Potato is such a vegetable that without its presence any kitchen will be incomplete. Many of us (especially me) consider it as a dull product. It has neither the Look nor the Taste. But there is no Bengali meal which is complete without potato. Be it fried or curried; potato has to be present in the platter.
Previously I shared Bengali’s enormous love for Potato in the post Bengali Aloo Dum: Complete Veg No Onion No Garlic. As the name refers it was a complete veg platter without onion and garlic which is mostly used during puja or festival time or some special/auspicious day when you want to restrict yourself to pure veg food.
Today I will be sharing another simple yet delicious preparation of potato. It is also a gravy item but can be served as dried preparation too: Bengali Alu Dhonepata Tarkari or Potato Gravy with Onion and Coriander Leaves. Less ingredients and simplicity is the core of this preparation. This Potato Gravy with Onion and Coriander Leaves is all about flavors and freshness. It has fresh green chili, coriander leaves and nigella seeds to make this simple preparation delightful and tasty.
Here is the recipe of Bengali Alu Dhonepata Tarkari or Potato Gravy with Onion and Coriander Leaves.
Ingredients:
Potato: 5-6, medium
Onion: 2, small
Coriander leaves: handful
Fresh green chili: 3-4, (hence I had long and hot chili I used only 2)
Nigella (or onion) seeds: 1 tsp
Turmeric powder: 1 tsp
Salt to taste
Warm water: 4 cup
Mustard oil: 4 tbsp
Preparation:
Wash and clean vegetables. Let’s finish the chopping and dicing job first. Peel and dice potatoes in cubes. Chop onion in cubes. Finely chop green chili. Roughly chop coriander leaves.
Heat 2-3 tbsp of oil in a wok. When the oil is smoking hot add nigella seeds and green chilies Allow them to crackle.
Add onion and sauté on medium low flame for 2-3 mins or until onion is soft. Don’t over fry or burn them. Onion shouldn’t change its color.
Add potato and sauté for few more mins.
Make sure potatoes get coated with oil and nigella seeds.
Add salt and turmeric and mix well with the rest.
Add water and bring it to boil. Cover and let it cook until potatoes soften.
Throw in the coriander leaves and mix with a light hand. Continue cooking uncovered.
Adjust seasoning. Once potatoes are done check the consistency of the gravy.
Once you reach your desired consistency switch off the flame and transfer it to the serving bowl immediately.
Serve hot with Luchi, Paratha, Fulka or Roti. I served it with Savory Pancake. This Bengali Alu Dhonepata Tarkari or Onion Potato Gravy with onion and Coriander Leaves goes well with Steamed White Rice and Masoor Daal too.
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