Alu Bhorta (Spicy Mashed Potatoes)

Serves four to five people.

Ingredients:

• Medium-sized potatoes - 4 to 5
• Chopped onions - 2 to 3 tablespoons
• Chopped green chili (or crushed red pepper) - 1 tablespoon
• Salt - as needed
• Chopped coriander - 2 tablespoons
• Mustard oil - 2 tablespoons

Traditional Preparation:

• Cut the potatoes into 2 pieces and boil them in hot water.
• Once boiled, remove from water to let them cool and then peel off the skin. Try not to leave the potatoes in the boiled water longer than necessary as they become too soft and moist.
• Mash the potatoes by hand or a potato masher.
• Mix in the onions, green chili coriander and salt. Continue mashing until they are mixed thoroughly.
• Serve with rice.

Preparation using Microwave:

• Cut each potato into 3 to 4 pieces and place in a microwave-proof dish.
• Add 2 to 3 tablespoon of water.
• Microwave on high for 7 to 8 minutes.
• If the potatoes are still not tender enough, add some more water and microwave on high for another 4 to 5 minutes.
• Let it cool and then peel off the skin.
• Mash the potatoes by hand or a potato masher.
• Mix in the onions, green chili coriander and salt. Continue mashing until they are mixed thoroughly.
• Serve with rice.

Alu Beguner Ghonto (Potatoes with Eggplants)

Serves three to four people.

Ingredients:

• Medium-sized potatoes - 3 to 4
• Eggplants (long) - 2 to 3
• Chopped onions - 2 tablespoons
• Chopped garlic - 1 tablespoon
• Ground turmeric - 1 teaspoon
• Chili powder - 2 teaspoons
• Fried cumin powder - 1 teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Green chili - 3 to 4
• Chopped coriander - 3 to 4 tablespoons
• Salt - 2 teaspoons (as needed)
• Mustard oil - 3 to 4 tablespoons

Preparation:

• Clean and rinse the potatoes and eggplants.
• Cut into thin slices and keep aside.

• Heat oil in a pan and fry the panchforon, onion and garlic.
• Add in the potatoes and eggplants and stir gently.
• Add the turmeric, chili powder and salt.
• Fry over medium heat for another 2 to 3 minutes.
• Pour in 2 to 3 cups of water and cover.
• Cook over high heat.

• Once the water starts boiling, lower down the heat.
• Remove the cover after 5 to 6 minutes.
• Mix in the green chili and chopped coriander.

• As the water dries up and the vegetables look cooked, garnish with fried cumin powder.
• Serve hot.

Pepe-o-Alu Bhaji (Papaya and Potatoes)

Serves four to five people.

Ingredients:

• Green papaya - 1
• Thinly sliced potatoes - 1 cup
• Chopped onion - 4 tablespoons
• Chopped garlic - 2 tablespoons
• Ground turmeric - ½ teaspoon
• Green chili - 4 to 5
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Salt - 1 teaspoon
• Oil -4 tablespoons (as needed)

Preparation:

• Peel and cut the papaya into thin, long pieces. Clean and rinse.
• Boil the pieces in lightly salted water for about 5 to 6 minutes in a covered pot.
• Let the water dry up, and keep the papaya aside.

• Heat oil in a pan and fry the onion, garlic and panchforon for a minute.
• Stir in the sliced potatoes, turmeric and rest of the salt.
• After a while, mix in the papaya and keep stir some more.
• Keep over low heat.

• After 3 to 4 minutes, add in the green chili and cover.
• Serve once the vegetables are cooked and completely dry.

Alu Palong Curry (Potatoes with Spinach)

Serves three to four people.

Ingredients:

• Chopped spinach - 4 cups
  
• Potatoes - 2
• Chopped coriander - 4 tablespoons
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 tablespoon
• Ground turmeric - ½ teaspoon
• Chili powder - ½ teaspoon
• Green chili - 3 to 4
• Bay leaves - 2
• Salt - ½ teaspoon (or, as needed)
• Oil - ¼ cup
  

Preparation:

• Peel the potatoes and cut into small pieces.

• Heat oil in a pan and lightly fry the onions, garlic and bay leaves.
• Then add the potatoes, turmeric, chili powder and salt.
• Stir fry for 2 to 3 minutes.

• Add in the chopped spinach, coriander and green chili. Keep frying for another 2 to 3 minutes.
• Pour in 4 tablespoons of water and keep stirring gently over low heat.

• Once the gravy starts to slightly thicken, turn off the heat and serve with rice.
  

Alur Daal-e Dim Omelette (Egg and Potato Curry)

Serves four people.

Ingredients:

• Potatoes - 8
• Eggs - 4
• Chopped onion - 4 tablespoons
• Chopped garlic - 1 teaspoon
• Fried cumin powder - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - 1 teaspoon
• Ground turmeric - 1 teaspoon
• Green chili - 4 to 5
  
• Salt - 1½ teaspoons
  
• Oil - ½ cup
  

Preparation:

• Boil and slightly mash the potatoes. Do not turn it into a paste.
• Add 10 to 12 cups of water, and mix with turmeric and salt thoroughly.
• When the mixture turns thin, heat over low heat and keep stirring.

• Leave the mixture on the stove and stir occasionally.
• Make omelettes with the eggs in a separate pan, and cut them up into small pieces.
• Keep the eggs aside.

• Heat the rest of the oil and add the panchforon.
• Brown the onions and garlic in the same mixture, and add the green chilis.
• After a while, pour all the contents into the potatoes mix.
• Wait for a couple of minutes and add the omelette pieces into this mix as well.
• Keep stirring.

• Take off the stove once the mix starts to boil and the gravy slightly thickens.
• Sprinkle with fried cumin powder and serve hot or cold.
  

Alur Tok (Spicy Potatoes)

Serves four people.

Ingredients:

• Round red potatoes - 6
  
• Chopped onion - 2 tablespoons
• Chopped garlic - 1 teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Ground turmeric - ½ teaspoon
• Chili powder - 1 teaspoon
• Sugar - 1 teaspoon
• Tamarind sauce - 4 tablespoons
• Salt - ½ teaspoon
• Oil - 4 tablespoons
  

Preparation:

• Cut the potatoes crosswise into two pieces. Do not peel off the skin.
• Clean and boil the pieces in water.
• Once boiled, drain the water and dry all the potatoes.
• Mix thoroughly with salt, turmeric, and chili powder and keep aside.

• Heat oil in a pan.
• Fry the potatoes until they turn slightly reddish. Pick them up and keep aside once done.

• Add the panchforon to the rest of the oil, and fry with the onions and garlic.
• Add the potatoes to the mix and stir for about 2 to 3 minutes.
• Now add about ½ cup of water and tamarind sauce. Stir and cover over low heat.
• Check whether the gravy has turned thick about 2 to 3 minutes later.
• Sprinkle the sugar on top of the potatoes and serve hot.
  

Alu Bhaji (Potatoes)

Serves three to four people.

Ingredients:

• Thinly sliced red potatoes - 4 cups
• Chopped onion - 3 tablespoons
• Green chili - 3 to 4
• Ground turmeric - ½ teaspoon
• Panchforon (a mixture of fennel, mustard, fenugreek, cumin and black cumin) - ½ teaspoon
• Salt - 1 teaspoon
• Oil - ¼ cup

Preparation:

• Heat oil in a pan and fry the onion and panchforon.
• After a couple of minutes, add the sliced potatoes, turmeric, salt and green chili.
• Stir for 3 to 4 minutes to mix the ingredients thoroughly.

• Add 4 to 5 tablespoons of water and cover the pan over low heat.
• After another 3 to 4 minutes, remove the cover and stir some more.

• Serve once the potatoes are lightly fried and brown.