Aloor Chorchori / Alu Chorchori / Simple Bengali Potato Curry

This simple potato curry is great as a side dish with chapatti or paratha or luchi. Chorchori refers to a dry vegetable curry, sometimes made with only one vegetable and sometimes with 4 or 5 types of vegetables. Chorchori tastes better when it is cooked with a generous amount of oil and it stands between a fry and curry...so the consistency of the curry is dry and the vegetables should be fried until cooked. Aloo Chorchori is made only with potatoes and is very easy to prepare.

Sada Aloor Chorchori / Alu Chorchori / Bengali Simple Potato Curry

Serves 3

Ingredients:

2 large potatoes – peeled and cubed

1 tsp kao jeera / kalonji / nigella seeds (you can also replace it with cumin seeds or mustard seeds)

A handful of fresh coriander leaves – chopped

1 green chilli – slit

1 dry red chilli

Salt

2 tbsp oil

Method:

Boil the cubed potatoes in water with some salt for about 5-7 minutes or until they are half cooked.

Drain the water and keep the half cooked potatoes aside.

Heat the oil in a kadai and add the dry red chilli and nigella seeds / kalo jeera to it.

Let them sizzle and then add the cooked potatoes to them.

Add the slit green chilli to them and sprinkle some salt over the potatoes (do not add too much as we have cooked the potatoes with salt already) and sauté for a minute or two or until the potatoes become nicely moist and soft. If required add some water to cook them properly.

When the potatoes are nicely cooked, simmer until all the water evaporates.

You can mash some potatoes to make the curry a little sticky.

Add the chopped green coriander leaves and give them a final toss to mix everything perfectly.

Taste and adjust the seasonings.

Switch off the flame and serve hot with with chapatti / paratha or plain white rice and some lentils or dal.