Bengal Potato Curry
Directions
- 1Start with oil in a pan on a low to medium heat.
- 2Add nigella seeds and green chili.
- 3Add the small-cut raw potatoes to the pan.
- 4Partially cover the pan with a lid and cook on a low heat, stirring occasionally, until the potatoes begin to soften (15-20 minutes).
- 5Once potatoes are soft, add about two tablespoons of chopped tomatoes from a tin and cook for about eight minutes.
- 6Add about a cupful of frozen peas.
- 7Stir in about two teaspoons of coriander powder and one teaspoon of sugar.
- 8For the final flourish, add one heaped teaspoon of English mustard paste mixed with a splash of water into the pan.
Ingredients
- oil
- nigella seeds
- green chili
- raw potatoes, cut small
- 2 tbsp chopped tomatoes from a tin
- 1 cup frozen peas
- 2 tsp coriander powder
- 1 tsp sugar
- 1 heaped tsp English mustard paste
- 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.
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