About Bhapaa Aloo: Baby potatoes in a distinctive five aromatic spice mix, steamed with mustard paste, curd and coconut. This is an old traditional bengali jeera aloo recipe.
Ingredients of Bhapaa Aloo
200 gm small potatoes
2 tsp mustard oil
1/2 tsp Bengali five spice mixture (panchphoron) (whole jeera, saunf seeds, fenugreek seeds, black mustrad seeds and kalaunji)
2 dry red chillies
1/2 tsp mustard paste
1 tsp hung curd
3/4 tsp desiccated coconut paste
Pinch of green chilli paste
Pinch of turmeric powder
Salt - to taste
Dash of lime juice
2 banana leaves
How to Make Bhapaa Aloo
1.Peel the potatoes and par boil them in salted water, drain and keep aside.
2.Heat oil in a non-stick pan, add the five spice mixture, break the red chillies in half and add them next.
3.Stir the spices around till they splutter.
4.Pour this over the potatoes and put aside
5.In a mixing bowl prepare a marinade with the mustard paste, curd, coconut paste, green chilli paste and turmeric powder, whip it well.
6.Gently mix the potatoes into this marinade.
7.Add the salt and lime juice, mix again.
8.Put the potatoes on a steel plate, cover with the banana leaves and steam them for 6-8 minutes. Serve hot.
