12 Nov A Potato Recipe from Eastern India
Here’s a lip-smacking recipe that brings the humble potato alive with the tangy spice and aroma of Mustard Oil.
In fact, this is a traditional and homely delicacy that is popular in Bengal, Bihar, Uttar Pradesh and many other parts of India. And it’s so simple – anyone can make it… in a jiffy.
The ingredients you will need are:
- Potatoes: 4, boiled, peeled and chopped
- Tomatoes: 3, chopped
- Water: 1 cup
- Mustard seeds: 2 teaspoons, ground
- Turmeric powder: half teaspoon
- Red chilli powder: 1 teaspoon
- Garlic: 5 cloves, crushed
- Mustard Oil: 2 tablespoons
- Salt to taste
Start by heating the Mustard Oil in a pan; heat till the oil reaches its smoking point. Add the garlic and stir gently till this mixture takes on a rich golden look. Now add the ground mustard seeds and set the heat to Low. In a little while a rich aroma will rise and fill your kitchen. Ah! That’s the magic of Mustard Oil!
Add the tomatoes, red chilli powder, turmeric powder and salt and cover the pan. Cook on Medium heat for around five minutes. Then add the chopped potatoes stirring gently. Cover the pan and cook on Medium heat for 6 to 7 minutes. Occasionally uncover the pan and stir.
Now add the water and bring the mixture to a boil – then let it simmer for 15 minutes while stirring occasionally. Finally, let it stand for 15 minutes with the pan covered.
Serve it immediately; it’s best eaten while it’s hot and steaming. You can have it with rice or rotis… it doesn’t really matter. It tastes great whichever way you may choose to have it. Enjoy!