Follow these steps for perfect results
Sugar
Dry Red Chilli
Potatoes (Aloo)
skin peeled
Cinnamon Stick (Dalchini)
Poppy seeds
Salt
Red Chilli powder
Fresh coconut
grated
Green Chillies
finely chopped
Pointed gourd (Parval)
cut into wedges
Fennel seeds (Saunf)
Ginger
finely chopped
Methi Seeds (Fenugreek Seeds)
Mustard oil
for cooking
Cloves (Laung)
Turmeric powder (Haldi)
Cumin seeds (Jeera)
Heat oil in a pan and add methi, cumin, fennel, cloves, cinnamon, and dry red chili.
Add chopped ginger, grated coconut, and poppy seeds to the pan.
Fry the mixture until fragrant and then cool it down.
Transfer the cooled mixture to a blender and blend into a fine paste. Set aside.
Heat oil in a kadai and sauté the parwal with turmeric powder until browned and softened.
Remove the parwal and set aside.
Boil and keep potatoes ready.
Temper green chilies in leftover oil, then add the coconut-poppy seed masala paste.
Sprinkle in red chili powder and salt. Fry until oil separates from the masala.
Add the sautéed parwal and boiled potatoes to the kadai.
Add water and cook for about 10 minutes, allowing the flavors to meld.
Serve hot with layered Lachaa Paratha or rice.
Expert advice for the best results
Soak poppy seeds in warm water for at least 30 minutes before grinding for a smoother paste.
Adjust the amount of red chili powder to control the spiciness.
Garnish with fresh coriander leaves before serving.
Everything you need to know before you start
15 mins
The poppy seed paste can be made a day in advance.
Serve hot, garnished with coriander. A swirl of cream can also add a nice touch.
Serve with Lachaa Paratha, roti, or rice.
Complements the subtle spice and nutty flavors.
Discover the story behind this recipe
A staple dish in Bengali cuisine, often prepared for special occasions and family gatherings.
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