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Sada Aloor Torkari

Madhushree Basu Roy
Small cubes of potatoes stir-fried with nigella seeds and green chillies paired well with luchi
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast, Main Course, Vegetarian
Cuisine Bengali, Indian
Servings 4 people


  • 2 large potatoes
  • ½ tsp Nigella seeds
  • 4 nos green chillies
  • ½ tsp sugar
  • 1 tbsp mustard oil
  • salt to taste
  • 1 tsp whole wheat flour


  • Peel the potatoes and cut them into small cubes (1.5 cm size). Wash them thoroughly under running water.
  • In a kadai, heat mustard oil and add a couple of green chillies. Then add the nigella seeds and let them splutter.
  • Add the potatoes and stir-fry on high heat. Sprinkle a little bit of water and keep stirring. Then add half a cup of water and cover and cook the potatoes on low heat.
  • When the potatoes have become soft, add sugar and mix well.
  • In a cup make a slurry of aata and water. Add that slurry to the potatoes and let it come to a boil. Add more water if you want a thinner consistency. Break the chillies in half and add to the pan and let the flavours get infused together.
  • Serve this with luchi or paratha.
Keyword aloor torakri, alur tarkari, breakfast recipe with eggs, luchi alur torkari, sada aloor torkari, shada alur torkari, sunday breakfast recipe