andquotspicy alur dumandquot

This is the spicy potato curry that accompanies kochuri at roadside shops around Calcutta. A breakfast favourite.

Kochurir alur torkari

potatoes

mustard oil

pcs dried red chillies

1⁄4 tsp hing (asafoetida)

tsp panch phoron

g ginger

g green chillies

g spice mix (see recipe below)

1⁄2 tsp kashmiri red chilli powder

g sugar

salt

1⁄4 tsp kasuri methi

g beetnoon (black salt)

g water

‍5 g boiled motor (whole yellow peas)

cumin powder

coriander powder

turmeric powder

g red chilli powder

g amchur powder (dried-mango powder)

g gorom moshla

g chaat masala

Combine cumin powder, coriander powder, turmeric powder, red chilli powder, aamchur powder, gorom moshala, and chaat masala, in the proportions given. This will yield about 25 g of the spice mix, but for this recipe, we need only 5 g. Store away the rest in an air-tight jar for future use.

Soak motor (whole yellow peas) overnight. Boil them the next morning, drain the water and set aside.

Soak potatoes in water and scrub them clean. Don't peel the potatoes; the potato skin adds flavour.

Chop green chillies and ginger. Crush them using a mortar pestle into a fine paste, with a pinch of salt.

Heat mustard oil in a kadai until it smokes gently and changes colour to a pale yellow. Temper with dried red chillies. Add hing (asafoetida) and fry for 10 seconds. Add panch phoron and wait until the methi (fenugreek) in it turns red. Now, add the ginger and green chilli paste. Fry everything on low heat for 30 seconds.

Add 5 g of the spice mix that you prepared earlier. Also add kashmiri red chilli powder and sugar. Frying red chilli powder and sugar directly in oil leads to a rich red colour. Fry the spices on low heat for 30 seconds. Be careful not to burn them.

Now, add the potatoes and stir to coat them with the spices. Add salt and mix everything well. Now, put the lid on and sauté with spices on medium heat for 6 minutes.

Crush some kasuri methi and sprinkle it over the potatoes. Add beetnoon (black salt) and mix it well.

Add 300 g hot water to form the gravy. Cover and let simmer until the potatoes are cooked. This should take about 10 minutes. The starch from potatoes will thicken the gravy. But in case it doesn't happen, mash a couple of potato pieces and mix them with the gravy.  

https://www.youtube.com/watch?v=_LFgY4GGq60

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