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–+ servings
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5 from 3 votes

Bengali Aloo Chorchori

A quick and easy recipe of dry aloo sabzi- A Bengali Speciality
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dry curry, Side Dish, Tiffin recipes, Travel Food
Cuisine: Bengali Cuisine
Keyword: aloo chorchori, aloo ki sabji, Bengali aloo sabzi, no onion garlic recipe
Servings: 3 person
Calories: 298kcal
Author: Anjana Chaturvedi

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.

Nutrition

Calories: 298kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Sodium: 113mg | Potassium: 901mg | Fiber: 6g | Sugar: 3g | Vitamin A: 13IU | Vitamin C: 46mg | Calcium: 28mg | Iron: 2mg