Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye | No Onion No Garlic Potato Sabzi with Curry Leaves and Green Peas

%sukno aloo-r torkari curry pata motorshuti diye bengali sabzi debjanir rannaghar

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Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye | No Onion No Garlic Potato Sabzi with Curry Leaves and Green Peas

You can quickly make this tasty and tangy dry curry in just 20 minutes. It features baby potatoes, curry leaves, and green peas, and contains no onion or garlic. This dish is great for any meal!

Course Main, Side

Cuisine Indian

Keyword Aloo sabzi with curry leaves and green peas recipe, Debjanir Rannaghar, Niramish Aloo-r Torkari Recipe, Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye recipe, Sukno Aloo-r Niramish Torkari Currypata, Motorshuti Diye recipe debjanir rannaghar

Prep Time 5

Cook Time 15

Total Time 20

Servings People

Calories 247kcal

Author Debjani Chatterjee Alam

Cost Rs 100

Ingredients

500 g baby potatoes
1 cup green peas
20 curry leaves
½ cup tomato paste
½ cup coconut paste
4 dry red chili
1 teaspoon red chili powder
1 teaspoon turmeric powder
2 teaspoon salt
1 teaspoon sugar optional
3 tablespoon oil unflavored
1 tablespoon ghee

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Instructions

Prep Work

To boil the baby potatoes, cover them with water and a teaspoon of salt, then pressure cook them until the whistle blows twice.
Turn off the heat and wait for the pressure to release before opening the cooker.
Once cool enough, peel the potatoes.

Cooking

Next, heat oil in a pan.
Add the green peas and cook for one minute.
Then, flavor the oil with dry red chilies and curry leaves.
Stir in the coconut paste, followed by red chili powder, turmeric powder, and salt.
You can also add sugar if you like.
Mix everything well and cook for two minutes.
Add the boiled potatoes and mix them thoroughly.
Lower the heat, add the tomato paste, and mix again and cook for a minute.
Pour in a cup of water and cook until all the water has evaporated.
Finally, stir in the ghee. Your dish is now ready!

Notes

Substitution

Potato - For this recipe, I used baby potatoes, which I boiled and peeled. If you don't have baby potatoes, you can use regular potatoes cut into quarters or eighths, depending on their size.
Tomato - Instead of tomato paste, feel free to use chopped fresh tomatoes.
Coconut - I opted for fresh coconut paste, but you could also use shredded coconut or dried coconut flakes.

Variation

You can easily make this potato dish vegan by simply leaving out the ghee.

Equipments

To boil the potatoes quickly, you'll need a pressure cooker. For the potato curry itself, a simple pan or kadhai will do.

Storage

For convenience, you can boil the potatoes ahead of time and store them in the refrigerator, ready to use later for a speedy curry. The cooked curry also keeps well in the refrigerator for one or two days; just make sure to heat it thoroughly before serving again.

Nutrition