Starting the sereis with this humble recipe with only nigella seeds, green chillies and mustard oil is a winner
It is also known as Bedmi Aloo and goes nicely with the well-known Bedmi poories of North India. This Dish is sometimes referred to as Dubki Wale Aloo since the potatoes essentially sink in the gravy.
From Bengal to UP and now to Nepal, Aloo ko achar has that pickle-like taste with sesame seeds paste, mustard oil and an abundance of green chillies
Without it, no feast is complete. This alur Dom, which skips onion or garlic, is hot, spicy, sweet, and sour- everything a food should be.
One can actually sing songs about aloo posto. This one is integral to Bengali Cuisine with potatoes and poppy seed paaste coming together. Builir Dal, rice, and aloo posto is a best combination.
Available in every nook and corner of Bengal ,alur Chop with moori ( puffed rice) is the OG of evening snack for a Bengali
This dish is really simple and straightforward to prepare, but the flavor of onions, potatoes, fresh winter tomatoes, and mustard oil cooked in a "bati" is simply amazing
This is cooked on Kolkata's little roadside carts in big batches and is quite rustic with the potato skin still on. Passerby eat it for breakfast with roti.
Aloo kabli or street style potato salad is all time favourite among passersby, readily available on every corner in bengal
Aloo Borii Jahl or Potato and dried lentil dumplings in a mustard sauce goes best with boiled rice in most Bengali households