Name: Bhapaa Aloo recipe by Uzma Khan at BetterButter
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3
Ingredients: 250 grm Baby or small size potato; 1 tsp of all ingridients of Panch Phoran spice(fennel,cumin,kalaunji,methi,mustard seeds all is 1 tsp); 3 tsp mustard oil; 2 dry red chilli(whole); 1 green chilli; 2 tsp curd; 1 tsp yellow mustard seeds; 1 tsp desicated coconut; 1 tsp Lemon juice; 1/2 tsp turmeric powder; 1 banana leaf or if not 2 cabbage leaves in round shape; Salt to taste; 1 tsp fresh green coriender chopped

ABOUT Bhapaa Aloo RECIPE

Bhapaa aloo is a traditional dish in west Bangla make it with baby or small size of potato.It is very easy to cook and tasty dish.Main ingridients of this recipe is Bangali Panch Phoran spice.

Ingredients Serving: 3

250 grm Baby or small size potato
1 tsp of all ingridients of Panch Phoran spice(fennel,cumin,kalaunji,methi,mustard seeds all is 1 tsp)
3 tsp mustard oil
2 dry red chilli(whole)
1 green chilli
2 tsp curd
1 tsp yellow mustard seeds
1 tsp desicated coconut
1 tsp Lemon juice
1/2 tsp turmeric powder
1 banana leaf or if not 2 cabbage leaves in round shape
Salt to taste
1 tsp fresh green coriender chopped

Instructions

first peel the potatoes wash and par boil it in salty water.and keep aside it.
Heat oil in pan,add Panch Phoran spices and whole red chilli in it and saute it till they begin to crack.
Now pour this Panch Phoran tempting over to par boil potato mix well and keep aside it again.
In grinding jar take mustard seeds,desicated coconut,green chilli,take one red chilli from Panch Phoran spice,turmeric powder grind it and make paste of it.
Now add desicated coconut and mustard paste,curd and salt in it.
Now add lemon juice in it
Now mix all ingridients gently otherwise potatoes will break.
In other side prepare a steamer with water.
Now keep the cabbage leaves over it carefully because water is boiling,and transfer par boil potatoes with all marinate masala over it for in steam.
Now cover it to cook.meanwhile check it otherwise it will over cook and break.
When it cook then transfer in plate for serve.
And garnish it with chopped fresh coriender leaves.
Now Serves it with poori,plane rice or chappati.

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