Bengal Potato Curry

23 mins
Serves 1
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Directions

  1. 1Start with oil in a pan on a low to medium heat.
  2. 2Start with oil in a pan on a low to medium heat.
  3. 3Start with oil in a pan on a low to medium heat.
  4. 4Add nigella seeds and green chili.
  5. 5Add nigella seeds and green chili.
  6. 6Add nigella seeds and green chili.
  7. 7Add the small-cut raw potatoes to the pan.
  8. 8Add the small-cut raw potatoes to the pan.
  9. 9Add the small-cut raw potatoes to the pan.
  10. 10Partially cover the pan with a lid and cook on a low heat, stirring occasionally, until the potatoes begin to soften (15-20 minutes).
  11. 11Partially cover the pan with a lid and cook on a low heat, stirring occasionally, until the potatoes begin to soften (15-20 minutes).
  12. 12Partially cover the pan with a lid and cook on a low heat, stirring occasionally, until the potatoes begin to soften (15-20 minutes).
  13. 13Once potatoes are soft, add about two tablespoons of chopped tomatoes from a tin and cook for about eight minutes.
  14. 14Once potatoes are soft, add about two tablespoons of chopped tomatoes from a tin and cook for about eight minutes.
  15. 15Once potatoes are soft, add about two tablespoons of chopped tomatoes from a tin and cook for about eight minutes.
  16. 16Add about a cupful of frozen peas.
  17. 17Add about a cupful of frozen peas.
  18. 18Add about a cupful of frozen peas.
  19. 19Stir in about two teaspoons of coriander powder and one teaspoon of sugar.
  20. 20Stir in about two teaspoons of coriander powder and one teaspoon of sugar.
  21. 21Stir in about two teaspoons of coriander powder and one teaspoon of sugar.
  22. 22For the final flourish, add one heaped teaspoon of English mustard paste mixed with a splash of water into the pan.
  23. 23For the final flourish, add one heaped teaspoon of English mustard paste mixed with a splash of water into the pan.
  24. 24For the final flourish, add one heaped teaspoon of English mustard paste mixed with a splash of water into the pan.

Ingredients

  • oil
  • oil
  • oil
  • nigella seeds
  • nigella seeds
  • nigella seeds
  • green chili
  • green chili
  • green chili
  • raw potatoes, cut small
  • raw potatoes, cut small
  • raw potatoes, cut small
  • 2 tbsp chopped tomatoes from a tin
  • 2 tbsp chopped tomatoes from a tin
  • 2 tbsp chopped tomatoes from a tin
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 1 cup frozen peas
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 2 tsp coriander powder
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 tsp sugar
  • 1 heaped tsp English mustard paste
  • 1 heaped tsp English mustard paste
  • 1 heaped tsp English mustard paste
  • splash water
  • splash water
  • splash water

Equipment

panlid

Tips

  • Use a low heat.
  • Employ "lid skills": partially cover the pan for potatoes to encourage water release and prevent sticking or burning, maintaining flavor and texture.
  • Do not add water to the potatoes during cooking to prevent them from becoming mushy.
  • This is a typical Bengali vegetarian/vegan dish (niramish), made without onion, garlic, or ginger, relying on clever spice usage for flavor.