 table spoon
12. Ripe Tomato - 1 ( finely Chopped )
13. Ghee ( clarified Butter ) - 1 tea spoon

Methods :

1.  Wash  and clean the yam . Peel and remove the  skin  of  yam  . Cut into small pieces of yam . 

2. Take a wok  and switch on the flame .

3. Heat  oil  in  a wok . When oil is completely  hot . Now add  1 small  tea spoon of whole  cumin seeds and  drops 2 pieces of bay leaf . Stir for few seconds on low flame . When spices is  starts to splutter .

4. Now add  cube pieces of  yam into hot oil . Stir and mix . Sprinkle salt to taste  and  add  chopped  ripe   tomatoes  pieces . Mix  well . Cover and close the lid of wok . Cook till 10 minutes on low flame .

5. 10 minutes  later , open the cover of wok . Now  Yam   is  50 %     done .   Yam  is  half  cook and soft .

6. Now add  1 tea spoon of turmeric powder and 1 tea spoon of sugar and mix well . Saute till raw smell goes from turmeric powder .




7.  Also  add  1 table spoon of  ginger paste ,  1 table spoon kashmiri dry red chili powder ,  1 table spoon  of  cumin powder , 1 table spoon  of coriander powder , 1 tea spoon of garam masala powder   and sprinkle  water . Mix well . Once oil is completely separates and  leave the sides  from  wok .

8. Now pour 2 cups of water . Cook till 10 minutes .

9. When gravy starts to thicken  and yam is completely tender .

10. Now switch off the flame .

11. Add 1 tea spoon of clarified butter ( ghee )  and Mix well .

12. Transfer the yam curry in a serving bowl .

13. Serve hot with rice and Indian bread .

Dhaba Style Okra Masla Curry Recipe / Dhaba Style Spicy Lady's Finger Or Okra Curry

Ingredients :

1. Lady's  Finger / Okra / Bhindi  -  10 - 12
2. Ripe Tomato - 1
3. Tomato Ketchup -  3 table spoon
4. Onion  Paste - 3 table spoon
5. Onion - 2 ( peel the onion of  outer skin  and  cut  into very  chopped  pieces )
6. Salt to taste
7. Sugar - 1 tea spoon ( optional )
8. Ginger Paste -  1 table spoon
9. Garlic paste - 2 table spoon
10. Kashmiri Dry red chili paste - 1 table spoon
11. Cumin Powder - 1 table spoon
12. Coriander powder - 1 table spoon
13. Bay leaf - 2
14. Whole cumin seeds - 1/2 tea spoon
15. Garam Masala powder - 1 table spoon
16. Oil as required
17. Fresh coriander leaves - 2 - 3 table spoon
18. Water as required
19 . Turmeric powder - 1/2 tea spoon
20. Pinch  of  Amchur  Powder - Dried mango powder


Methods :

1. Cut  and remove both sides end of  portion . Cut  into 2 inch of  okra . Keep a sides .

2. Heat  oil  in a wok  and temper  with  bay leaf  and whole cumin seeds . Fry till few seconds on low  flame .

3. Next  add  chopped  onion pieces into hot oil . Saute till golden brown on medium flame .

4. Add  onion paste  3 table spoon  and saute till 2 - 3 minutes .

5. Next add  Lady's  finger  or Okra pieces , ripe tomato pieces   and  add  salt to taste . Mix  well .  Saute  till Okra pieces are soft  on low flame . Cook for 10 minutes and cover the wok .

6. 10 minutes later , open the cover  and  mix it . Now add  1 small tea spoon of turmeric powder and 1 tea spoon of  sugar . Mix well .  Saute  for 5 minutes on low flame .

7. Next  add  1 table spoon of ginger paste ,  2  table  spoon  of  garlic paste ,  3 table  spoon  of  tomato  ketchup ,  1 table spoon of kashmiri dry red chili paste ,  1 table spoon of  cumin powder  and sprinkle few drops of water . Mix well . Saute and fry till  separates oil from spices .

8. Now  add 1 tea spoon of  garam masala powder , Pinch  of  Amchur  Powder / Dried mango powder  , and  3 table spoon of  chopped coriander leaves . Mix  well . Saute till few seconds .

9. Now  add 1 cup of water and mix well . Cook for 5 minutes on high or medium flame .

10. While water is evaporated  . Okra and spices are  completely cooked . Now switch off  the flame .
11. Transfer  the curry  to a serving bowl .

12. Serve  hot  with  phulkas   or chapatis .

Ghugni Recipe

Ghugni  is  a  famous street  food   in  India . Ghugni is made from dried yellow  peas , ripe tomatoes , cumin  powder , coriander powder , fresh finely chopped  coriander leaves , chopped onion and garlic .

Even ,   Ghugni  is  made  to  easy . You can serve  for   Home party or Gate to gather  party . Ghugni  is  serve  like  evening  Snacks .  

Ingredients :

1. Dried  yellow peas - 2 cup

2. Salt  to taste

3.  Turmeric  powder - 1 tea spoon

4. Sugar - 1 small tea spoon

5. Potatoes - 1

6. Bay leaf - 2 pieces

7. Whole  cumin seeds - 1 small tea spoon

8. Kashmiri dry red chili powder - 1 table spoon

9. Dry  red  chili powder - 1 tea spoon

10. Cumin powder - 1 table spoon

11. Coriander  powder - 1 table spoon

12. Lemon juice as required

13. Oil  as required

14. Garam masala powder -  1 tea spoon

15. Fresh  coriander leaves finely chopped - 3 table spoon

16. Ripe tomatoes -1 ,  cut  into very finely chopped

17. Onion - 2 - 3 ( peeled  the onion  and  cut  into  slice pieces )

18. Garlic  paste  -  2  table spoon

19. Ginger  paste - 1 table spoon

Methods :

1. Take  a bowl . Now  add  dried  yellow  peas  into  a bowl  .  Pour the enough  water  into  dried  yellow  peas . Soak  the  dried  yellow   peas  for  about whole night  or 7 - 8 hours  and keep  a side . Cover  it .

2. Next  morning  drain the  water  from  dried  yellow peas  and  keep  a side . Take  a pressure cooker  , add  soak  yellow  peas  into  a  pressure cooker  with  water . Cover  and  close  the lid  to pressure cooker . Pressure  cook till  2 - 3 whistles on  medium  flame . Then  switch  off the flame  and  keep  a side .

3.  Take  a  wok  . Now  pour the oil  into a wok .  Heat  the oil . Meanwhile oil  is completely hot . Add  bay leaf  and 1/2 tea spoon of  whole cumin seeds  and fry till few seconds on low flame .

4. Next  add  small  cube  potatoes  pieces  into  hot  oil  and fry until  golden brown . 

5. Add  slices  onion pieces  into hot oil  and  fry for few minutes on medium flame .

6. Add  2 table spoon of  garlic paste and 1 table spoon of  ginger paste . Saute for few seconds .

7. Next  add  1  small  tea  spoon  of  turmeric  powder . Saute till raw smell goes off  from the turmeric powder . Add  chopped  tomato pieces  and  saute  until  tomatoes  pieces  are soft  on medium  flame .

8. Add  salt to taste and 1 small tea spoon of  sugar . Mix well .

9. Next  add  1 table spoon of  kashmiri  dry red chili powder ,  1 tea  spoon of  dry  red chili powder ,  1 table spoon of  cumin powder , 1 table spoon  of  coriander powder and sprinkle few  drops of water . Saute till separates oil  from the spices mixture .

10. Add  boiled  yellow peas into spices mixture  and  pour 1 cup of water . Mix well . Now  add 1 tea spoon of  garam masala powder . Mix well . Cover the wok and cook for  5 - 10  minutes on high flame .

11.  After 10 minutes , open  the  cover  and   Gravy is completely thicken . Then switch  off the flame .

12. Pour the Ghugni  into a serving bowl . Now add 1 tea spoon of lemon juice , sprinkle  finely chopped  green chills and sprinkle  finely chopped   fresh  coriander leaves on top of Ghugni .

13. Serve hot .

Bengali Style Narkel Diye Pui shaak er Tarkari / Bengali Style Malabar Spinach Curry in Coconut

Ingredients :

1. Pui  Shaak / Malabar Spinach - 500 gm
2. Potatoes - 2
3. Brinjal / Eggplant - 1
4. Pumpkin - 250 gm
5. Panch Phoron - 1 tea spoon
6. Oil  as  required
7. Grated coconut - 1 cup
8. Home made bori - 4 - 5 pieces
9. Ginger  paste - 1 tea spoon
10. Green  chili paste - 1 tea spoon
11. Cumin powder - 1/2 small tea spoon
12. Coriander powder - 1/2 small tea spoon

Methods :

1. Remove the  stem  of  malabar spinach  . Wash and clean Malabar  Spinach  under  running water and  keep  a side . Cut into small pieces of Malabar spinach .

2. Cut and remove of top  of   eggplant  . Cut into  cube  pieces  from eggplant . Put  cube  eggplant  pieces into  a  bowl . Pour water into eggplant pieces . Keep  a side .

3.Peel the potatoes of skin . Cut into cube pieces . Peeled  the pumpkin of  skin . Cut into cube pieces .

4. Peeled and remove the skin of pumpkin . Cut into cube pieces . Keep a side .

5.Take  a wok . Now pour the oil  into the wok . When  oil is hot .  Next  add  4 - 5  pieces  of  home made  bori   and  fry  till  golden  brown  on  low  flame  . Then  take  out  the  home made  bori  pieces  from  the  hot  oil  and  keep  a side  . Now add 1 tea spoon of  Panch phoron  and  stir  for few seconds  on  low  flame .

6. Now  add  vegetables  pieces  one  after  one  . Mix well . Sprinkle  salt  to  taste  on  top  of  vegetables . Mix well .

7.Next  add 1 tea spoon of turmeric powder , 1  tea  spoon  of  ginger  paste , 1/2 small   tea spoon  of  cumin  powder ,  1/2  small tea spoon of  coriander  powder ,   1 tea spoon  of  green  chili  paste ,  add  crushed  home made  bori  and 1 tea spoon of  sugar . Mix well . Saute for few minutes .

8. Add 1 cup of grated coconut  and mix well . Saute for  few minutes .

9. Next add 1 small  cup  of  water  into  the  vegetables . Mix well . Cover  the  wok . Cook for 15 to 20 minutes .

10. 15 minutes later , open the cover  of  wok . Meanwhile , water  is  evaporated  from the curry . All the  vegetables  are cooked . Now switch off the flame .

11. Transfer  the  curry to a serving bowl  .

12. Serve  hot  with  steam rice .

Chal Enchor / Rice And Unripe Jackfruit Curry Recipe / Unripe Jack Fruit With Rice Flavour Curry

Chal  Enchor  AKA unripe jack fruit with gobindo bhog rice  curry .  I am collecting  the recipe from Anandabazar Patrika ( Bengali's  Daily  News Paper ) . Recipe  Courtesy :  Munmun  Sarkar  Roy  from  Anandabazar Patrika  on 19th  May  2018 .

Which  is  made  from unripe jack fruit , Gobindobhog rice , ginger paste  , cumin powder , red chili paste . 

Hence , it is curry of  unique  taste . I was using  in  the  recipe  to gobindobhog rice . Which  is aromatic  and  flavorful    rice .

However , it goes well  with  plain rice . You can to  serve  for home party , gate to gether , friends and relative .  Unripe jack fruit is meat like texture .  Chal enchor  is a side dish . Chal enchor  is  a side dish . Chal  enchor  is a  delicious  curry also . Chal  enchor AKA  unripe jack fruit  curry is made  from unripe jack fruit  .

Main  ingredients  is  gobindobhog rice , unripe jack fruit . You  can  to  use Basmati  rice  in this  recipe . Unripe  jack fruit is  substitute food for vegetarian's people .

Unripe jack fruit  is also healthy  and  nutritious  vegetables . Although , unripe jack fruit  is good for obesity , diabetes people , Hypertension and kids also .

You  can to  pack   for office  and school's  to lunch box  to unripe  jack fruit  with rice  curry  with chapatis .

I  hope , you will  like to chal enchor curry .   

Ingredients : 

1. Unripe  Jack fruit  -  1 or 500 gm
2. Potato - 1 
3. Bashmati rice / gobindo bhog rice - 1 small  bowl 
4. Salt to taste 
5. Turmeric  powder - 1 tea spoon 
6. Sugar - 1 tea spoon   
7. Garam masala powder - 1 tea spoon 
8.  Dry  red  chili paste - 1 table spoon 
9.  Kashmiri  Dry red chili paste - 2 table spoon 
10. Ginger paste - 2 table spoon 
11. Ghee ( clarified butter ) - 2 table spoon 
12. Whole  Cumin seeds paste -  1 table spoon 
13.  Whole Coriander  seeds  paste  -  1  table  spoon 
14. Bay  leaf - 2 pieces 
15. Whole  Cumin  seeds - 1 small tea spoon 
16. Ripe tomato - 1 ( cut into very finely chopped pieces )
 17. Oil  as  required 
18.  Whole  cardamom - 1 ( slit and crushed the cardamom ) 
19 Sugar - 1 tea spoon ( optional ) 

Methods : 

1. Wash and clean  the  potato . Peel the skin  of  potato . Cut into medium size cube pieces . Keep a side .

2. In a bowl and add  gobindobhog rice . Pour the water into gobindobhog  rice . Cover and keep a side for about 5 - 6 hours . 

3. Take a unripe jack fruit . Cut and remove on top of unripe jack fruit . Remove and peel the skin of unripe jack fruit . Take a pressure cooker . In a pressure cooker , add unripe jack fruit  pieces , water and salt . Cover  and  close the lid  to  pressure  cooker .  Pressure cook till 2 whistles . keep a side . Drain  the  water from  boiled  unripe jack fruit  . Put the boiled unripe jack fruit  pieces into a bowl . Cover and keep a side .

4. Next , cut into medium size cubes  pieces  of unripe jack fruit . Keep a side .

5.   5 hours later , drain the water from gobindobhog rice . Keep a side . 

6. Take a wok . Pour  the  oil  into the wok . Heat the oil . While oil is completely hot . Now add potato pieces into hot oil . Fry till golden brown color . Take out the fried potato pieces  from  the hot oil . Put the fried potato pieces into small bowl . Keep a side . 

7.  Now , add  soak gobindo bhog rice into hot oil . Fry until golden brown color . Take out  gobindo bhog  rice  from hot oil . 

8. In  the same oil , add bay leaf , whole cumin seeds and  1  pieces  of crushed cardamom pieces . Fry till few seconds . While nice aroma comes out from spices . 

9. Next add boiled unripe jack fruit  into hot oil . Sprinkle salt to taste top of  boiled unripe jackfruit on  medium  flame  . Mix it very well  . 

10. Now  add finely chopped ripe tomato into boiled unripe jack fruit . Mix well . Saute  for 5 minutes on medium flame  and cover it . 

11. 5 minutes later , open the cover and mix well . Now add 1 tea spoon of  turmeric powder and 1 tea spoon of  sugar . Saute till few seconds . 

12. Next add fried potato , fried gobindo bhog rice , 2 tea spoon of ginger paste , 1 table  spoon of dry red chilli paste ,  2 table spoon of kashmiri dry red chili paste ,  1 table spoon of whole cumin seeds paste ,   1 table spoon of  whole coriander seeds paste  and  sprinkle  few  drops  of  water  .  Mix well . Saute till separates  the  oil  from spices  . 

13. Next  add  2 cups of water into the curry . Mix well . Cover and close the lid  of  wok . Cook for 10 minutes on medium flame . 

14. 10 minutes later , open the cover of wok . Meanwhile  rice and potatoes are tender . Gravy is thicken . Now add 1 tea spoon of  garam masala powder and 1 table spoon of ghee into the curry . Mix well . Now switch off the flame . 

15. Pour  the  curry into a serving bowl . 

16. Serve  hot  with rice . 

 

Chilli Kathal / Chilli Unripe Jack Fruit / Chilli Enchor

Chili   kathal   AKA  Chili  unripe  jack fruit  is  made   from  unripe  jack fruit  ,  cornflour , soy sauce  ,  tomato  sauce  ,  onion  ,  garlic  , capsicum  and  other  ingredients  .

Unripe  jack fruit  is  a very  hard  vegetables  . Chili  kathal   is  a new version  of  Indo  Chinese  cuisine  .  it goes  very well  with  Pulao  , Fried rice  ,  Parotta  and chapati . 

Even , it is a delicious , unique , and tasty curry . Many Peoples    are  vegetarian  a new version the chili kathal  for they .   

The  unripe jack fruit   is  texture  like of  meat . Unripe  Jack fruit  is a Summer Special Vegetables .  It is a side dish . You can also serve  as  for home party . Unripe jack fruit  tree is a  popular  of South - East  Asia . It is an easy to make As well . You can to serve for  Weekend  to chili kathal . You can also serve  along  as  for  lunch and dinner .

Unripe  jackfruit  has  many  recipe such as kofta , biryani , dalna , curry , kebab and  chili kathal . In Bengali's  the  vegetables  meat  is  called to  the  Unripe Jack fruit . They are  to called  to Gachh  Pantha   to unripe jack  fruit or young jack fruit .

Unripe jack fruit  is power house of  minerals , micro nutrients , proteins and nutrition .  Unripe  jack fruit is  best  source  of minerals  and  vitamin  .

 Even , unripe  jack fruit  is  good  of  diabetic , Anemia , obesity ,  Hypertension     and  children .

However ,  chili kathal is  a 2 in 1  recipe . First part is boiled method  to unripe jack fruit and then marination methods . Finally is  fry methods   of  marination  unripe jack fruit . Second  part is  curry  method of fried jack fruit .

I hope , you will enjoy to  chili kathal . I would like to  you  try it    to chili kathal for dinner or lunch  at  home .

Recipe  is  here  of  chili kathal ( How  to make chili Kathal  or chili unripe jack fruit ) .

Ingredients :

For the Unripe Jack Fruit Marination :

1.  Maida / All purpose flour - 5 tea spoon

2. Corn flour  - 2 - 3 tea spoon

3. Boil  unripe jack fruit - 1 bowl

4. Garlic paste - 3 tea spoon

5. Green chili - 2 table spoon

6. Salt to taste

7. Soy sauce ( dark ) - 1/2 tea spoon

8. Ginger Paste - 1  table spoon

9. Vinegar - 1/2 tea spoon

10 . Oil  As Required

11. Unripe Jackfruit / Green Jack fruit / Young Jack fruit - 500 gm

For Sauteing Unripe Jack Fruit :

1.  Onion - 2 ( Peeled the onion and cut into slices of onion )
2. Garlic paste - 2 table spoon
3. Ginger paste - 1 tea spoon
4. Soy sauce - 2 table spoon
5. Tomato Ketchup - 3 table spoon
6. vinegar - 1 tea spoon
7. Salt to taste
8. Black Paper powder - 1 tea spoon
9. Green capsicum - 1 ( cut into slices )
10. Red Chili paste - 2 tea spoon
11. Green Chili Paste - 1 tea spoon
12. Corn flour paste - 1 tea spoon of corn flour paste with water .

Methods :

1. Peel  and remove  outer skin of  unripe  jack fruit . Cut  into medium size cube pieces of unripe jack fruit .

2. Take  a pressure cooker , add  along   as  unripe jack fruit pieces , water  and  salt  mix  it  very well Cover  and  close  the lid  to pressure  cooker .  Pressure  cook  for 2 - 3 whistles .

3. Pressure  will  be  released  naturally  from pressure cooker . Keep a side for about 30 minutes or 1 hour .

4. After 30 minutes ,  Open the pressure cooker and drain the water from unripe jack fruit . Put the unripe jack fruit  in a bowl .  Now add  5  tea spoon  of  maida / all purpose  flour  ,  3  tea spoon of  corn flour , add salt to taste ,  3 tea spoon of garlic paste ,  2 table spoon of green chili ,  1 table spoon of ginger paste , 1/2 tea spoon of soya sauce ,  and  1/2 tea spoon of vinegar . Sprinkle  some  water .  Mix it very well  and marination  for about 30 minutes . Keep a side  and  cover it .

5.  30  minutes  later , Take a deep pan or wok . Pour the oil  in a deep pan . While oil is completely hot . Now  drop  the marinated  unripe jack fruit one after one  into  hot  oil  on  medium  flame . Fry till  golden  brown  . Take  out  the  fried  unripe  jack  fruit  from  hot  oil . Remove  the  excess oil  from unripe jack fruit .

6.  Take  a another pan or wok . Now , pour the oil in a wok . Oil is completely hot . While oil is smoking .

7. Next add slice onion  into the hot oil . Fry till golden color on medium flame .

8. Now  add  green  capsicum and  fry  until  soft .

9. Next add  ginger paste , garlic paste , salt to taste , vinegar , soy sauce , tomato ketchup ,  black pepper  powder , red chili paste ,  and green chili paste . Saute  till 2 - 3 minutes  on medium flame .

10. Add corn flour paste  and mix it very well . Saute till 2 minutes on medium flame .

11. Next  add  also to  fried unripe jack fruit  and mix it very well . Cook for few minutes on high flame .

12. Meanwhile gravy is thicken consistency .  Now switch off the flame .

13 . Serve  hot .

Aloo Potol Kumro Dalna Recipe / Potato , Pointed Gourd And Pumpkin Curry Recipe

It  is  a  Traditional   Bengali  vegetable  curry . Which   curry  is   popular  in  West Bengal ( A  state of  India )   . Alu Potol  Kumro  is  also popular  in  Bangladesh's .  Which  is  made  with  pointed gourd , red pumpkin , potato and other spices  in a tomato based  gravy  . Pointed  gourd  is a Summer Special  vegetables .

It  goes  very  well  with  luchi ,  steamed rice  and  Paratha  .   You  can    also  serve   with  luchi  in Sunday special   breakfast   Dish .  As   is  a  traditional   Bengali   cuisine and  side  curry dish .

It  is  garam masala  and  ghee  ( clarified butter )  flavored  curry   . Which  is  tangy  taste .    As     is  a  delicious  and  tasty  dish . 

Health  Benefit  Of  Pumpkin : Pumpkin rich sources of Vitamin A . Pumpkin best sources of Vitamin A , Vitamin B , Antioxidant ,  Vitamin C , Protein , and Micro nutrient . Pumpkin  good for Eye health and good for Retina .  Pumpkin  is  also  good  for  skin  and  hair .

Health Benefit Of Pointed Gourd :Pointed gourd good sources of  Vitamin A , Vitamin B , Vitamin C , Fiber , Protein  and minerals . It  is  easily  digestible  vegetables . Pointed Gourd is also good for Diabetic  , Hypertension ,  and  Obesity . It is prevent to constipation .

 Health Benefit Of Potato  :  Potato good sources of Potassium , Zinc , Protein , Fiber , Vitamin C . Potato good for Osteoporosis , heart health , and  High blood pressure  . Potato Prevent to cancer . 

Ingredients :

1. Potato - 2

2. Pointed Gourd / Parwal  / Potol  - 12

3. Pumpkin - 250 gm

4. Bay Leaf - 2 pieces

5. Whole Cumin Seeds - 1/2  tea spoon

6. Salt to taste

7. Turmeric powder - 1 tea spoon

8. Sugar - 1 tea spoon

9. Ripe tomato - 1 , cut into very finely chopped

10.  Oil   as  required

11. Cumin Seeds paste - 1 table spoon

12. Coriander paste - 1 table spoon

13. Kashmiri Dry red chili  paste - 1 table spoon

14. Garam Masala Powder - 1 tea spoon

15. Ghee or clarified butter - 1  tea spoon

Methods

1. Wash   and   clean  the  all  vegetables  nicely under  running  water  .

2. Dry the vegetables with kitchen towel and keep a side .

3. Peeled  the potato from  the outer skin . Cut into medium size pieces . Keep a side .

4. Cut  and  remove  of  pointed gourd  and   both  side's  in  the  end's  of  part   . Scrape the skin from pointed gourd of few part . Cut into halves pieces .

5. Peeled  the pumpkin outer skin . Cut into medium size cube pieces . Keep a sides .

6.  Take a wok  and  pour the oil  into the wok .

7. Once  the  oil  is hot . Add  medium size  cube  potato  into the oil . Fry  till golden brown color . Take out  the fried potato from the oil .  Put the fried potato into the bowl  and keep a side .

8. Now  add the pointed gourd into oil . Fry till golden brown color and pointed gourd are tender .  Take  out  them  and  put  the bowl . keep a side  .

9. Put   medium  size  cube pumpkin into the hot oil . Fry  till  brown . Take out the hot oil and put the fried pumpkin into the bowl . Keep a side .

10. Now  add  few drops  of oil into the wok  and heat the oil .

11. Once  oil  is  hot . Add bay leaf and whole cumin seeds . Stir for few seconds .

12. Add  finely chopped ripe tomato into the  wok . Fry till tomatoes are soft .

13. Next add   fried  potato , fried pointed gourd and add fried  pumpkin   into the wok . Sprinkle  salt to taste and mix it very well .

14. Add 1/2 tea spoon of turmeric powder and 1 tea spoon of sugar and mix it well . Saute for few minutes .

15. Now  add 1 table spoon of   cumin seeds  paste ,  1 tea spoon of coriander seeds paste , 1 table spoon of kashmiri dry red chili paste   and mix it very well .  Sprinkle few drops of water because prevent  to  spices from the  burning  . Saute all spices till oil separates from the spices .

16. Now  pour enough  water into the fried vegetables and spices  . Mix it very well  and cover it  . Let  it cook .

17. 10 minutes later , open the wok  cover . Meanwhile   gravy  start  to  thicken  consistency   and  potato , pointed gourd and pumpkin  are tender .

18. Now add 1 tea spoon of ghee and add 1 tea spoon of garam masala powder . Mix it very well . Switch off the flame .

19 . Transfer to a serving bowl .

20. Serve hot with luchi ,  steamed  rice  or  Phulkas .

Potato and paneer curry Recipe / Potato And Paneer ( Cottage Cheese ) Curry Recipe / Aloo Paneer Recipe

Aloo  Paneer curry is a Healthy dish .  It is also easy to make . This recipe is  tangy  taste  recipe . This  recipe  is  made  with  paneer ( cottage cheese ) , potato , ripe tomato ,  and  many types  of  spice . Main  ingredients  is   in  this recipes are potato and cube paneer ( cottage cheese ) .  Potato and  Paneer  curry  goes very well with chapati  , steam rice , Pulao ,  Fried rice ,  Matar  Pulao , Jeera  rice  , luchi , and  paratha .
You  can  serve  with friend , relative , and  family member . You can also serve  for   Home   Party  Dish . Paneer  or  cottage  cheese   is   made  from  fresh milk .

Which  is  tomato based  gravy  recipe . You  can   use   to  Fresh  Tofu   in  the   Recipe . It  is  also    very easy   and  tasty  dish  . Potato and Paneer curry along goes well with  Naan Paratha  And  Tandoori Roti . 

Paneer  is  a high sources of  calcium ,  Protein , vitamin D , phosphorous and Vitamin A .  Paneer is also rich   copper , magnesium , phosphorus   and selenium .  It  prevents  many type of bone disease . Paneer is good  for Osteoporosis , tooth  decay , high blood pressure , diabetic , constipation . Paneer is easily digested  in human body . Paneer is best source of omega 3 fatty acids .

Paneer is a good quality vegetarian diet  for  vegetarian  people .

Potato  is  best  sources of potassium , fiber , magnesium , vitamin 6 . Potato good for heart patients , High blood pressure patients . Potato is good  for  immunity  system . Potato is easily digestible vegetables . Potato  prevention to cancer .

Ingredients

1. Paneer / cottage cheese -  400 gm

2. Coriander  powder  - 1 table spoon

3. Cumin powder  - 1 table spoon

4. Tomato puree - 1/2   cup

5. Bay leaf - 2 pieces

6. Whole  cumin seeds - 1 small tea spoon

7. potato - 2  peeled the potato and cut into cube pieces

8.  Oil  as  required

9. Garam  masala  powder - 1 tea spoon

10 . Ripe  tomato - 1/2 cup , cut into very finely chopped pieces

11. kashmiri dry red chili powder - 1 table spoon

12. Dry  red chili powder - 1/2  tea spoon

13. Ghee or clarified butter - 1 tea spoon

14. Turmeric  powder - 1  tea spoon

15. Salt to taste

16. Sugar - 1 tea spoon

17. Ginger  paste - 2 table spoon

Methods :

1. Take  a wok or  pan .  Add  oil  into the pan . Heat  the  oil .  Oil  is  completely  hot .

2. Then   add  one after  one  cube  pieces  paneer  into  the oil  on  low  flame  . Fry  till  light  color  or  fry till few  seconds .  Then  take  out  the  paneer   from  the pan . Put  the paneer  into the bowl  and  pour  the   water  into  the  bowl . Keep a side .

3. Same  remaining  oil  and  heat   the   oil  . Temper  with bay leaf  and whole cumin seeds . Stir  for few  seconds .

4. Put  the potato  and  fry  till  golden  brown color .

5. Then  sprinkle  salt to taste  on  the  potato . Mix  it very well .

6. Then add  1 tea spoon of turmeric powder  and mix it very well . Saute  until  raw smell  goes  out  from  the  turmeric  powder .

7. Next   add   finely  chopped  ripe  tomato  into  the mixture . Saute  till    ripe tomatoes  are release more water  and  it   mash  very  well .  Then  add  1 tea spoon of sugar  and mix it very well .

8.  Then  add  1/2  cup  of  tomato  puree ,   2 table  spoon of  ginger  paste   , 1  table  spoon of  cumin powder , 1 table spoon of coriander  powder , 1 table spoon of  kashmiri dry red chili powder , 1/2  tea spoon of dry red chili powder  and  sprinkle  few  drops  of  water  . Mix  it  very  well .

9.  Continuous  stir and  prevent  to spices   from  the  burn  .   Saute     until  separate  the  oil  from the  spices .   

10.  Now  Pour   fried paneer  ( cottage cheese ) with water  and  mix it very well . Cover  and  close the lid .  Let  cook  .

11.   Gravy  is   completely  thicken  . Potatoes  are tender . Paneer  ( cottage cheese ) are soft . Then add 1 tea spoon of  garam  masala powder  and 1 tea spoon of ghee  into the curry . Mix it Very well . 

12.  Immediately  switch  off  the flame .

13. Pour the curry into the serving bowl  or  Transfer  to  the curry  to a  serving bowl .

14. Serve hot with   Jeera  rice    paratha    chapati  ,   Fried rice ,  Matar  Pulao .  

Chal Thor / Chal Diye Thor / Banana Stem In Aromatic Rice Gravy / Banana Stem With Rice Gravy

Thor or Banana Stem is a very popular food in west Bengal  ( A   State  Of  India  )  . It  is  made with    Gobindobhog  rice , tomato , coconut and potato .  It  is  a   Completely  vegetarian  dish .Chal  Thor  can be serve it  to  lunch time . Chal   Thor    goes  very  well    with   steam   rice . This   recipe  is  easy  to  make . Chal Thor  is  a  very   flavorful  dish .  Serve  it  along  with  steamed  rice  for  a  simple  weekday  lunch.

Banana Stem is  best source of  Fiber , Iron , Potassium , Vitamin B12 , Vitamin B6  and many  types of   Micro nutrients  . This vegetables  good for diabetic patients , Anemia Patients , and constipation patients . Thor  prevention  of  constipation . Banana stem  good  for  High Blood Pressure . Banana Stem good for obesity patient and reduce the weight .

Tomatoes  is  good  source  of vitamin A , Potassium , Protein , Minerals   and Carbohydrates . Tomatoes  are  provides  essential   Antioxidants  . Tomatoes are good for Heart and prevention of bad Cholesterol .    

Ingredients :

1. Thor ( banana stem ) - 1
2. Gobindobhog  rice -  4 - 5 table spoon
3. Cashew nuts - 1 tea spoon
4. Kishmish / Kaju ( cashew nuts ) - 1 tea spoon
5. Cumin paste - 1 tea spoon
6. Coriander paste  - 1 table spoon
7. Kashmiri Dry chili paste - 1tea spoon
8. Dry red chili paste - 1 tea spoon
9. Salt to taste
10. Sugar - 1 tea spoon
11. Turmeric Powder  as  required
12. Garam masala powder - 1 tea spoon
13. Coconut ( finely chopped ) - 2 - 3 table spoon
14. Coconut ( grated ) -  5 table spoon
15. Bay leaf - 2 pieces
16. Whole cumin seeds - 1 tea spoon
17. Ghee ( clarified butter ) - 1 table spoon
18. Whole cardamom ( slit and crushed ) - 1 pieces
19. Ripe tomato - 1 ( cut into very finely chopped )
20. Potato - 1 , ( peeled and cut into cub pieces )

Methods :

1. Take  a bowl  and  add gobindobhog  bhog rice  into the bowl  . Pour 1 cup water into the bowl . Soak the rice for about  3 - 4 hours . Cover the bowl and keep a side .

2. Wash and clean the thor or banana steam under running cold water and keep a side  . Cut into both sides end of part . Cut and remove outer skin lairs from the banana stem .  Cut  into very finely chopped  pieces  to  banana steam . Keep a side . Take  a bowl  and  pour  water into the bowl . Marinate  banana steam with turmeric powder and sprinkle  some salt . Mix it very  well  and cover it . Keep a side for about 5 - 6 hours .

3. After 6 hours , take a pressure cooker and add the marinate banana stem into the pressure cooker . Pour  the   water  into the pressure  cooker .Cover and close the lid . Pressure cook   for    2  whistles . Then switch off the flame . Keep a side and allow to cool .  Pressure  will  be   releasing  naturally    from  the pressure cooker . Once  the pressure release  completely . Then open the pressure cooker . Drain , strain  and  squeeze  out  excess water   from the boiled  banana steam . Put the boiled  banana stem ( thor ) into  other  bowl . Keep a side and allow to cool .

4.   Once it completely cool . Then  start to  mashed the banana stem ( thor )  with  hand  . Keep a side .

5.  Drain out the water from the  gobindobhog  rice and keep a side .

6. In a wok  or pan  and  heat the  oil .  When oil is completely hot .

7.Then  add  cube potato into the hot oil . Fry till golden brown color. Take out  from  the oil . Keep a side .

8. Fry  gobindobhog rice in same  oil . Fry till golden brown color . Take out from the oil . Keep a side .

9. Next  add  finely chopped coconut  into same  oil . Fry till golden brown color . Take out them and keep a side .

10. Now add oil into the wok . Heat the oil and heat for about 2 minutes .

11. Temper with  bay leaf , cumin seeds and crushed cardamom . Fry till golden brown color . When fragrance comes from the spices .

12. Next  add  finely chopped tomato . Saute for few minutes .Saute till tomatoes are soft .

13. Add salt to taste and turmeric powder . Mix it very well . Saute for few seconds . 

14. Add kashmiri dry red chili powder  , add  1 tea spoon sugar ,  dry red chili  powder , cumin powder    coriander powder  .  sprinkle   few drops of water  . Stir constantly   prevent  to the  all spices  from  burning   . Saute  all the spices . When  All  the  spices  starts  to  separate .

15. Next add  Mashed banana stem ( thor )  into the spices  and  mix it very well .

16. Now add  grated coconut , fried potato , fried gobindobhog  rice , fried  chopped  coconut , cashew nuts and raisins  . Mix it very well.

17. Add 1 cup of water into the spices and Boiled stem ( thor ) . Mix it very well  .

18. When water is evaporated from the curry . Then add 1 tea spoon of  ghee  and  1 tea spoon of gram  spices  powder into the curry . Mix it very well .

19. Switch off the flame .

20. Transfer to a serving bowl .

21. Serve hot .

Bengali Style Choto Aloo Dum Recipe / Choto Aloor Dum Recipe / Bengali Style Spicy Babay Potato Curry Recipe

Choto Aloor  Dum  is a  Delicious  curry  . It  is  made  from  Potato , onion , capsicum , tomato and  other spices  . So , it  is  one  onion  and  garlic  curry  dish .

Aloo  dum  is  popular  dish  in  India  and   Bangladesh  . Which is completely  curry dish . Even it is  made  from  baby  potato . It  is  also  as   side dish . You  can serve  for  dinner .  

It goes well with  luchi , paratha  and rice . It  is  serve  with breakfast . You can   serve  also  along  to friends and relative .

Main ingredients  is  baby potato  and  capsicum in  this  recipe . It is easy to  make . Even  Aloo Dum is a popular dish  of Bengali Cuisine .

In  Bengali's  the  Aloo dum  is  serve  to  weekend  for  Breakfast  with luchi's .  Aloo dum is  serve  during  Bengali  occasion  . Today i am sharing  this  recipe . You  would not  be  disappoint  for  my  recipe . Even  alooo  dum  you  can  enjoys with luchi or puri . You can also  serve as  to Home party .

Fresh  coriander leaves  give a flavor and taste in this recipe .  Green Capsicum , fresh coriander leaves  and garam masala powder is secret and magical  flavor ingredients  .  This  Aloo  dum  is   also   a  Restaurant   Dish  .

Aloo  dum   has    many   way  recipe   . It  is   one   another   recipe . Even   it is Nutritious , Flavorful  and  aromatic  dish .  It is  one  tangy flavor curry . Which  flavor is  tangy  and aromatic . Taste  is unique , delicious  and  yummy .     

Ingredients :

1. Baby Potato - 300 gm

2. Bay leaf - 2 pieces

3. Whole Cumin seeds - 1 tea spoon

4. Ripe Tomato - 1 , ( finely chopped )

5. Salt to taste

6. Turmeric powder as required

7. Sugar - 1 tea spoon

8. Fresh coriander leaves - 2 table spoon ( finely chopped )

9. Green  Capsicum - 1 , ( Cut into sliced pieces )

10. kashmiri dry red chili powder - 1 table spoon

11. Cumin seeds powder - 1 tea spoon

12. Coriander powder - 1 tea spoon

13. Garam masala powder - 1 tea spoon

14. Ginger paste - 1 table spoon

15. Garlic Paste - 1 Tea spoon

16. Onion - 2 , ( Peeled the onion , cut into sliced pieces )

17. Mustard Oil As required

Methods :

1. Wash and clean the potatoes .

2. Take a pressure cooker . Then add the potato and water  into the pressure  cooker .  Mix it very well . Close the pressure cooker lid . Cook the potato for 2 whistles .

3.  When it is done . Then switch off the flame . Allow to cool .

4. Once it cool . Open the pressure cooker .

5. Drain the water from the baby potatoes . Peeled the potato from skin  . Keep a side .

6.Take a wok . Then add oil  into the wok . When oil is hot and smoke .

7. Then add bay leaf and whole cumin seeds . Stir for few seconds .

8. Next add finely sliced onion into the oil . Fry till golden brown color . Then add green capsicum pieces into the oil . Fry till few minutes .

9. Add boiled potato into the wok .Mix it very well .

10. Now add salt to taste and ripe tomato pieces . Mix it very well . Reduce to the heat . Cover the wok . Cook for few minutes .

11. After few minutes , open the cover . Give a stir .

12. Now add turmeric powder into the potatoes . Mix well . Saute for few seconds .

13. Next add sugar , kashmiri red chili powder , cumin powder , coriander powder , ginger and garlic paste . Mix it very well .

14. Now add finely chopped coriander leaves and garam masala powder  . Mix it very well .

15. Saute for  all species until oil is separates from the spices  .

16. Next add 1 cup water into the spices  and baby potatoes . Mix it very well . Cook  for  5  -  10 minutes .

17. When gravy is thicken and baby potatoes are completely tender . Then switch off the flame .

18. Transfer the Aloor Dum to the serving bowl .

19. Serve hot .