# Bengal Potato Curry

A super simple and delicious Bengali vegetarian and vegan dish made without onion, garlic, or ginger, focusing on "lid-craft" for perfect potatoes.

- Total time: 23 min
- Cuisine: Indian
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- pan
- lid

## 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.

## Source

- Original video: https://www.facebook.com/share/v/1EGu14L8s6/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/065eafb8-c2ca-44d5-bf9f-d4435bd4ecbb
- Extracted: 2026-02-25

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt