North Bengal Aloo Bhutta Tarkari
A simple, lightly spiced potato and fresh corn curry from the Dooars and Darjeeling foothill households, eaten with rice during the monsoon corn harvest.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Equipment
- •Kadai
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 6 g
- carbs
- 38 g
- fibre
- 5 g
- protein
- 5 g
- calories
- 210 kcal
Instructions
- 1
Heat mustard oil in a kadai (deep pan). Sizzle the panch phoron (five-spice blend) until it crackles.
- 2
Add diced potato. Fry for 4–5 minutes until lightly golden at the edges.
- 3
Add tomato, turmeric and ginger paste. Cook until the tomato softens.
- 4
Stir in the fresh corn kernels and cumin powder, mixing well.
- 5
Add 150 ml water. Cover and simmer on low heat until the potato and corn are tender.
- 6
Add slit green chillies and salt. Simmer uncovered for a further 5 minutes until slightly thickened.
- 7
Serve hot with steamed rice or roti (flatbread).
Chef's tips
Use fresh, juicy corn kernels for natural sweetness rather than mature, starchy corn. Keep the gravy light rather than thick, as is typical of North Bengal home cooking.
Ingredient substitutions
- fresh corn → frozen corn kernels, adjusting cooking time down slightly
Storage
Refrigerate for up to 2 days.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Overcooking the corn until it turns tough and chewy.
- •Adding too much water and making the gravy too thin.
Serving suggestions
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