Sada aloo tarkari aka sada aloo chorchori is a splendid Bengali potato curry that is crazily popular among Bengalis. It is a very light and delectable curry where peeled and small diced potatoes are cooked using minimal ingredients. This Bengali aloo chorchori is a no onion no garlic recipe that is perfect for Bengali vegetarian days and puja days. This niramish recipe can be accompanied by luchi, paratha, and roti.
Table of Contents
About the recipe
Tips and Suggestions
How to make Sada Aloo tarkari (step wise photos)
Recipe Card
What is Sada Aloo tarkari?
Sada aloo tarkari is a Bengali-style potato curry and it is a Bengali name. The word sada means white, aloo means potato, and tarkari refers to curry. In short, it is a white potato curry where peeled and small diced potatoes are cooked with salt, sugar, green chillies, and a sprinkle of nigella seeds.
Sada aloo tarkari with fulko luchi is a staple breakfast for Bengalis on Sundays. It’s not just food; it’s an emotion that only a Bengali can understand. The beauty of the curry is in its simplicity. Bengalis are always very fond of potatoes and it is next to impossible to beat a Bengali on potato. Whether it is veg or non-veg curry, dry curry, fry, or biryani, potatoes are always added to cheer up bongs.
Whenever I talk about sada aloo chorchori, it always makes me feel nostalgic. As a bong, I have grown up eating this delicacy and have never got bored with it. I still remember how my mother used to prepare Bengali aloo chorchori frequently on Sundays and puja days along with a big batch of fulko luchi for breakfast. Even sometimes she used to serve it with roti as well. We always used to devour that with immense pleasure. I have learned this traditional Bengali food recipe from her.
Sada aloo chorchori is a very simple and easy recipe. It requires very limited ingredients which are easily available in any Bengali kitchen pantry. The difficulty level of cooking the dish is very low and it is a perfect dish for a novice. It is a pure Bengali delicacy, and you will get the essence of Bengal in it. The best part of the recipe is that you don’t need to drop your tears for slicing onions. It could be a great option for no onion no garlic days.
Sada aloo tarkari with step-by-step photos and instructions have been provided in the ‘Instruction’ section of the recipe. I have included all the tips and tricks below if you follow each step of my recipe precisely then you will get sada aloo chorchori with perfect flavour and consistency.
Tips to prepare perfect Sada Aloo tarkari
- Cut the potatoes into small dices.
- Fry the potato slices carefully so that they don’t change their colour to golden.
- Sada aloo tarkari is slightly sweet in taste. Don’t forget to add a little bit of sugar.
- The consistency of the gravy is slightly runny. Add water accordingly.
- You can adjust the amount of green chilli according to your preference.
How to make Sada Aloo tarkari?
To prepare sada aloo tarkari, first, take potatoes and peel off their skin. Then cut them into small dices then wash them thoroughly until the water gets clear.
Now put a pan on flame and allow it to become completely dry. Add mustard oil to the pan. Once the oil is hot, add nigella seeds and let them crackle. Add asafoetida into the pan and give a quick mix.
Add the diced potatoes into the pan and mix it well. Add salt and mix it well. Cover the pan and cook it on medium-low flame for 5-6 minutes. Stir in between and make sure the potatoes don’t change their colour.
Add water to the pan and stir. Add some green chillies, sugar and mix it well. Cover the pan and turn the flame to high until the gravy starts boiling. Then turn the flame to low and cook it for 8-10 minutes until the potatoes get cooked completely.
Check the salt of the curry and add more if required. Turn off the flame and put the pan down. Now the sada aloo tarkari is ready to serve.
Many Bengali potato recipes have already been shared in my previous posts. You can check a few of them like
Aloo posto
Niramish aloo dum
Jhuri aloo bhaja
..And Many more…
Ingredients:
- 3 medium Potatoes, peeled and small diced
- 2 green Chillies
- ¼ teaspoon Nigella seeds (Kalonji)
- ¼ teaspoon Asafoetida (Hing)
- Salt to taste
- 1 teaspoon Sugar
- 1 cup Water
- 1 tablespoon Mustard oil for cooking
Instructions:
- First, take 3 medium potatoes and peel off their skin. Then cut them into small dices. Wash them thoroughly until the water gets clear.
- Now put a pan on flame and allow it to become completely dry.
- Add 1 tablespoon of mustard oil to the pan.
- Once the oil is hot, add ¼ teaspoon nigella seeds and let them crackle.
- Add ¼ teaspoon asafoetida into the pan and give a quick mix.
- Add the diced potatoes into the pan and mix it well.
- Add salt and mix it well. Cover the pan and cook it on medium-low flame for 5-6 minutes. Stir in between and make sure the potatoes don’t change their colour.
- Add 1 cup water to the pan and stir.
- Add 2-3 green chillies, 1 teaspoon of sugar and mix it well. Cover the pan and turn the flame to high until the gravy starts boiling. Then turn the flame to low and cook it for 8-10 minutes until the potatoes get cooked completely.
- Check the salt of the curry and add more if required. Turn off the flame and put the pan down.
- Now the sada aloo tarkari is ready to serve.
Serving Instruction
Transfer the sada aloo chorchori into a serving bowl or on a serving plate. Serve hot or warm for the best taste. Accompany the Bengali delicacy with luchi aka puffed bread and enjoy your authentic Bengali breakfast.
Ingredients
- 3 medium Potatoes, peeled and small diced
- 2 green Chillies
- ¼ teaspoon Nigella seeds (Kalonji)
- ¼ teaspoon Asafoetida (Hing)
- Salt to taste
- 1 teaspoon Sugar
- 1 cup Water
- 1 tablespoon Mustard oil for cooking
Instructions
- First, take 3 medium potatoes and peel off their skin. Then cut them into small dices. Wash them thoroughly until the water gets clear.
- Now put a pan on flame and allow it to become completely dry.
- Add 1 tablespoon of mustard oil to the pan.
- Once the oil is hot, add ¼ teaspoon nigella seeds and let them crackle.
- Add ¼ teaspoon asafoetida into the pan and give a quick mix.
- Add the diced potatoes into the pan and mix it well.
- Add salt and mix it well. Cover the pan and cook it on medium-low flame for 5-6 minutes. Stir in between and make sure the potatoes don’t change their colour.
- Add 1 cup water to the pan and stir.
- Add 2-3 green chillies, 1 teaspoon of sugar and mix it well. Cover the pan and turn the flame to high until the gravy starts boiling. Then turn the flame to low and cook it for 8-10 minutes until the potatoes get cooked completely.
- Check the salt of the curry and add more if required. Turn off the flame and put the pan down.
- Now the sada aloo tarkari is ready to serve.
