Paporer Dalna/ Papad ki sabji

While Bengali cuisine is more popular for different non-vegetarian preparations particularly fish, I am head over heels in love with the vegetarian counterpart. Hey!! But do not make a mistake, I like every bong am a huge lover of non-vegetarian food particularly fish….. Here in this recipe, I bring you a vegetarian preparation from my kitchen which is no onion no garlic. So, you can prepare this dish on days you are eating vegetarian at home.

Today was a tough and long day at my office. I am drained and have almost no energy to work at home. I understood, the necessity of moral boosting for myself. It is then I enter my kitchen with a plan to make something different.

On the contrary, like any working mother, I do not have much time to think, or prepare a dish which will take me hours. So, decided to make papor r dalna. The ingredients are simple and the dish consumes very less time for preparation. You can serve this dalna with fried rice, basanti polao or simple steamed rice.

Cuisine: (Bengali)Indian

Preparation time: 20 mins

Cook time: 40 mins

Servings: 4

Ingredients

• 10 pieces of papad
• 1 potato
• 5 tablespoons of oil
• 2-3 bay leaves
• ½ teaspoon of cumin seeds
• 1/4 teaspoon of asafoetida/hing
• 1 teaspoon of turmeric powder
• 1 teaspoon of cumin powder
• 1 teaspoon of Kashmiri red chili powder
• 1 teaspoon of coriander powder
• 1 teaspoon of Bengali garam masla powder
• 1 tomato roughly chopped
• 1 inch of ginger
• 2-3 green chili slit
• 1 tablespoon of wheat flour (optional)
• Salt to taste
• 1/2 teaspoon of sugar

Directions

1. Peel the potatoes and dice them into cubes.
2. Make a paste of the tomato and the ginger and keep it aside.
3. In a kadai, take about 3 tablespoons of oil, fry the papads and keep them aside.
4. In the same oil fry the potatoes and also keep them aside.
5. Now, add 2 more tablespoons of oil in the kadai.
6. Temper the oil with bay leaves, cumin seeds and asafoetida.
7. Add the ginger and tomato paste to the kadai along with the green chilies.
8. Then add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, salt, sugar and garam masala powder to the kadai along with a splash of water.
9. Cook all the masalas together till you see oil leaving the sides of the pan.
10. Now, add water to the kadai. Also add the potatoes to the kadai and let the potatoes cook on medium flame.
11. In a bowl, mix the wheat flour with 2 tablespoons of water and whisk it properly such that there are no lumps. Now, add this mixture to the kadai. {Adding of wheat flour thickens the gravy but you can skip it totally if you want}
12. Now, add the papads to the kadai. You need not break them. They will gradually absorb the gravy and become softer.
13. Simmer on low flame for 5 minutes and then turn off the flame.
14. Serve the papad r dalna with steamed rice, fried rice or basanti polao.

Step by step instructions to prepare papor r dalna

Peel the potatoes and dice them into cubes. Make a paste of the tomato and the ginger and keep it aside.

In a kadai, take about 3 tablespoons of oil, fry the papads and keep them aside.

Now, fry the potatoes and keep them aside.

Now, add 2 more tablespoons of oil in the kadai. Temper the oil with bay leaves, cumin seeds and asafoetida.

Now, add the ginger and tomato paste to the kadai along with the green chilies.

Then add turmeric powder, coriander powder, cumin powder, Kashmiri red chili powder, salt, sugar and garam masala powder to the kadai along with a splash of water. Cook all the masalas together till you see oil leaving the sides of the pan.

Now, add water to the kadai. Also add the potatoes to the kadai and let the potatoes cook on medium flame. Also add sugar to the gravy

In a bowl, mix the wheat flour with 2 tablespoons of water such that there are no lumps. Now, add this mixture to the In a bowl, mix the wheat flour with 2 tablespoons of water and whisk it properly such that there are no lumps. Now, add this mixture to the kadai. {Adding of wheat flour thickens the gravy but you can skip it totally if you want}

Now, add the papads to the kadai. You need not break them. They will gradually absorb the gravy and become softer.

Simmer on low flame for 5 minutes and then turn off the flame.

Serve the papad r dalna with steamed rice, fried rice or basanti polao.

Thank you for stopping by. If you like the recipe do not forget to hit like. If you prepare this dish and publish your photos on Facebook and Instagram do tag #theepicureanfeast. Also for queries, you can mail me epicureanfeast2019@gmail.com