Bhapaa Aloo Recipe

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Bhapaa Aloo
How to make Bhapaa Aloo
  • Chef: Chef Joy Banerjee
  • Recipe Servings: 4
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

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.