Aloo kumro tarkari is a popular Bengali dish that can be served as a side dish or accompaniment to the main course. It is made using potatoes, pumpkin, and spices. The combination of these ingredients makes it delicious and healthy too. This potato curry is also known as aloo kumro tarkari in some areas of Eastern India.
In the following post, we will tell you how to make this also kumro tarkari Bengali recipe step by step by using easy-to-follow instructions.
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What is the Aloo Kumro Tarkari Bengali Recipe? (Potato and Red Pumpkin Curry)
Aloo kumro tarkari is a potato and pumpkin curry, a popular Bengali dish. It can be eaten with rice or bread for lunch or dinner. Although potatoes have been mentioned here, you can also use other vegetables, such as carrots, cauliflower, etc, depending on your taste and choice.
Equipment:
- Skillet
- Pan
- Stove
Ingredients:
- Potato, cut into small pieces.
- Red pumpkin (kumro), cut into small pieces.
- Onion paste 2 tsp
- Ginger paste, 1 tsp. (optional)
- Green chili paste, 1 tsp.
- Garlic paste, 1 tsp.
- Tomato puree
- Water, 2 cups
- Oil
- Salt to taste
- Paprika, 1 tbsp
- Mustard seeds
- Cumin seeds
- Turmeric powder 1 tbsp
- Garam masala powder
Instruction:
- Warm some oil in a skillet. Mix in some onion paste, cumin seeds, and mustard seeds. Cook until golden brown on medium heat.
- Add Garlic paste, Ginger paste, tomato puree, turmeric powder, and chili powder. In a covered pan over a moderate flame, cook tomatoes for 2 min, or until they are mushy and tender.
- Add boiled potatoes, red pumpkin cubes, and garam masala powder to the pan with 2 cup water (adjust the quantity of water as per your desired consistency). Mix well and cover it with a lid so that all ingredients get mixed properly without burning at the bottom of the pot/pan (this will take about 10 minutes).
- Once you’re done cooking, please switch off the stove. Also, kumro tarkari curry (it should look creamy), then serve hot accompanied by roti/paratha or rice.
Tips for Making Aloo Kumro Tarkari Bengali Recipe:
Aloo kumro tarkari Bengali recipe (potato And Red Pumpkin curry) is a rich and delicious dish that can be made in less than 20 minutes. To help you prepare this mouthwatering dish, consider the following advice:
- Use fresh ingredients. The dish’s taste depends on how fresh the ingredients are and how long they have been stored in your refrigerator or pantry. If you have stale spices, try replacing them for better results.
- Add ginger and garlic for enhanced flavor. When cooking any food, it is important to use fresh ingredients such as ginger, garlic, and onions so that they contribute to enhancing the overall flavor profile of your dish without overpowering it with an unpleasant aroma or taste; however, if these ingredients are not available then you may choose not to worry about them!
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Nutrition Facts:
1 serving of this recipe will provide you with the following nutritional information:
- Dietary fiber: 2 g
- Sugar: 14.61 g
- Fat: 8.43 g
- Protein: 5.20 g
- Calcium: 79 mg
- Vitamin A: 1018 IU
- Vitamin C: 4.1 mg (5% RDA)
Conclusion:
The aloo kumro tarkari Bengali recipe is easy-to-make and can be tried at home. It will be a good addition to your meal and help you get the best out of this dish. So, follow these steps and enjoy your delicious meal!
Cooking Note:
Aloo Kumro Tarkari Bengali Recipe (Potato and Red Pumpkin Curry)
Equipment
- Skillet
- Pan
- Stove
Ingredients
- Potato cut into small pieces.
- Red pumpkin kumro, cut into small pieces.
- Onion paste 2 tsp
- Ginger paste 1 tsp. (optional)
- Green chili paste 1 tsp.
- Garlic paste 1 tsp.
- Tomato puree
- Water 2 cups
- Oil
- Salt to taste
- Paprika 1 tbsp
- Mustard seeds
- Cumin seeds
- Turmeric powder 1 tbsp
- Garam masala powder
Instructions
- Warm some oil in a skillet. Mix in some onion paste, cumin seeds, and mustard seeds. Cook until golden brown on medium heat.
- Add Garlic paste, Ginger paste, tomato puree, turmeric powder, and chili powder. In a covered pan over a moderate flame, cook tomatoes for 2 min, or until they are mushy and tender.
- Add boiled potatoes, red pumpkin cubes, and garam masala powder to the pan with 2 cup water (adjust the quantity of water as per your desired consistency). Mix well and cover it with a lid so that all ingredients get mixed properly without burning at the bottom of the pot/pan (this will take about 10 minutes).
- Once you're done cooking, please switch off the stove. Also, kumro tarkari curry (it should look creamy), then serve hot accompanied by roti/paratha or rice.
Notes
- Use fresh ingredients. The dish’s taste depends on how fresh the ingredients are and how long they have been stored in your refrigerator or pantry. If you have stale spices, try replacing them for better results.
- Add ginger and garlic for enhanced flavor. When cooking any food, it is important to use fresh ingredients such as ginger, garlic, and onions so that they contribute to enhancing the overall flavor profile of your dish without overpowering it with an unpleasant aroma or taste; however, if these ingredients are not available then you may choose not to worry about them!
