Bengali Papad Curry (Papad er Dalna) – Quick & Flavorful Vegetarian Side Dish

Bengali Papad Curry (Papad er Dalna)
Aromatic and flavorful, Papad er Dalna is a beloved Bengali dish often prepared during Durga Puja, adding a festive touch to the occasion. The dish combines crispy papad with tender potatoes in a spiced, aromatic gravy that brings the essence of Bengali cuisine to your table. It’s quick, easy, and ideal for days when you crave something special without the effort of an elaborate meal. This vegetarian delight pairs wonderfully with phulka, paratha, or steamed rice, making it an all-rounder in your kitchen.

Ingredients

Preparation Time

• Prep time: 20 minutes
• Cook time: 45 minutes
• Total time: 1 hour 5 minutes

Instructions

1. Prepare the Potatoes:

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   • Wash and peel the potatoes. Cut them into halves, then further cut each half into three pieces (this is the typical “dalna” style).

2. Prepare the Tomato Puree:

   • In a blender or food processor, puree the tomato and set it aside.

3. Fry the Potatoes:

   • Heat 1 teaspoon of oil in a pan. Fry the potato pieces until they turn golden brown and crispy on the edges. Once done, remove them from the pan and set aside.

4. Fry the Papad:

   • Break each papad into four pieces. In the same pan, fry the papad pieces in the remaining oil (approximately 20-30 seconds on high flame) until they become crisp. Be cautious not to over-fry. Strain and set them aside.

5. Tempering the Spices:

   • In the same oil, temper the bay leaf, dry red chili, and cumin seeds. Wait until the spices start to crackle, releasing their fragrant oils.

6. Cook the Tomato Gravy:

   • Add the prepared tomato puree to the tempering and cook on medium flame. Continue cooking until the raw smell of the tomato evaporates, and the mixture thickens slightly.

7. Add Ginger Paste:

   • Add the grated ginger to the pan and cook on medium heat until the oil starts to separate from the tomato mixture.

8. Prepare the Spice Paste:

   • In a small bowl, mix turmeric powder, red chili powder, and cumin powder with a teaspoon of water to form a thick paste. Add this paste to the tomato mixture and stir well.

9. Season the Curry:

   • Add sugar and salt to taste. Pour in a teaspoon of water, and cook until the oil separates from the masala base.

10. Cook the Potatoes:

    • Add the fried potato pieces to the pot and coat them thoroughly with the spice mixture. Pour in 1.5 cups of water, cover the pan, and let it cook on a medium flame until the potatoes become tender and fully cooked.

11. Add the Papad:

    • Once the potatoes are cooked, adjust the water level as needed. Gently place the fried papad pieces on top of the curry and cover the pan again. Let it cook for an additional 3-4 minutes, allowing the papad to soften and infuse the flavors of the curry.

12. Final Touch:

    • Open the lid and gently stir the curry, ensuring the papad has softened but still retains some texture. Add the garam masala powder and ghee, and cook for another 2 minutes to bring everything together.

13. Serve:

    • Your delicious Papad er Dalna is ready! Serve hot with phulka, paratha, or steamed rice for a complete meal.

Tips & Variations:

• Papad Varieties: You can use plain or masala papads for this recipe, but masala papads bring an added depth of flavor.
• Spices: Adjust the amount of red chili powder and cumin powder based on your spice tolerance. You can also add a pinch of hing (asafoetida) for extra aroma.
• Texture: If you prefer a thicker gravy, you can reduce the water quantity or let it cook longer.

Nutritional Information (per serving)

(Approximate values for one serving of Papad er Dalna)

Papad er Dalna is a comforting and flavorful dish that brings the joy of Durga Puja to your kitchen, and it’s quick enough to prepare on any day. Whether you’re looking for a side dish or a unique curry to add to your meal, this recipe will bring a taste of Bengali tradition to your table.