Aloo Potoler Dalna (Parwal/Pointed Gourd Curry - Bengali Cuisine)

 

             Parwal or Pointed Gourd cooked with potatoes is a common and a favorite dish among most Bengalis. It goes well with poori / chapattis. For a non-veg, version, it can be cooked with prawns. For the vegetarians, vadials / mangodi (lentil dumplings) along with green peas can be added. So check out the step by step pictorial recipe to prepare this traditional Bong recipe.
          

• 5-6 Parwals, chopped into roundels of 1/2" thick
• 1 potato, cubed
• 3-4 tbsp. mustard oil
• 1/2 tsp. cumin seeds
• 2 bay leaves
• 2 dry red chilies
• 2 cardamoms
• 4 cloves
• 1" cinnamon stick
• 1 tsp. ginger-garlic paste
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. coriander-cumin powder
• 1 tomato, chopped
• 2 green chilies
• 1/2 tsp. garam masala powder
• 1 tsp. ghee 
• 1 tbsp. coriander leaves, chopped

          Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt and turmeric powder till light brow. Keep aside. 

         Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt and turmeric powder till light brown. Keep aside. 

          Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon and cumin seeds. Sauté for a few seconds.

          Add the ginger-garlic paste, coriander-cumin powder, red chili powder and turmeric powder mixed with some water.

          Now add the tomatoes and sauté till is mashed up. 

          Add 1 cup water and bring it to a boil. 

          Then add the fried parwals, fried potatoes, green chilies and salt to taste. Cover and cook on a low flame till done.  

           Now add the garam masala powder and ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Heat 1 tbsp. oil in a pan and sauté the Parwals with a pinch of salt & turmeric powder till light brow. Keep aside. 

Heat another 1 tbsp. oil and fry the potatoes with a pinch of salt & turmeric powder till light brown. Keep aside. 

Add the remaining oil and temper with dry red chilies, bay leaves, cloves, cardamoms, cinnamon & cumin seeds. Sauté for a few seconds.

Add the ginger-garlic paste, coriander-cumin powder, red chili powder & turmeric powder mixed with some water.

                 Now add the tomatoes & sauté till is mashed up. 

                 Add 1 cup water and bring it to a boil. 

Then add the fried parwals, fried potatoes, green chilies & salt to taste. Cover & cook on a low flame till done.  

                   Now add the garam masala powder & ghee. Mix well.

           Serve with Luchis (pooris), parathas or rice and enjoy. 

Tomato Masoor Dal (Red Lentils & Tomato Curry - Bong style)

 

           Here is a simple and a nutritious Tomato Masoor Dal cooked in a Bengali style. It includes in the everyday menu of any Bengali household. I love to have it along with some aloo bhaja (fried potato strips) or some fried papad as an accompaniment. 

          The addition of ghee as a garnish gives this lentil curry a very good flavor. If had with a dash of lime, gives a very refreshing touch to this dish. You can also make this dal with or without tomatoes. So check out the step by step pictorial recipe to prepare this regional dish.

• 1/3 cup masoor dal (Red Lentils), soaked for 30 minutes
• 2 tbsp. mustard oil
• 2 dry red chilies
• 1/2 tsp. mustard seeds
• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies 
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. ghee
• 2 tbsp. coriander leaves, chopped

          Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. Add salt and turmeric and give it a whisk.

          Heat oil in a pan and temper with mustard seeds and dry red chilies. Allow it to splutter.

          Add the onion and sauté till light brown.

          Now add the chopped tomatoes and sauté till it is mashed up. 

          Add the boiled dal and green chilies. Simmer on a low flame for 2-3 minutes. 

          When done, add coriander leaves and ghee. Mix well. 

          Serve with hot steamed rice and papad / fried potato strips as an accompaniment for a great comfort meal. 

  Pressure cook the dal in 1 & 1/2 cups water for 4-5 whistles. 

               Add salt and turmeric and give it a whisk.

Heat oil in a pan & temper with mustard seeds & dry red chilies. Allow it to splutter.

                  Add the onion and sauté till light brown.

      Now add the chopped tomatoes & sauté till it is mashed up. 

   

Add the boiled dal & green chilies. Simmer on a low flame for 2-3 minutes. 

                 When done, add coriander leaves 

                     and ghee. Mix well. 

 

               Serve with hot steamed rice & papad / fried potato strips as an                                           accompaniment for a great comfort meal. 

Tomato Shorba / Soup

 

          This is an incredibly simple, comforting and a wholesome Tomato Shorba, where I added few coriander stalks and mint leaves. This combination gives this dish a nice flavor and aroma. Serve along with some croutons, tortilla chips or bread sticks. 

          It is perfect for a winter night. There are many variations to it. For instance, you can add few kaffir lime leaves or curry leaves instead of coriander / mint leaves for a different flavor. So check out the step by step pictorial recipe to prepare my version of this healthy dish.  

 

               Tomato, as we know, is a rich source of nutrients, minerals, proteins and vitamins like A, C, K & B6. It is good for our eyes, fights against cancer, urinary infections, kidney problems and diabetes. 

               It also improves digestion, lowers cholesterol levels, detoxifies our body and reduces inflammation among other benefits. It is also good for babies / kids, during pregnancy and for the elderly too. 

• 5-6 tomatoes, roughly chopped
• 1 tbsp. oil
• 1 tbsp. butter
• 1 onion, sliced
• 2-3 garlic cloves, sliced
• 1" ginger, sliced
• 2 green chilies, chopped
• 1 tbsp. oats
• salt to taste
• 1/2 tsp. cumin powder
• 1/2 tsp. coriander powder
• 1/4 tsp. turmeric powder
• 1 tsp. Kashmiri red chili powder
• handful of coriander stalks
• few mint leaves
• 2 cups water 
• 1 tsp. coriander leaves, chopped (to garnish)
• pinch of pepper powder

          Heat oil and butter in a pan. Add the onion, ginger, garlic and green chilies. Sauté till light brown. 

          Add the oats and sauté for a few seconds. Now add the tomatoes and cook till it is nicely mashed.

          Then add the turmeric powder, cumin powder, coriander powder and red chili powder. Mix everything well and sauté for a minute.

          Add the coriander stalks, mint leaves and salt to taste. Give it a stir and stir fry for a few seconds.

         Add 2 cups water and pressure cook for 2-3 whistles. Keep aside to cool. Then blend into a smooth paste and strain.

          Bring the contents back into the pan and heat through. Add chopped coriander leaves and a pinch of pepper powder. 

          Garnish as desired and serve as a light comfort meal as is or with bread / soup sticks.

          

Heat oil & butter in a pan. Add the onion, ginger, garlic & green chilies. Sauté till light brown. 

                   Add the oats & sauté for a few seconds.

              Now add the tomatoes & cook till it is nicely mashed.

Then add the turmeric powder, cumin powder, coriander powder & red chili powder. Mix everything well & sauté for a minute.

Add the coriander stalks, mint leaves & salt to taste. Give it a stir & sauté for a few seconds.

                       Add 2 cups water.

                    Pressure cook for 2-3 whistles. Keep aside to cool. 

                   Then blend into a smooth paste & strain.

                    Bring the contents back into the pan & heat through.

Garnish with chopped coriander leaves & a pinch of pepper powder.

Garnish as desired & serve as a light comfort meal as is or with bread / soup sticks.

Bhuna Gosht

 

          Bhuna Gosht is an amazing North Indian delicacy that needs no introduction. It is also very popular in Pakistan where it is served with khamiri roti. Bhuna means to fry or to roast and Gosht means mutton or lamb. This yummy preparation is perfect for a weekend lunch. It is also an ideal party recipe or an Eid recipe. So check out a step by step pictorial recipe to prepare this amazing mutton curry.

          In this recipe, mutton is sautéed on a low flame with a good amount of onion, yoghurt and a medley of basic spices till the oil separates. Then it is pressure cooked in a little amount of water till it is tender. Further it is simmered till you have a thick lip smacking gravy. 

           I used both mustard oil and ghee for an intense flavor. Onion, ginger-garlic paste, yoghurt and basic spice powders forms the base of this rich gravy which is almost dry. It goes best as a side dish with naan, tandoori roti, paratha or chapatti. It can also be enjoyed with steamed rice or jeera rice.

• 500 gms. mutton with bones
• 3 tbsp. mustard oil
• 1 tbsp. ghee
• 1" cinnamon stick 
• 2-3 green cardamoms
• 4-5 cloves
• 1/2 mace
• 2 bay leaves
• 2 dry red chilies
• 8-10 whole peppercorns
• 2 onion, sliced
• 1 tbsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 1 tsp. cumin powder
• 1 tsp. garam masala powder
• 1/2 cup yoghurt, whisked
• 2 tbsp. coriander leaves, chopped

          In a small bowl, mix together ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala powder and 1/4 cup water into a paste. Keep aside.

          Heat oil and ghee in a pan and temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns and mace. Stir fry for a minute.

         Add the onion and sauté till light brown. Then add the mutton and salt to taste. Stir fry till it turns brownish in color.

          Now add the spice paste and continue to sauté till the oil separates. Add 1 cup water and pressure cook for 15-20 minutes on a low flame after the first whistle.

          When the pressure releases, continue to simmer on a medium flame for 4-5 minutes.

          Add the whisked yoghurt and simmer further till the gravy turns thick.

          When done, garnish with chopped coriander leaves. Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. It can also be enjoyed with steamed rice or jeera rice.

    

Heat oil & ghee in a pan & temper with bay leaves, dry red chilies, cinnamon, cardamoms, cloves, peppercorns & mace. Stir fry for a minute.

                  Add the onion and sauté till light brown.

 Then add the mutton & salt to taste. Stir fry till it turns brownish in color.

                    Now add the spice paste.

                  Continue to sauté till the oil separates. 

                        Add 1 cup water.

Pressure cook for 15-20 minutes on a low flame after the first whistle.

Add the whisked yoghurt & simmer further till the gravy turns thick. 

                  When done, garnish with chopped coriander leaves.

Enjoy with Indian flat breads like naan, tandoori roti, rumali roti, chapatti or paratha. 

                  It can also be enjoyed with steamed rice or jeera rice.