Papad er Dalna Recipe – Bengali Papad Curry
Introduction
Papad er Dalna is a delightful Bengali dish that brings together the crispiness of papad and the comforting flavors of a spiced potato curry. This vegetarian side dish pairs perfectly with phulka, paratha, or steamed rice, making it a versatile addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masala Papad | 4 pieces |
| Potatoes (Aloo) | 4 medium-sized |
| Tomato | 1, pureed |
| Ginger (grated) | 1 inch |
| Bay Leaf (Tej Patta) | 1 piece |
| Dry Red Chilli | 1 piece |
| Cumin Seeds (Jeera) | 1/1 teaspoon |
| Cumin Powder (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Sugar | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Salt | To taste |
| Sunflower Oil | 2 teaspoons |
| Ghee | 1 teaspoon |
Nutritional Information
(Nutritional details can be added based on specific needs or analysis)
Preparation Time
| Activity | Duration |
|---|---|
| Prep Time | 20 mins |
| Cook Time | 45 mins |
| Total Time | 65 mins |
Servings
- Serves: 4
Instructions
-
Prepare the Potatoes: Begin by washing and peeling the potatoes, then cut each potato into half, and further into three pieces, adhering to the traditional dalna style.
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Tomato Puree: In a mixer, puree the tomato until smooth.
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Fry the Potatoes: Heat sunflower oil in a pan and fry the potato pieces until they turn golden brown. Set them aside once done.
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Fry the Papad: Break each papad into four pieces and fry them in the remaining oil for about 20-30 seconds on high flame. Strain and set aside.
-
Tempering: In the same oil, temper with bay leaf, dry red chilli, and cumin seeds. Wait for them to crackle.
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Cook the Tomato Mixture: Add the tomato puree to the tempering, cooking on medium flame until the raw aroma dissipates. Then, stir in the grated ginger and cook until the oil separates from the mixture.
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Spice Paste: In a small bowl, mix the turmeric powder, red chilli powder, and cumin powder with 1 teaspoon of water to form a thick paste. Add this to the tomato mixture, blending well.
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Combine and Cook: Add sugar and salt to the mixture, followed by another teaspoon of water. Cook until the oil separates again.
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Add Potatoes: Incorporate the fried potatoes into the mixture, ensuring they are well-coated with spices. Pour in 1.5 cups of water, cover the pan, and let it simmer until the potatoes are tender.
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Add Papad: Once the potatoes are cooked, adjust the water as needed. Layer the fried papad on top of the potatoes, cover the pan again, and cook for an additional 3-4 minutes.
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Final Touch: Gently mix the gravy, as the papad will have softened. Stir in the garam masala powder and ghee, cooking for another 2 minutes.
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Serve: Your Papad er Dalna is now ready to be served hot alongside phulka, paratha, or steamed rice.
Conclusion
This Papad er Dalna is not just a side dish; it is a celebration of Bengali flavors that is sure to delight your taste buds. Enjoy the ultimate culinary experience with this easy-to-make recipe!
