Ideal Bengali breakfast calls for Luchi Aloo Tarkari
We Bengalis hold our luchi aloo tarkari combination very close to our heart. No celebration is complete without a sacrilegious meal of deep-fried luchi or Bengali pooris and a simple stew of potatoes. By now, you must have realized that we simply adore potatoes. Starting from simple aloo bhaja to Biriyani, it makes a royal appearance on every plate in every possible form. This aloo chorchori recipe is another one of those recipes that is as omnipresent as the aloo itself in a Bengali’s life.
Did you know that every family has a different Bengali aloo chorchori recipe in their kitty? Yes, adding multitude to the Bengali cuisine, you would often find that Bengali families differ with each other in terms of the same recipes. Talking about a simple recipe like this, some would temper with Cumin Seeds, others would use Panchphoron, whereas I prefer Kalo-Jeere or Kalongi or Nigella Seeds.
For this aloo tarkari, bengali breakfast would call for a plate-full of fluffy luchis or Bengali deep-fried unleavened breads or Pooris. Or, paranthas are equally good with this. Here, I have served Aloo Chorchori with Methi paranthas.
To get this aloo chorchori recipe, scroll down.
- 2 Potatoes Large - Cut in cubes
- 2 tbsp Refined Oil
- 1/2 tsp Nigella Seeds/Kalo Jeera/Kalonji
- 2 Green Chilies Slit in halves
- 1/4 tsp Hing or Asafoetida
- 1/2 cup Water
- Salt to Taste
Take a pressure cooker and heat oil in it.
Temper the oil with Hing, Green Chilies and Kalonji. Once it starts spluttering, add the potato cubes.
Stir it once and season it with some salt as per your taste.
Add the water and put on the lid of the pressure cooker. Allow it to whistle for once and then turn off the heat and let the steam disperse on its own.
Then open the cooker and check if the potatoes are done. Also, check the consistency of the gravy as per your need.
Serve with luchi.