1\2 kg potatoes( baby \ any variety) parboiled
paste of 1 big onion
tomato choopped
3 slit green chillies
2tbsp yoghurt
1 and 1\2 tsp paanch phoran(5 spices- jeera, methi, kalonji, mustard, saunf in eql proptn)
1tsp haldi powder
paste of 1tsp red chilli pwdr+ 1tsp ginger + 1\2tsp jeera pwdr
1tsp sugar
2 bay leaves
1tsp garam masala pwdr
1\2tsp pepper pwdr
1tsp ghee
1tsp chpd dhania patta
salt
2tbsp mustard oil or sunflower oil( use mustard oil fr authentic bengali flav)
Method:
Parboil potatoes, peel, cut in halves, cool and then apply 1\2 tsp haldi pwdr, sprinkle salt and shallow fry it in 1tbsp mustard oil till slightly golden, keep aside. Melt 1tsp ghee in another pan, splutter paanch phoran, add bay leaves, mix in d remaining oil, add onion paste , saute well till the rawness disappears, put haldi+red chilli+jeera paste, toss,add sugar, chopped tomatoes, mix well, put pepper powder, yoghurt and the shallow fried potatoes, check salt, add 1 cup water, cook on low flame for 10 mins till gravy's thick dry and well blended,,add the slit green chillies, garam masala powder, give a stir, garnish with chopped dhania
Luchi recipe :
In a bowl mix 2 cups of maida, 1\4tsp salt, 1\4tsp sugar, 1tsp ghee, warm water and knead to a soft dough, zip lock it for 15 mins and then roll out n fry
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