This spicy and delicious Aloor Tarkari is a must whenever we make Kochuri at home, it pairs well with Luchi also. I adapted the recipe from here, and I did some minor changes to the original recipe according to my preference. It’s an easy recipe to try, this Torkari will remind you about the mornings when you would get to eat Kochuri and Aloor Torkari from your nearby Bengali sweet shop in your hometown.
I hope you’ll enjoy cooking this recipe, and if you’re trying this don’t forget to share your experience with me. 🙂
Kolkata Sweet shop style Aloor Tarkari for Kochuri / Spicy Bengali style Potato Curry
This Kolkata Sweet shop style Aloor Tarkari / Spicy Bengali style Potato Curry is an easy recipe to try at home. Serve this with Kochuri/Luchi for a great eating experience.
Ingredients
- 4- Potato (medium-sized)
- ½ cup- Dried yellow peas/Motor
- ¾ tsp- Cumin powder
- ½ tsp- Coriander powder
- ½ tsp- Red chilli powder
- ½ tsp- Turmeric powder
- ½ tsp- Aamchur powder/Dried Mango powder
- ¼ tsp- Garam masala powder
- 1 tsp- Sugar
- 2- Green chillies (halved)
- ¾ tbsp- Ginger paste
- Salt to taste
- ¼ cup- Mustard oil
For tempering
- ½ tsp- Panch phoron/Bengali five spices (read note)
- ¼ tsp- Hing/Asafoetida
- 2- Dry red chilli (halved)
Instructions
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Soak motor overnight. The next morning wash them well, and pressure cook to boil. The yellow peas need to be boiled with grains visible but cooked from the inside at the same time. So, adjust the whistles accordingly. Open the lid after the pressure has reduced, keep aside.
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Cut the potatoes with the peel on into cubes, wash well and keep aside (read note).
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Heat oil in a kadai, add the potatoes and fry them over medium heat until pale golden in colour, remove and keep aside.
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In the remaining oil temper with all the ingredients mentioned ‘for tempering’.
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Add all the spice powders (except Garam masala powder), ginger paste, salt, and green chillies. Mix and cook over medium heat for a few seconds. Now add a few tablespoons of water, and keep stirring the masala until it starts leaving oil. Adding water at this stage prevents the spices from burning, helps to dissolve the masala, and enhances the flavour.
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Add the potatoes now, mix well to coat with the spices. Add water just to level the potatoes, cover, and cook.
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Add the boiled Motor, sugar, and garam masala powder when the potatoes are half-cooked. Mix well, adjust the amount of water if required, cover, and cook until done.
Recipe Notes
- To faster the cooking process, you can use boiled potatoes for this recipe.
- Please make sure to use the authentic Bengali Panch phoron which has Radhuni (Wild celery seeds) in it. If the panch phoron you’re using has black mustard seeds in it, then use a small pinch of Radhuni along with it at the time of tempering the spices in this recipe.
