Kalojeera diye Aloo r Torkari (Potato curry with Nigella seeds)

Subho Ashtami/শুভ অষ্টমী...


kalojeera diye aloor torkari is a signature Bengali dish which is generally served with hot luchis(puris).I love this curry since my childhood.My grandma used to make it for us during puja and I learned this dish from her.The best things about this curry is that it’s very easy to make with very less number of ingredients.This is a no onion and no garlic recipe.That’s why I choose to share it on the day of “Asthami”(The only day during Dugra Puja in which we Bengali’s prefer to eat “Niramis”/Vegetarian Food,And for Bongs Veg means No Onion-garlic Recipe like Janis.But I consider Onion and garlic as veg.Only for any Puja or any specific day I prepare without onion-garlic.So the recipe which I am sharing is purely veg).Try this recipe with luchi and I am sure you will love them too.


So lets begin the recipe with step by step pictures….
For Luchi check the link:

Ingredients:
Potatoes -5-6 (cut into small pieces)
Tomato(medium sized)-1(cut into small pieces)
Nigella seeds/Kalojeera/Kalonji -1 teaspoon
Green Chilly- 3-4(cut into half)
Red chilly powder -1/2 teaspoon
Turmeric powder -1/2 teaspoon
Salt to taste
pinch of sugar(optional)
Oil/ghee-2 table spoon

Method:
Peel and cut the potatoes into cube.


Heat a deep pan. Add oil/ghee and the nigella seeds and green chilies.

Then potatoes and saute for 3-4 minutes on high flames.
Now add turmeric powder,red chilli powder and salt and mix well.


Add chopped tomato (if using ) and saute for a minute.Now add water and cover the pan with lid.Cook around 20 to 25 minutes, until the potatoes are soft and almost breaking apart and the gravy becomes slightly thick.


Garnish with fried green chillis.


Serve this with luchis/puris/deep fried Indian bread.

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