Dhonepata Shorshe Chingri Diye Misti Aloo Bhapa is a delightful Bangladeshi dish combining the earthy sweetness of misti aloo (sweet potatoes) with the robust flavors of mustard and shrimp. The dish is infused with the aromatic freshness of dhonepata (coriander leaves), creating a harmonious blend that’s both comforting and exotic. This steamed delicacy is known for its creamy texture and subtle heat, making it a favorite among those who enjoy traditional Bengali flavors. Mustard lends a pungent kick, while the shrimp adds a succulent seafood richness. Loved for its simplicity and depth of flavor, this dish is often enjoyed with steamed rice, making it a perfect choice for family meals or special occasions.
Dhonepata Shorshe Chingri Diye Misti Aloo Bhapa
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Shrimp – 500 Grams
- Sweet Potato – 300 Grams
- Mustard Seed – 2 Tbsp
- coriander leaves – 1 Cup
- Onion – 1 Piece
- Turmeric Powder – 1 Tsp
- Green Chili – 3 Piece
- Garlic – 4 Cloves
- Salt – 1 Tsp
- Vegetable Oil – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
25 Grams
Protein
12 Grams
Total Fat
2 Grams
Saturated Fat
30 Grams
Carbohydrates
5 Grams
Dietary Fiber
600 Mg
Sodium
20 Mg
Vitamin C
Directions
Step 1
Peel and cut the sweet potatoes into cubes. Set aside.
Step 2
Grind mustard seeds into a fine paste. Mix with turmeric powder and a little water to form a smooth paste.
Step 3
In a mixing bowl, combine shrimp, mustard paste, chopped onion, minced garlic, green chilies, and salt. Mix well.
Step 4
Heat oil in a pan over medium heat. Add the shrimp mixture and stir for 5 minutes until aromatic.
Step 5
Add the sweet potato cubes to the pan. Stir well to coat with the spice mixture.
Step 6
Cover the pan, reduce heat, and let it steam for 20 minutes until sweet potatoes are tender. Garnish with coriander leaves before serving.
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