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Bengali Aloo Churchuri

A quick and easy recipe of dry aloo sabzi- A Bengali Speciality
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Dry curry, Tiffin recipes, Travel Food
Cuisine: Bengali Cuisine
Servings: 3 person

Ingredients

  • 3 Potatoes / Aloo boiled
  • 2 Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak
  • 1/3 tsp Nigella Seeds / Kalonji
  • Pinch Asafoetida / Hing powder
  • To taste Salt / Namak
  • 3 Tbsp Cooking Oil
  • 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped

Instructions

  • peel the boiled potatoes and cube into small pieces.
  • heat oil in a pan and add nigella and green chilies and stir.
  • when nigella star to crackle add ginger and stir for a minute.
  • now add chopped potat and salt and cook for 2-3 minutes on medium heat.
  • Add chopped coriander and serve hot with luchi or parathas.

Notes

Note-
  1. You can add a pinch of sugar if you wish.
  2. Traditionally turmeric is not added but you can add a pinch if you want a slight colour in it.
  3. can use panch phoron for the tempering for a variation in taste.