Ideal Bengali breakfast calls for Luchi Aloo Tarkari and this niramish aloor torkari is one of the most popular choices in a Bengali household. Potatoes, nigella seeds, and chilies. That’s all you need to bring this simple and humble potato recipe together.
We Bengalis hold our luchi-aloo tarkari combination very close to our hearts. No celebration is complete without a sacrilegious meal of deep-fried luchi or Bengali pooris and a simple stew of potatoes, also known as sada aloor torkari, alur chorchori, or even aloo chechki. It is a preferred niramish torkari for festive days or on days when you are fasting.
Ingredients to make sada aloor torkari
This sada Aloo Chorchori recipe is a simple potato stew cooked with nigella seeds (Kalonji or Kalo Jeere), asafoetida (Hing), and chillies. That’s it. The list of ingredients for this sada aloo tarakari might be small, but the list of fans of this dish is huge! Here’s what I used to make this sada aloo chorchori:
- 2 Potatoes – large; cut into cubes
- 2 tbsp Refined Oil – any neutral-flavored oil such as Sunflower oil, Rice bran oil, etc.
- 1/2 tsp Nigella Seeds/Kalo Jeera/Kalonji—this is the star ingredient.
- 2 Green chilies—slit in halves. Adjust as per heat (spice) preference.
- 1/4 tsp Hing or Asafoetida
- 1/2 cup Water
- Salt to Taste
Recipe instructions to make this quick niramish alur torkari in pressure cooker
- This sada aloo torkari is traditionally made in a kadhai or even a frying pan. Since I am always in a hurry, I prefer using my pressure cooker. Place it on a flame and pour very little oil in it. Just enough to help the spices splutter.
- Temper the oil with hing, green chillies, 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 it warm.
By now, you must have realized that we Bengalis love potatoes. Simple aloo bhaja to Biriyani, it makes a royal appearance on every plate in every possible form.
This aloo chorchori or aloo chechki or potato curry stew recipe is another one of those recipes that are as omnipresent as the aloo (potato) itself in a Bengali’s life.
Variations of this Aloo Torkari
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 from each other in terms of the same recipes. While I prefer Kalonji or Kalo Jeere in my chechki recipes, others would use panchphoron.
- Kumro Chechki or Bengali Pumpkin Stir-Fry Recipe – You can always add matchstick-cut pumpkins and potatoes to make some delicious aloo kumro chechki.
- Bandhakopir Chechki | Bengali Cabbage Stir-fry Recipe – Here chopped cabbage is cooked in the chechki style torkari with some diced potatoes to add a touch of vegetables to a meal
- Phulkopir Chechki | Sada Aloo Phulkopir Tarkari – In winters, this aloo phulkopi torkari in chechki style is very popular at this end. It’s light and flavorful.
Serving suggestions
For this aloo tarkari, Bengali breakfast would call for a plate full of fluffy luchis or Bengali deep-fried unleavened luchi bread or Pooris.
Or, paranthas are equally good with this. Here, I have served sada alur torkari with plain paranthas.
More niramish recipes
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Niramish sada aloor torkari | সাদা আলুর তরকারি
Ingredients
- 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
Instructions
- Take a pressure cooker and heat oil in it.2 tbsp Refined Oil
- Temper the oil with Hing, Green Chilies and Kalonji. Once it starts spluttering, add the potato cubes.1/2 tsp Nigella Seeds/Kalo Jeera/Kalonji, 2 Green Chilies, 1/4 tsp Hing or Asafoetida, 2 Potatoes
- Stir it once and season it with some salt as per your taste.Salt to 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.1/2 cup Water
- 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.
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