Shorshe Dhonepata Aloo Bhaji is a beloved Bengali dish known for its delightful combination of mustard and cilantro flavors. Originating from Bangladesh, it features soft potatoes cooked in a fragrant mustard and cilantro paste, offering a perfect balance of tangy and spicy notes. This vegetarian dish is cherished for its simplicity and vibrant taste, making it a staple in many Bengali households. The key ingredients include mustard seeds, cilantro, potatoes, and green chilies. It is often served as a side dish with steamed rice or flatbreads, and loved for its aromatic and wholesome nature. The rich flavors and the aromatic freshness of cilantro make it a comforting dish that warms the heart and soul.
Shorshe Aloo Bhaji
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Potato – 4 Piece
- Mustard Seed – 2 Tbsp
- Cilantro – 1 Cup
- Green Chili – 2 Piece
- Turmeric Powder – 1 Tsp
- Salt – 1 Tsp
- Vegetable Oil – 2 Tbsp
- Water – 1 Cup
Nutrition
Per Serving
350 Kcal
Calories
12 Grams
Total Fat
1 Grams
Saturated Fat
600 Mg
Sodium
5 Grams
Dietary Fiber
2 Grams
Sugars
6 Grams
Protein
Directions
Step 1
Peel and cube the potatoes into small pieces. Set aside.
Step 2
Grind mustard seeds with a little water to form a paste.
Step 3
Add cilantro leaves and green chilies, blend until smooth.
Step 4
Heat oil in a pan over medium heat. Add mustard paste and cook for 2 minutes.
Step 5
Add turmeric and salt to the pan, stirring well.
Step 6
Add potatoes to the pan, mixing to coat them with the spice paste.
Step 7
Pour water into the pan, cover and cook until potatoes are tender. Serve hot.
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