Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, bengali steamed potatoes (bhaapa aaloo). It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Bhapa Aloo or Steamed Potatoes is a delicious Bengali recipe prepared in panch phoran masala and marinated with mustard & curd paste. Hailing from Bengal, this recipe uses Panch Phoron for tempering. The quintessential Bengali Panch Phoron and mustard paste make this steamed potatoes in. #rakshabandhanspecial Hello!
Bengali Steamed Potatoes (Bhaapa Aaloo) is one of the most popular of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Bengali Steamed Potatoes (Bhaapa Aaloo) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we must first prepare a few components. You can have bengali steamed potatoes (bhaapa aaloo) using 13 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Bengali Steamed Potatoes (Bhaapa Aaloo):
- Take 300 gms baby potatoes par boiled, peeled
- Make ready to taste Salt
- Get 1 teaspoon mustard paste
- Make ready as needed Water to steam
- Prepare 1 tablespoon mustard oil
- Get 1 chopped green chilli
- Prepare 1 tablespoon grated coconut
- Take 1 teaspoon curd
- Take 1 teaspoon turmeric powder
- Get 1 large banana leaf to steam
- Take 2 tablespoon vegetable oil
- Prepare 1 tablespoon Bengali paanch phoron seeds
- Prepare 1 dried red chilli
Alu Makha or Bengali Mashed Potatoes is a simple and seductive comforting dish, that is full of flavor and much lighter than most mashed potatoes. Moumita'r Kochu Paata Chingri – Colocasia Leaves with Shrimp. Kochu Pata Chingri, Kochupata Baata Chingri, Kochupata Bhaapa Chingri, Colocassia. BHAAPA : Fish or vegetables steamed with oil and spices.
Instructions to make Bengali Steamed Potatoes (Bhaapa Aaloo):
- Heat oil in a non stick pan
- Temper with dry red chilli and pan phoron seeds. Let the seeds splutter
- Add and toss the potatoes till golden brown. Take them off heat and keep aside
- In a bowl, combine coconut, curd,salt, mustard paste, green chilli,turmeric powder and mustard oil
- Mix all the ingredients well
- Add and coat the potatoes with the curd-spice paste prepared
- Let the potatoes rest marinated for 15 minutes
- We would need a little more than 1/2 of a large banana leaf to steam. Discard the rest
- Heat a pan. Place the banana leaf on the pan and heat all sides folded on Low heat. (This makes the leaf soft and workable)
- Prepare a steamer with adequate water
- Now after marination, add the potatoes on to the center of the leaf
- Cover on all sides and tuck neatly with a kitchen twine or toothpicks
- Place the wrapped potatoes in the steamer carefully
- Steam for 10-12 minutes
- Keep the potatoes wrapped until ready to be served
- Once ready to serve, discard the twine and unwrap the leaf
- Serve warm with daal-rice or pooris. Enjoy
- Watch full recipe video at: https://youtu.be/tJD8sU3RSJk
A classic steaming technique is to wrap the fish in banana leaf to give it a faint musky, smoky scent. It is eaten with a generous portion of rice and a number of accompaniments. Common accompaniments to đal are aaloo bhaate (potatoes mashed. A wide variety of steamed potatoes options are available to you, such as origin, cultivation type, and certification. Bengali food is, like, the best thing in the world.
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