Here I Cook

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

Potato Tibetan Style

Posted by Sudeshna on April 28, 2008

Hi, had been writing about Bengali cuisine all these time, so just thought of changing your taste a bit. There was a Nepali cook at my place a long time ago; he used to cook the potato in Tibetan style.

Well I was in school then and this had been my lunch during the break for many a days. It tasted so good with roti or paratha. All my class mates used to run behind me to have a spoonful of the curry.

So here it goes for you all.

Ingredients:

Potato (aalu): 5 large ones, peeled and cut into dices of 1 inches size

Onion (peyaj): 1 finely chopped

Fenugreek powder (methi guro): ½ tea-spoons

Garlic (rasun): 2 cloves finely chopped

Ginger paste (aada bata): 1 tea-spoon

Turmeric powder (halud guro): ¼ tea-spoons

Tomato: 2 medium sized

Olive oil: 2 table-spoons

Green chilli (kacha lanka): 3

Preparation:

  • Sauté the fenugreek seeds in a pan until they become golden brown.
  • To it add the chilli, garlic, ginger paste, and onions. Fry till the onion wilts.
  • Cut the tomato in quarters and add along with the turmeric powder. Fry for 1 or 2 minutes more.
  • Add the whole sautéed masala in a blender and puree until it becomes smooth.
  • Boil the potatoes and fry little.
  • Add the puree and gently cook for a minute.
  • Serve with roti or paratha or just have it over an evening chat.

Potato Tibetan Style
If you don’t want to add olive oil , then cook it with sunflower or mustard oil also. You can also add some coriander over it as a garnishing just before serving.

Happy cooking.

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