Bengali Papad Curry Recipe (Papad er Daalana)
Papad er Daalana is a beloved Bengali side dish that holds a special place in every Bengali household. Often prepared during festive occasions like Durga Puja, this dish is a perfect blend of simple ingredients and aromatic spices, making it an ideal addition to everyday meals. While the recipe is easy and quick to prepare, it is bursting with flavor, offering a delightful experience with every bite. The combination of crispy papads and tender potatoes, infused with aromatic spices, creates a comforting dish that pairs wonderfully with rice.
Cuisine: Bengali Recipes
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Papad | 4 pieces (any variety of your choice) |
| Potatoes | 4 medium-sized |
| Tomato | 1, pureed |
| Ginger | 1-inch piece, grated |
| Bay leaf | 1 |
| Dried red chili | 1 |
| Cumin seeds | 1/2 tsp |
| Cumin powder | 1 tsp |
| Turmeric powder | 1 tsp |
| Red chili powder | 1/2 tsp |
| Sugar | 1 tsp |
| Garam masala powder | 1 tsp |
| Salt | To taste |
| Oil | 2 tsp |
| Ghee | 1 tsp |
Prep Time: 20 minutes
Cook Time: 45 minutes
Instructions:
-
Prepare Potatoes and Tomatoes:
- Wash and peel the potatoes. Cut them into halves and set them aside.
- In a blender, puree the tomato and set it aside for later use.
-
Fry the Potatoes:
- Heat 2 teaspoons of oil in a pan. Add the potatoes and fry them until they turn golden brown. Once done, remove the potatoes and set them aside.
-
Fry the Papad:
- Cut the papads into quarters. In the same pan, fry the papad pieces in the remaining oil. Once crispy, remove them and set aside.
-
Temper Spices:
- In the same pan, add the bay leaf, dried red chili, and cumin seeds. Cook them until the cumin seeds begin to crackle and release their aromatic fragrance.
-
Cook the Tomato Puree:
- Add the tomato puree to the pan and cook for 3 to 4 minutes, stirring occasionally, to allow the flavors to blend.
-
Add Ginger and Spices:
- Add the grated ginger and cook for an additional 2 to 3 minutes.
- Now, sprinkle in the turmeric powder, red chili powder, cumin powder, and 1 teaspoon of water. Stir well and cook for 3 to 4 minutes to combine the spices and create a flavorful base.
-
Add Sugar and Salt:
- Stir in the sugar and salt. Let it cook for 1 more minute to balance the flavors.
-
Cook the Potatoes:
- Add the fried potatoes to the pan, followed by 1 1/2 cups of water. Mix well, cover the pan, and let it cook until the potatoes are tender and cooked through (approximately 15-20 minutes).
-
Finish the Dish:
- Once the potatoes are cooked, add the fried papad pieces. Stir gently and cook for another 3 to 4 minutes, allowing the papad to absorb some of the flavors.
-
Garnish and Serve:
- Finally, add garam masala powder and a teaspoon of ghee. Stir well, cover the pan, and let it cook for an additional 2 minutes to let the flavors meld together.
- Turn off the heat and serve your delicious Bengali Papad Curry (Papad er Daalana) with steamed rice and Baigan Bhaja (fried eggplant) for a traditional Bengali lunch.
Tips:
- Feel free to adjust the spices according to your heat preference, adding more or less chili powder.
- This dish can be served as a side with a variety of meals, but it’s particularly delightful with rice and a crispy vegetable fry.
- For a lighter version, use less oil and ghee, though the ghee adds a beautiful richness to the dish.
This simple yet flavorful Bengali Papad Curry is sure to bring the taste of Bengal to your kitchen, combining the crispy texture of papad with the tender softness of potatoes, all while being infused with aromatic spices. Perfect for any meal, this dish is both comforting and satisfying, ideal for family gatherings or festive occasions.
