Showing posts with label Bengali Cuisine. Show all posts
Showing posts with label Bengali Cuisine. Show all posts

Bandhakopir Ghonto ~ Cabbage-Potato Sabji



BM #128 Week 2 Day 3 - 

Today's recipe is from the state of West Bengal. It is a spicy medley of potato, tomato and sliced cabbage.

I made this sabji as part of a Bengali Niramish thali I cooked up a while back.


This Bengali Niramish thali features 1.Potol Bhaja (Parwal Fry), 2.Paneer Dalna, 3.Bandhakopir Ghonto (Cabbage Sabji), 4.Aloo Posto (Potatoes cooked in Poppy paste), 5.Cholar Dal,6.Papad, 7.Rice, 8.Mishti Tomato Chatni, 9.Kumro Bhaja (Pumpkin Fry), 10.Sandesh

Recipe Source here
Ingredients - 

 Cabbage thinly sliced 1.5 cups
Potato washed, peeled and cubed 1/2 cup
Tomatoes chopped 1/2 cup
Salt and Turmeric as needed
Sugar 1/2 tsp
Seasoning (Oil 1 Tbsp, Bay leaf 1, Red Chili 1 , Cumin Seeds 1/2 tsp, Cinnamon 1/2 inch piece, Cloves 2, Cardamom 2 pods)
Spice Mix- 
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp (or as needed)
Ginger-Green Chili paste 1 tsp (or as needed)


Method Of Preparation -
In a heated pan, add oil and the rest of the seasoning. Sprinkle turmeric and mix well. Add the potatoes and saute until they are cooked through and golden brown. 

 Add the tomatoes and allow them to cook and become mushy.

 In a mixing bowl, add all the ingredients listed under 'Spice Mix' and add 1/4 cup of water and mix well.

 Add the spice mixture and salt into the cooked potatoes and mix well. Sprinkle sugar as well.

 Add in the sliced cabbage and toss well so that the spice is evenly coated on all of the sliced cabbage.

 Cover with a lid and allow the cabbage to absorb the flavors and cook through.

 Remove the lid and adjust the flavors if needed and remove from heat.

 Serve warm with rice /roti or as part of a meal.


BMLogo

Preparation Time 25 minutes
Serves 5-6

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Posted by Harini R on Friday, November 12, 2021
4 comments
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Aloo Posto




BM #118 Week 2 Day 2 - 

Aloo Posto is definitely one of the comfort foods for all Bengali foodies. The ever popular aloo in a poppy seed paste makes this dish a very popular one in many circles.

I made this dish when I made the Bengali Niramish Thali in September 2020. 

I could have increased the poppy paste in the dish to make this curry a little more dominant in poppy flavor but my husband stopped me as he wasn't sure we would like it. 

The quantity of poppy paste was just enough for our palates. The poppy seeds are definitely an acquired taste.

Recipe Source here
Ingredients - 

 Potatoes washed, peeled and cubed 1.5 cups
Poppy seeds 1 Tbsp
Green Chilies 1-2 or as needed
Salt as needed
Seasoning (Oil 1 Tbsp, Nigella Seeds(Kalonji) 1/4 tsp, Red Chili 1)


Method Of Preparation -
Soak the poppy seeds for about 2 hours and grind into a fine paste adding green chilies.

 Unfortunately this didn't work for me as I didn't have a blender to handle such a small quantity, so I powdered the dry poppy seeds and soaked in warm water for about 30 minutes. 

 In a heated pan, add oil, red chili and nigella seeds.

 Add the cubed potatoes and allow them to fry for about 4-5 minutes until they are almost cooked through. Add the green chili paste and the soaked poppy seed paste.

 Mix well and add about 1/2 cup of water allowing the paste to cook. Cover with a lid.

 Check the consistency of the posto and remove from heat if the potatoes are cooked through. 

 Serve as part of a meal either with rice or roti.

BMLogo

 Preparation Time 20 minutes
Serves 3-4

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Posted by Harini R on Wednesday, November 11, 2020
5 comments
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Bengali Niramish Thali - Paneer Dalna - Day 18



BM #116 Day 18 -

 Today we travel to the Eastern part of India to the state of West Bengal to explore their Niramish menu options. Niramish means vegetarian and no onion-no garlic.

 I went through a lot of videos to understand their style of cooking and what combinations of dishes I can make to suit our palate. I took the advice of my Bengali friend in finalizing the menu. Special thanks to her.

 In the thali I have arranged the dishes in the following order.
1.Potol Bhaja (Parwal Fry)
2.Paneer Dalna (Recipe below)
3.Bandhakopir Ghonto (Cabbage Sabji)
4.Aloo Posto (Potatoes cooked in Poppy paste)
5.Cholar Dal 
6.Papad
7.Rice
8.Mishti Tomato Chatni
9.Kumro Bhaja (Pumpkin Fry)
10.Sandesh

I had a few more things on my list like Mishti Doi, Luchi, Alur Dum and Veg chop. But I was unable to get them done. So if I ever try making this thali again I shall try to include these also.

 Recipe Source various youtube videos
Ingredients - 

 Paneer cubed 1 cup
Peas 1/4 cup
Capsicum/Green Bell Peppers sliced 1/4 cup
Tomatoes chopped 1/2 cup
Salt and Turmeric as needed
Coriander powder 1 tsp
Cumin powder 1 tsp
Garam Masala 1/2 tsp
Sugar 1/2 tsp
Seasoning (Oil 1 Tbsp, Bay leaf 1, Cumin Seeds 1/2 tsp, Cinnamon 1/2 inch piece, Cloves 2, Cardamom 2 pods)

Method Of Preparation -
Soak the cubed paneer in hot water until needed. Or fry the cubed paneer in oil and set aside. [My family prefers the paneer soaked in hot water so I never fry paneer].

 In a heated pan, add oil and the rest of the seasoning. Saute for a few seconds and add in the tomatoes. Add in coriander powder, cumin powder, garam masala, salt, turmeric and sugar. Cook until oil oozes out.

 Add the peas and bell peppers and mix well. Allow them to cook through.

 Add about 1/2 cup of water and let it simmer. Adjust the flavors and add the soaked paneer. Cook for a few more minutes and remove from heat.

 Serve with rice/roti or as part of a meal.


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Preparation Time 25 minutes
Serves 4-5

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Posted by Harini R on Monday, September 21, 2020
6 comments
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Mishti Tomato Chatni



BM #115 Week 2 Day 3 - 

 To conclude this theme of accompaniments/condiments for this week, here is the famous Bengali Mishti Chatni. There are many versions of this lip smacking chatni, as it is spelt, each one just as delicious.

 This has been a very popular one at home as an accompaniment with bread, roti, pakoda, dosa and some more unique dishes :).

 Recipe Source a Bengali friend
Ingredients - 

 Tomatoes chopped 1.5 cups
Turmeric 1/4 tsp
Salt 1/2 tsp
Red Chili Powder 1/4 tsp
Raisins 1 Tbsp
Sugar 2 Tbsp (or more if preferred)
Seasoning (Oil 1 Tbsp, Panch Phoran 1 tsp, Red Chilies 2)

 *Panch Phoran is a blend of 5 spices regularly used in a typical Bengali Kitchen. Panch Phoran has equal quantities of Mustard seeds, Nigella Seeds, Fenugreek Seeds, Cumin Seeds and Saunf)

Method Of Preparation -
In a heated pan, add oil and panch phoran. After they crackle, add in the tomatoes, turmeric and raisins.

 Allow the tomatoes to cook and become mushy.

 Add salt, red chili powder, sugar and about 1/4 cup of water and allow the sugar to thicken the chatni (aka chutney). Adjust the flavors as needed and remove from heat.

 Serve as part of a meal.


BMLogo

Preparation Time 20 minutes
Makes 1.5 cups

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Posted by Harini R on Wednesday, August 12, 2020
4 comments
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