Bengali people are known for their love for potatoes. Naturally we always keep a look out for recipes that involve potatoes. This spicy version is one such that tastes great with rotis, parathas or puris. If you are making this dish in winter, you may use the small variety of potatoes popularly known as “notun alu”. Any other time of the year, you may simply use whatever is handy.
- Cumin seeds
- Fenugreek seeds
- Mustard seeds
- A little more of Whole Cumin for tempering
- A little more of mustard seeds for tempering
- Amchur (dried mango powder)
- Turmeric & chilli powder
- Fennel seeds
- Cooking Oil
- Dry roast cumin seeds, fennel seeds, mustard seeds, fenugreek seeds in a pan. Be careful about the mustard and fenugreek seeds as they tend to become bitter. You may add them a little later in the process.
- Now grind these and keep aside
- Peel and Cut the potatoes into cubes. If you are using the smaller variant, as I have, simply peel the potatoes.
- Prick them all around with a fork (this helps in absorbing the flavour) and boil them in salted water
- Heat oil in a pan and temper with cumin seeds, mustard and asafoetida
- Now add the boiled potatoes and keep stirring
- Now add whisked yoghurt and amchur (dried mango powder)
- Once mixed well, add the roasted spice powder to this
- Add chilli & turmeric powder
- Add salt & Sugar to taste
- Once the yoghurt and the potatoes are all mixed well, the spices are cooked well and the oil starts to separate from the spices, turn the heat off.
- Garnish with a little more of the roasted powder or chopped green chillies or chopped cilantro.
Serve with rotis or parathas or puris.