Masoor Aloo ki sabji (Potato Masoor curry)

Potatoes are one of the most favorite vegetables in many families, including mine. We Bengali's cant imagine even non veg curries without adding potatoes, be it traditional "Macher jhol" or "Mutton kosha". I have tried this Masoor aloo ki sabji, inspired by Master Chef Ranveer Brar, and we absolutely enjoyed this with hot chapati's.

Ingredients (for the masala paste)

• Oil - 1 tsp
• Coriander seeds - two tsp
• Cumin seeds - 1 tsp
• Fennal seeds - half tsp
• Black pepper - 12-15
• Green cardamom - 4-5
• Cinnamon stick - 1
• Hing / Asafoetida - 1 tsp
• Coriander leaves - half cup
• Curd - two tsp
• Salt as per taste

(for tempering)

• Ghee - 1 tsp
• Raisins - 1 tsp

(Other ingredients)

• Oil - 1 tsp
• Cumin seeds - 1 tsp
• Chopped ginger - 1 tsp
• Chopped green chilies - as per taste
• Masoor dal (soaked for 2-3 hours) - 1cup
• Potatoes - 3-4 cut into dice
• Kashmiri red chilli powder - 1 tsp
• Turmeric powder - 1 tsp
• Salt as per taste
• Ghee - 2 tsp
• Water - 1 cup 
• Salt as per taste
• Fresh coriander leaves for garnishing

Process

• Add oil in a pan and keep adding all the ingredients except curd, hing and coriander leaves. Toss for 2 minutes and transfer to a bowl and let it cool down. 
• Now in a grinder jar add this along with curd, hing and fresh coriander leaves,  Make a smooth paste and keep aside
• Heat oil in a pan, add cunim and let it splutter. Add ginger and green chillies and saute for a minute and add soaked masoor dal and toss it properly. Add the prepared masala paste and saute for some time. Keep stirring so that masala is well combined with the masoor. 
• Add turmeric, salt and red chilli powder and give it a good mix. 
• When the masoor is 50% done, add potatoes and ghee, mix well.  Add water and cover with a lid and cook it for a while until potatoes are totally done. Check both potatoes and masoor once they are properly cooked. 
• In a tempering pan, heat ghee and add raisins and add this tempering to the prepared curry. Garnish with fresh coriander leaves. Serve hot with roti.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe