This is a yummy mashed potato curry which Bengalis usually have with hot steamed rice or as a side dish with rice-dal combination. You can also have it with parathas.
So here is my version of this simple and easy to prepare dish. When time is a restraint, this is the best and the easiest comfort food one can have.
You may drizzle some raw mustard oil or kasundi to the end product for added flavour. It can also be served as a spread on chapattis or rolled like a Frankie for a snack on the go. So check out an easy step by step pictorial recipe to prepare it.
- 2 potatoes, boiled & mashed
- 1 onion, chopped
- 1 tsp. nigella seeds (kalonji)
- 2 tbsp. mustard oil
- 1-2 dry red chilies
- 1/4 tsp. turmeric powder
- salt to taste
- chopped coriander leaves, fresh chopped chilies to garnish (opt)
Heat oil in a pan and temper with the red chilies and nigella seeds. After it stops sizzling, add the onion, salt and turmeric powder and sauté till light golden in colour.
Switch of the flame. Add the mashed potato and coriander leaves. Mix everything well and serve with hot steamed rice or as a side dish with dal-chawal (rice & lentil curry).
Heat oil in a pan and temper with the red chilies and nigella seeds.
Add onion, salt & turmeric powder & sauté till light golden in colour.
Switch of the flame. Add the mashed potato
and coriander leaves. Mix everything well.
Serve with hot steamed rice or as a side dish with dal-chawal.
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