Shada Alu'r Torkari (boiled)
This style of Bengali potato curry is light and comforting, eaten for breakfast with luchi or porota
- Cooking time30 mins
Calories163kcal
If you have never had shada alur torkari before you may look at the recipe and think—boiled potatoes with a nigella-seed tempering—how good can it be? But make it once and you will be shocked at how delicious and comforting this incredibly simple dish tastes. It really lets the potato flavour shine like almost no recipe we can think of. Mashed potatoes are comforting, but they have a lot of butter and cream and salt and pepper. Potato soup has tonnes of other ingredients. Even alur dum and the spicy alur tarkari have other things going on. This has none. It is the purest homage to the Bengali love for potatoes.
Frequently Asked Questions
Ingredients
Serves
4 servings
- 500 g potatoes (2 cm cubes)
- 250 ml water
- 5 g salt
- 30 g vegetable oil
- 2 pcs dried red chillies
- ½ tsp panch phoron
- 2 pcs green chillies
Method
- Cut the potatoes in 2 cm cubes. Boil them with water and salt until tender. Set aside.
- In a kadai, heat vegetable oil. Temper with dried red chillies, panch phoron, and green chillies.
- Add the boiled potatoes along with the water.
- Simmer on low heat until the sauce thickens. Serve hot.
