This Potato Curry is my first attempt in making a dish in the Bengali style. Since we are not used to Mustard Oil in cooking, I was hesitant to try a traditional Bengali recipe. But, this dish turned to be a very tasty one.
Potato – 400 Gms (Peeled and cut into large pieces)
Mustard Oil – 2 tbsp
Cumin Seed – 1 tsp
Bay Leaf – 1
Star Anise – 1
Green Cardoman – 4
Cinnamon Stick – 2 pieces
Onion (Large) – 1 (cut into small cubes)
Sugar – ½ tsp
Coriander Seed Powder – 3 tsp
Red Chilli Powder – ½ tsp
Fennel Seed Powder (Saunf Powder) – ¾ tsp
Turmeric Powder – ¼ tsp
Tomatoes (medium sized) – 3
Salt to taste
Green Chilli – 2
Fresh Curd (Yogurt) – ½ cup
Chopped Coriander Leaves – for garnishing
Heat the Mustard Oil in a pan till the Oil starts smoking.
Add Cumin Seeds. When they crackle, add Bay Leaf, Cinnamon Stick, Anise and the Green Cardoman. Stir for a few seconds. Add the Onions and ½ tsp of Sugar and little Salt. Sugar helps in caramelizing the Onion. Sauté the Onion in medium flame for 2 to 3 minutes.
Add the Coriander Seed Powder, Fennel Seed Powder, Haldi Powder, and Chilli Powder. Stir for a minute.
Add the crushed Tomatoes and cook them till the Oil separates.
Add Chopped Potatoes, Yogurt, Green Chillies and also 2 cups of water. Mix well. Adjust the seasoning.
Cover the pan with a lid and simmer for 8 to 10 minutes till the Potatoes are done well.
Transfer to a serving bowl and garnish with the Coriander Leaves.
Mustard Oil has a strong pungent smell and taste. To remove them, you must always heat the Oil to a smoking point every time. The color will also change. You can heat the Oil as above, cool it and store for future use.
This taste will taste good only if Mustard Oil is used.