Bengali Kalo Jeere Aloor Tarkari is a quick and tasty dish. This Bengali recipe can be served as a side dish or as a filling of a wrap.
Kalojeere is Onion seeds, and Aloo is Potato. This dish is a simple dry curry which you can serve all year long, it especially delightful for weekend breakfast with Paratha or Luchi along with any type of Indian sweets or Desserts. If You cook the dish on a weekend, make it in a larger amount. You can save a portion for your busy weeknight dinner. All you need to do is just bring it out from the refrigerator, let it warm, place on a tortilla along with some salad and hung curd or green chutney.
- 2 cups of diced Potatoes
- ¼ cup chopped Tomatoes
- 2 -3 green Chillies slits
- A handful of chopped Coriander
- ½ cup of water ( or as required)
- For tempering:
- ½ tsp Onion seeds (Kalo Jeera)
- For seasoning:
- ¼ tsp Turmeric powder
- Salt and Sugar to taste
- In a cooking pan heat oil over medium-high heat, when oil is hot reduce the heat low and add Onion seed, stir few seconds to extract the flavour.
- Add Potatoes, sprinkle salt and Turmeric powder, increase the heat to high and stir for few seconds, this will help to maintain the temperature of the cooking pot.
- Then reduce the heat to medium, cover the pan partially, cook for few minutes to remove the raw smell of the turmeric and potato.
- Add chopped tomato, green chilli, reduce the heat to medium-low, cover with lid again and continue cooking until potatoes get softened. You need to stir a couple of times.
- Add water, increase the heat to high and let the mixture come up to a boil.
- Reduce the heat to medium-low, again put the lid on and let it simmer for 7-8 minutes or until potatoes are cooked through, and the gravy is thickened up.
- Add Sugar and coriander leaves. Give a final stir, remove from heat, cover with the lid and give 10 minutes standing time.