Sada Aloor Tarkari Recipe (Bengali-Style Potato Curry)
Easy recipe to make delicious Sada Aloor Tarkari at home. Simple ingredients, instructions, and equipment to cook Bengali-style light potato curry quickly.
Equipment
- 1 Kadhai
- 1 Induction Cooktop
Ingredients
- 3 Potatoes large
- 1 Tomato medium
- 3 Green Chilis slit from the middle
- 2 Dried red chilies
- ½ tsp Kaalo jeera kalonji/nigella seeds
- Salt to taste
- ½ tsp Sugar
- 1 cup Water
- Mustard oil or vegetable oil
Instructions
Prepare the potatoes
- First, wash the potatoes well and peel them.
- Chop the potatoes into cubes and wash them with water again to remove the excess starch.
- Next, cut the tomatoes into 3 to 4 pieces and slit the green chilis from the middle.
Fry the potatoes
- Now, take a kadhai and heat some oil.
- Heat until the oil smokes a little and put in the kaalo jeere and dried red chili.
- Temper them well until you get a strong fragrance. You can discard a few Kaalo Jeera from the oil and then add in the chopped potatoes. (It is okay to discard half of the jeera as we will only need the flavor from them. However, do not discard all)
- Put some salt in the kadhai and mix everything well.
- Fry the potatoes on low flame for about 5 minutes. Stir continuously so that the potatoes do not start browning.
- Next, add in the tomatoes and green chilis. You can add one or two green chilis more for some extra heat.
- Keep the flame low and continue to stir and fry all the ingredients.
Cook the Potato curry
- Combine everything well and keep on stirring until the tomatoes become soft and mushy.
- To this, add the water and some sugar.
- If needed add some salt to taste and let them shimmer until the potatoes are cooked completely.
- Give them a stir once more and mash a few pieces of potatoes for a creamy texture.
- The gravy will also thicken a bit as we do not need a very runny gravy.
- Next, give it a taste test and transfer it into a bowl.