Have you ever had the opportunity to have authentic Potato Leaves in your state/place where you live? My maasi (aunt) lives in West Bengal, Kolkata and this time on my mom’s small request ,she genuinely ‘parceled’ potato leaves (aloo saag) plucked straight from her own farm where she grows all types of different leafy-vegetables on her own, that’s just because I wanted to have ‘Aloo Saag’ from Kolkata and she always sends homegrown leafy vegetables from her farm – sent especially for me since I love having greens on my plate. In Mumbai, we do not get to buy Aloo Saag , its unfortunately not available here and so this time we took this opportunity to blog this recipe and also make an exclusive video on this delicious recipe for you. Honestly, guys it shocks me to see that there’s hardly any recipe that you can find on the internet on ‘Aloo Saag” and most of the people misinterpret this recipe but here it is the most authentic recipe of ‘Potato Leaves- Aloo Saag’ you can ever find on the internet.
|Potato Leaves||250 gram|
|Sorse-Jeera-Posto Paste||Prepared earlier|
|Jeera (Cumin Seeds)||1/2 tsp|
|Paanch Phoron (Bengali Five Spices)||1/2 tsp|
|Dry Red Chili||1-2|
|Kashmiri Red Chili Powder||1 tsp|
|Turmeric Powder||1 tsp|
|Prawns (Shallow Fried)||1 small bowl (Optional)|
|Salt||1 1/2 tsp/ As Per Taste|
|Water||10 ml approx.|
|Mustard Oil||To Cook|
|Vegetable Oil||To Cook|
To Make Paste: (Ingredients)
|Posto (White Poppy Seeds)||2 tbsp|
|Sorse (Yellow Mustard Seeds)||1 tbsp|
|Jeera (Cumin Seeds)||1/2 tsp|
- In a blender jar, drop all the listed ingredients above and coarse grind.
- Add water to make a thick fine paste of ‘Sorse-Posto-Jeera’. Once done, set aside for later. (The paste shouldn’t be too watery or too thick.)
- Cut the Potato leaves and wash thoroughly with cold running water.
- In a boiling pan, add the chopped leaves and water till the leaves are submerged properly, cover and boil them over high flame for 5 minutes, once done, discard the water and set the leaves aside.
How To Cook:
- Step 1 : In a heated pan, add vegetable oil and shallow fry the Bori’s on a high flame until it changes color to light brown. (Do not over fry) – if you do not have Bori, you can completely skip this part but I suggest, but I suggest you buy some from a Bengali. It taste really delicious.
- Step 2 : In the same pan, heat mustard oil, add cumin seeds (jeera), paanch phoron (bengali five spices), dry red chili and bay lef. Fry for a minute over high flame.
- Step 3 : Add the prepared ‘Sore-Posto-Jeera’ Paste and saute over high flame for a minute. Sprinkle turmeric powder and kashmiri red chili powder. Mix Well over medium flame.
- Step 4 : Add water and saute over high fame. Mix the water with the leftover paste in the blending jar to avoid any wastage. Add all the boiled leaves, mix and coat well over high flame.
- Step 5 : Add the shallow fried prawns and fried bori (crush them into pieces before adding). Mix and Saute over medium flame. Add a sprinkle of mustard oil and turn off the flame.
- Step 6 : Serve only with plain white rice and dal.
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