Monday, 15 August 2016

A Wow Potatoe Dish from PIYALI SEKHAR MUTHA /My Tryst With Food And Travel

A Wow Potatoe Dish from PIYALI SEKHAR MUTHA /My Tryst With Food And Travel
Just do It #Potatoe

Originally shared by PIYALI SEKHAR MUTHA /My Tryst With Food And Travel

Bhapa Aloo or Steamed Potatoes in Mustard Coconut Sauce ~

In this dish mustard seeds, green chillies and coconut are ground together into a paste and the potatoes are coated with this paste and steamed in Banana leaves. The quintessential Bengali Panch Phoron finds its way into this gravy to enhance the enigmatic aroma. A very simple recipe Bhapa Aloo involves very little cooking yet is a food connoisseurs delight.



1) 12 ~ 16 Baby Potatoes
2) 1/2 Tbsp Mustard Oil
3) 1 ~ 1 1/2 Tbsp Mustard Seeds
4) 1 ~ 1 1/2 Tbsp Grated Coconut fresh or Frozen
5) 2 ~3 Green Chillies
6) 1/2 Tsp Turmeric Powder
7) 1/2 Tsp Salt
8) 2 ~ 4 Tbsp Water for grinding
9) Additional 1 Tsp Turmeric and 1 Tsp Salt required during Par Boiling of Potatoes
10) 1Tbsp (Thick / Hung) Yogurt / Curd
11) 1/2 Tsp Lime Juice
12) 2 Banana Leaves
13) Salt for seasoning


1) 1 ~ 1 1/2 Tbsp Mustard Oil
2) 2~3 Dry Red Chillies
3) 1 Tsp Panch Phoron

1) Wash the Potatoes thoroughly.
Peel the potatoes. Keep a bowl full of water ready so that you can put the peeled potatoes in that bowl to avoid them from browning.

2) Once all the potatoes are peeled, drain out the water and transfer the potatoes into a pressure cooker or deep pan. Cover the potatoes with water. Add salt and turmeric. Cook till potatoes are partly boiled.

3) While the potatoes are cooking, soak the mustard seeds in water for 10 minutes. Grate the coconut if you are using fresh coconut.
After 10 minutes of soaking, drain the mustard seeds using a strainer and transfer to a grinder jar. To this add 1/2 tsp salt, 1/2 tsp turmeric, green chillies and grated coconut. Using 1 Tbsp water at a time, grind the ingredients into a smooth paste.
Once done transfer the smooth paste into a bowl. To this add yogurt and mustard oil. Finally add lemon juice. Mix well. Keep aside ready to use.

4) By now the potatoes must be partly boiled. Remove them from the pressure or pan as is the case into the bowl in which you plan to steam them. The bowl in which you will steam the potatoes with the freshly made paste should be lined with a banana leaf .

5) Next we will get the tempering ready. Take a pan. Heat 1 1/2 Tbsp of Mustard Oil. When hot add in the dry red chillies after tearing them into smaller pieces. Next goes in the Panch Phoron. Let everything crackle and become aromatic.TAKE CARE NOT TO BURN or else you will ruin the dish.

6) Pour the tempering over the potatoes in the bowl.
Next spoon in the paste which you made in step 3. Coat each potato nicely with this paste. Check for seasoning. Add salt if required. Cover the bowl with another banana leaf.

7) Place the bowl in the steamer and steam the potatoes with the sauce for 8~10 minutes. By this time your paste must have cooked nicely and also the potatoes cooked completely.

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