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This Keema Aloo Matar recipe in Bengali style is perhaps one of the most repeated recipes on our weekend menu. It is relatively quick, easy and requires only few pantry-staple ingredients which most of the Indian kitchens have. In the end, you get a delicious mutton keema recipe cooked with potatoes cut in cubes and season’s fresh peas.
This Aloo Phulkopir Tarkari known as Phulkopir Chechki is perhaps the easiest as it can go. It is light, cooks absolutely in the jiffy and pairs so well with Luchis or Paranthas.
Potage St. Germain is a french green pea soup which has season’s fresh peas along with a couple of other vegetables and a base of Bechamel sauce, which makes it creamy, hearty and delicious. Here, I have modified the way of making this green pea soup by cooking the vegetables in a pressure cooker and then bringing everything together in a pot.
Aloo Chop is a deep-fried snack where a patty of spiced mashed potato is dipped in a batter before deep-frying. It is a popular evening snack, often served with a bowl of muri or puffed rice, sliced onion and a couple of green chillies.
This Aloo Dum recipe is one of the most popular Bengali dishes, often made on a repeat as a breakfast dish served with Luchis. It is a simple potato curry with a dry gravy made of ginger, tomato and a handful of spices & can be made within 30 mins flat.
If you are looking for the shukto meaning then perhaps you should know that it is one of the most unique dishes that Bengali cuisine has at offer. It is a dish which is a melange of diverse flavours like sweetness combined with bitter