Bengali-Style Chholay Aloo Curry

This traditional Indian curry from West Bengal is a vegan twist on the classic potato recipe. A flavorful blend of spices, mustard oil, and the tanginess of mustard greens makes this dish a staple in every Bengali household. With the addition of a variety of vegetables, Chholay Aloo Curry is a hearty and comforting meal.

🛒 Ingredients

• 2 cups Mustard Greens
• 3 medium Red Potatoes
• 1 cup Bengal Gram
• 1 large Onion
• 2 inches Ginger
• 2 tbsp Mustard Oil
• 1 tsp Turmeric
• 1 1/2 tsp Cumin
• 1 1/2 tsp Coriander
• 1 tsp Red Chili Powder
• 1 tsp Garam Masala
• 1 tsp Salt
• 2 tbsp Vinegar
• 2 cups Water

👨‍🍳 Instructions

1. 1

   Step 1: Heat oil in a large pan over medium heat. Add mustard seeds and let them pop for a minute.

2. 2

   Step 2: Add onion and sauté until it turns translucent. Add ginger and sauté for another minute.

3. 3

   Step 3: Add potatoes, Bengal Gram, turmeric, cumin, coriander, red chili powder, and salt. Mix well and sauté for 5 minutes.

4. 4

   Step 4: Add mustard greens, vinegar, and water to the pan. Mix well and bring to a boil.

5. 5

   Step 5: Reduce the heat to low and let the curry simmer for 20 minutes, or until the potatoes are cooked through.

6. 6

   Step 6: Stir in garam masala and cook for another minute.

7. 7

   Step 7: Taste and adjust the seasoning as needed.

8. 8

   Step 8: Serve the Chholay Aloo Curry hot with steamed rice or roti.

9. 9

   Step 9: Garnish with chopped cilantro or scallions, if desired.

10. 10

    Step 10: Serve immediately and enjoy!

💡 Pro Tips

Use a variety of vegetables like carrots, bell peppers, and green beans to make the curry more nutritious. Also, adjust the amount of spices according to your taste preferences. Store leftover curry in an airtight container in the refrigerator for up to 3 days.

📊 Nutrition per Serving