Ah..what can I say to praise this darling! This curry with a little daal ( lentil soup ) and hot boiled rice makes me feel heavenly. This is a very popular Bengali dish which is very easy to prepare and the ingredients are also very basic.
- Things needed :
- Potato – 4, medium sized. Potatoes must not be sweet, or else the taste will be spoiled. I don’t like even slightly sweet potato for this particular dish.
- White poppy seeds – 6 tbsp. Don’t use black poppy seeds. Black poppy seeds are bitter in taste which will result in a bitter curry ( I tried this, trust me 😦 )
- Green chilies – 6. You can use less chili if you like
- Turmeric powder / paste – 1 tsp. I always like to make my own raw turmeric paste. If you don’t want to yellow up your ingredients or your hands etc., or if you don’t like the smell or whatever, you can always use turmeric powder
- Salt – as needed
- Oil – 4 tbsp., or as you usually use. I generally use olive oil for cooking, but for this particular dish I prefer mustard oil
- How to cook :
- Wash and peel the potatoes. Chop them into small square blocks as shown in the picture
- Grind the white poppy seeds with the green chilies and little water. Don’t make a fine paste, rather make a coarse one. The paste should not be runny
- Heat oil in a wok. Throw in the chopped potatoes. Fry until they become golden and little bit soft. This may take around 15 minutes in medium heat
- Add the paste made from white poppy seeds and green chilies and mix very well. Also mix the turmeric powder / paste
- Add salt and 1/2 cup water. Cook covered till the potatoes are cooked. Stir now and then to avoid sticking to the bottom of the wok. The curry should not be runny nor too much dry, but something in between them
Serve with hot boiled rice and raw green chili. A perfect combination will be boiled rice and red lentil soup ( or daal ). Happy Cooking!