- Servings: 4
- Preparation time: 15 minutes.
- Frying time: 23 minutes.
- Cooking time: 10 minutes.
- Total time: 48 minutes.
Wherever you go almost every part of world potatoes is used some way in culinary; people would like to eat as side dish as well as main course or staple meal. The potato is called Jagaimo (じゃがいも) in Japanese; throughout the year it comes in the market like new harvest by look and taste. Japanese use the potato in so many ways like salad, mashed potato tempura etc…
We are staying in Tokyo, Japan since 2018, the taste and texture of potato forced me to cook and enjoy variety of recipe so I posted already so many recipes of potatoes from different states of India and today’s recipe is influence’s by Indian states of west Bengal. Do enjoy with your family…
- Potato: 400 gm
- Onion: 2 no. (Medium size)
- Garlic: 6-8 cloves
- Red chilli: 6-8 no.
- Ginger: 1”piece
- Mustard oil: 50 ml.
- Cumin: 1 teaspoon
- Kalongi (Nigella sativa): 1 teaspoon
- Turmeric powder: ½ teaspoon
- Coriander: 1 tablespoon
- Yellow Mustard: 1 tablespoon
- Salt: 1 tablespoon
- Coriander leaves: 1 tablespoon
- Curd (yogurt): half cup
- Sugar: 1 teaspoon (optional)
- Dry coconut: 1 tablespoon
- Dry roast coriander seeds and cumin, grind roughly keep aside.
- Peel and chop potatoes into ½” slices, keep aside.
- Chop onion and garlic longitudinally, keep aside.
- Dry grind mustard, salt and red chilli (6 no), then add 2 table spoon water and ginger, wet grind all together, you may add more water if required. Make fine paste and keep aside.
- Heat oil in a heavy bottom; add kalongi and couple of red chilli sputter it for few seconds, add chopped garlic and onion, stir fry till onion gets translucent (4-5 minutes).
- Add prepared mustard paste; stir fry for couple of minutes, add roughly ground coriander and cumin, stir fry for couple of minute. Add half quantity of curd; stir fry on lower flame till liquid dries up (3-4 minutes). Add chopped potatoes, stir fry until oil separated from sides (5-6 minutes); add salt and turmeric powder and leftover curd, continue to fry for couple of minutes, add one cup of water (as per your desire consistency of curry) and let it boil, lower the flame and cook until done (6-8 minutes).
- Put off the flame, and decorate with coconut slices and green coriander leaf.
- Serve hot or cold with steamed rice or chapatti.
- Note: you may prepare in pressure cooker and save your time.