Here I Cook

Ek Bangalir Rannaghaur Theke(From a Bengali’s Kitchen)

Aalur Malaikari

Posted by Sudeshna on April 22, 2008

Serves 6

Thanks all for making my post in the 100 hits list of blogs. So lets have something special one this occasion. It goes to those potato lovers, who still don’t give a damn to the extra weight. For those who really do, you can sacrifice that for a day and try this out.

Ingredients:

Potato (aalu): 8 big ones

Onions (peyaj): 4 medium sized

Ginger paste (aada bata): 2 table-spoons

Garlic (rasun): 6 cloves

Curd (doi): 200ml

Coconut milk (narkeler dudh): 1 ½ cup

Garam masala (only Elaichi and cardamon)

Green chilli (kachaa lanka): 4

Turmeric powder (halud guro): 1 tea-spoon

Coriander leaves (dhone pata): for garnishing

Sunflower oil: 3 table-spoons

Preparation:

  • Cut the potatoes in halves and boil them without peeling. Ones they soften take them out and peel them off. Keep aside.
  • Heat the oil in kadai. Add the elaichi and cardamom, sauté for a minute.
  • Add the onions, garlic, and ginger paste. Fry till the onions become golden brown.
  • Add the boiled potatoes and fry. Add salt and turmeric powder. You can avoid turmeric if you don’t want to make the curry colored.
  • When the potatoes become half fried add the whipped curd and cook for 2/3 minutes.
  • Add coconut milk and leave it for the gravy to become bit dry.
  • Garnish with coriander leaves and serve with roti, luchi, parota, or the all time Bengal favorite rice.

If you don’t want to make it vegetarian , i.e, without onions, then just avoid oinions and garlic.

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