This post is, once again, part of the Kolkata Food Bloggers’ Event Know Your Kolkata Food Bloggers, and this week, I present to you a gorgeous couple – Amrita Gill and Vishal Tupper  who blog from Sweet ‘N Savoury.

The first time I met Amrita, she got the entire Kolkata Food Bloggers’ group these lovely cakes, perfectly wrapped in cellophane and with cute notes on them. Of course, before I could eat more than a bite, my sister proceeded to gobble it up, but then again, I got a taste of the baking and I knew I was on to a good thing. A physiotherapist by profession, Amrita is now a full-time mum with an adorable baby girl.

Cut to a few weeks later in the future when I met Vishal at a lovely wine trail event organized by Four Seasons. He is into adventure tourism and I am pretty much intrigued by some of the really cool trips he organizes (which we discussed one evening when we bumped into each other at a cafe), and would like to send my parents on one such trip for their next anniversary.

The recipe I have chosen is one of the simplest, but it is gorgeous too! I was bowled over by the way it was executed – easy steps and great feedback in the end. My family inhaled it within minutes of me taking the pan off the heat.

The only addition to this recipe was a couple of dry red chillies while I was tempering with the paanch phoran because my spice quotient is slightly more than most people. Otherwise, this recipe has been made EXACTLY according to the procedure. Once again, I will let the two bloggers do the talking. The recipe is called “Ganga Kinaare Wala Aaloo“.

Ingredients : 
  • 400 gm boiled potatoes(around 8-9 medium sized)
  • 4-5 tbsp curd
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2 tsp coriander powder
  • salt to taste
  • 1 tbsp panchphoron(fenugreek seednigella seedcumin seedblack mustard seed and fennel seed in equal parts)
  • 1 tsp amchur powder
  • 1 tsp garam masala powder
  • 2-3 green chillies, slit
  • 4 tbsp oil
  • chopped coriander leaves for garnishing

Procedure : 

Peel the boiled potatoes and mash them roughly so that you have some chunks. 
Heat oil in a pan. Meanwhile take a small bowl and add the red chilli powder, turmeric powder, coriander powder and salt. Add enough water to dilute and make a runny paste.
Add panchphoron to the oil and let it splutter.
Add the diluted masala to the oil and cook for around 2-3 minutes till the masala leaves oil on the sides.
Add the slit green chillies and the mashed potatoes. Add amchur powder and about a cup of water and let it boil. 
Mash some pieces of potatoes very well as this will make the gravy thick. 
Add curd and mix. Sprinkle garam masala powder and remove from flame. 
Sprinkle with coriander leaves and a dollop of curd.

Served best with hot puris and khata meetha aam ka achaar or Amla khata meetha achaar 
Written by Poorna Banerjee

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