Parshe macher shorshe bata jhal (an authentic Bengali mustard fish dish)

🔴 Non-veg 

Ingredients:

Parshe mach (small carp) - 2 whole 

Mustard (shorshe) powder - 2 tbsp

Posto (poppy seeds) power - 1 tsp

Kalo jeera - ½ tsp

Green chilli - 3 whole

Corriander leaves - qs

Salt - qs

Cooking oil (preferably mustard oil) - qs 

Water - ½ cup

Steps:

1. Fry the fish well and set aside

2. Meanwhile in half a cup of warm water soak the mustard and posto powder for 10 mins.

3. In the remaining oil put kalo jeera, and pour in the shorshe posto mixture. Keep on medium flame. 

4. Put in the green chillies, salt and gently mix. Make sure the fish gets covered in the gravy. 

5. Once the gravy thickens, put in the corriander leaves and it's done! 

Best when served with warm rice 🍚

Paneer aloo masala

🟢 Veg

Ingredients:

Paneer - 200g 🧈

Potato - 2 pcs 🥔

Jeera whole - 1 tsp

Jeera powder - 1 tbsp

Chilli powder - ½ tsp 🌶️

Ghee - 1 tbsp

Sugar - 1 tsp

Salt - qs

Cooking oil - 2 tbsp

Bay leaf - 1 

Water - 1 cup

Steps:

1. Dice the paneer and potatoes

2. Pour the oil in a deep bottom pan. Slightly fry the paneer and set aside 

3. In the remaining oil put the bay leaf, jeera, jeera powder and chilli powder

4. Sautee on low flame. Add sugar and salt.

5. Put in the potatoes and mix well with the spices.

6. Pour in the cup of water and cover. Simmer the flame to low. Let the potatoes cook. 

7. Once the potatoes are done, gently stir in the fried paneer.

8. Add ghee. 

9. Gently mix on medium flame. Once the aroma rises and the paneer takes on the colour, it's done!

Tastes best with roti, paratha. Serve warm!

Chingri piyaj koli chorchori (a Bengali winter special)

🔴 Non - veg

Ingredients:

Piyaj koli (onion stalks) - 250g

Potato - 2 pcs 🥔

Dry red chilli - 1 pc 🌶️

Small prawns - 2 tbsp 🍤

Cooking oil - qs

Haldi (turmeric powder) - qs

Salt - qs

Steps:

1. Cut the piyaj koli in 1 in size

2. Julienne the potatoes

3. Put oil in the pan and heat. Add the dry chilli.

4. Put in the prawns and sautee for 30 secs

5. Add in the piyaj koli and potatoes

6. Cover and let it cook on low flame. Stir once or twice during the process.

7. Once well cooked, add in the turmeric powder and salt. Gently mix.

8. Once it takes a good light golden colour, turn off the stove. 

Tastes best with rice or roti. 

Alu Dum Korma (Shahi Potato curry)

🟢 Veg

Ingredients:

Potatoes - 600 g 🥔

Onions - 300 g 🧅

Ginger garlic paste - 1½ tsp 🧄

Corriander powder - 2 tbsp

Chilli powder - 1 tbsp 🌶️

Methi (Fenugreek seeds) - ½ tsp

Curd - 100g

Corriander leaves - 50g (or as per preference)

Cooking oil - 60 to 100 ml

Salt - qs

Sugar - 1 tbsp (or as per preference)

Ghee - 1 tbsp

Star anise - 1 pc

Cinnamon - 1 inch

Cardamom - 1 pc

Bay leaf - 1 pc

Steps: 

1. Boil the potatoes, peel and dice them. Set aside 

2. Chop the onions thinly

3. Mix curd, corriander powder, chilli powder together and whip them well

4. Chop the corriander leaves and set aside

5. In a deep bottom pan put the cooking oil, and heat well

6. Add the bay leaf, methi, star anise, cinnamon and cardamom

7. Add in the onions, ginger garlic paste and fry till golden. There will be a pleasant aroma.

8. Add the sugar and it will caramelise giving a lovely colour

9. Add in the curd mixture and cook well. Add salt. 

10. Once cooked, add in the potatoes and mix well

11. Add the chopped corriander leaves and mix gently

12. Finish off with the ghee. 

Best served with Parathas.