Bengali Papad Curry with Potatoes: Quick & Flavorful Side Dish
Bengali Style Papad Curry: A Flavorful Side Dish for Any Occasion
Introduction:
Papad er Dalna, also known as Bengali Style Papad Curry, is a quintessential Bengali dish, commonly prepared during festive occasions such as Durga Puja. This simple yet delectable curry combines the unique flavors of crispy papads and tender potatoes, blended into a spicy, aromatic gravy. Perfect for those days when you’re craving something quick yet flavorful, this vegetarian delight pairs wonderfully with steamed rice and Cholar Dal, creating a satisfying meal that is sure to please any palate.
Course: Side Dish
Cuisine: Bengali
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Papads (spiced) | 4 |
| Potatoes | 4 (peeled and halved) |
| Tomato | 1 (ground into puree) |
| Ginger | 1 inch (grated) |
| Bay Leaf | 1 |
| Dried Red Chilli | 1 |
| Cumin Seeds | 1/2 tsp |
| Cumin Powder | 1 tsp |
| Turmeric Powder | 1 tsp |
| Red Chilli Powder | 1/2 tsp |
| Sugar | 1 tsp |
| Garam Masala Powder | 1 tsp |
| Salt | To taste |
| Oil | 2 tsp |
| Ghee | 1 tsp |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Instructions:
-
Prepare the Potatoes:
Start by washing and peeling the potatoes. Once peeled, cut them into halves and set aside. -
Make the Tomato Puree:
Place the tomato in a mixer grinder and grind it into a smooth puree. This will serve as the base for the curry’s gravy. -
Fry the Potatoes:
Heat 2 teaspoons of oil in a pan. Add the cut potatoes and fry them until they turn golden brown on all sides. Once fried, remove the potatoes from the pan and set them aside. -
Fry the Papads:
Break the papads into pieces and fry them in the same pan until they become crispy. Once fried, remove the papads from the pan and keep them aside as well. -
Tempering the Spices:
In the same pan, add a bay leaf, dried red chilli, and cumin seeds. Let the spices cook for about 20 seconds until they release their aroma. -
Prepare the Gravy:
Now, add the prepared tomato puree to the pan. Let the mixture cook for around 2 minutes, allowing the tomatoes to blend with the spices. Add the grated ginger and cook for an additional 2 to 3 minutes. -
Spice It Up:
Once the ginger has cooked, add the turmeric powder, red chilli powder, cumin powder, and a teaspoon of water. Mix everything well and cook for 3 to 5 minutes, allowing the spices to develop their flavors. -
Add Potatoes:
Add the fried potatoes to the pan. Season with salt and sugar. Mix everything together and let it cook for a few minutes. Then, pour in about 1 1/2 cups of water. Cover the pan and cook until the potatoes are tender and fully cooked, which should take about 10-15 minutes. -
Add the Papads:
Once the potatoes are cooked through, gently stir in the fried papads. Let the curry simmer for another 3 minutes to allow the papads to soak up some of the gravy and flavors. -
Finish with Garam Masala and Ghee:
Sprinkle in the garam masala powder and drizzle the ghee over the curry. Let it cook for an additional 2 minutes to allow the flavors to meld together. -
Serve:
Turn off the heat and your Bengali Style Papad Curry is ready! Serve it hot with a side of Cholar Dal and steamed rice for a complete and satisfying meal.
Conclusion:
This Bengali Style Papad Curry is a perfect blend of crispy, savory, and spicy elements, making it a comforting and quick dish to prepare. Whether you’re celebrating a special occasion or simply looking for a hearty side dish, this curry will surely become a favorite in your household. With its simple ingredients and easy steps, you can enjoy the traditional flavors of Bengali cuisine right in your kitchen.
