Alu Pujari
Spiced potato preparation often served as prasad, a simple yet flavorful dish.
Cooking
Peel and pressure cook potatoes, with enough water to cover the them, for 3 steams on high heat. Drain water and cut into very small pieces.
Roast peanuts on low heat for 3-4 minutes, cool and grind to a powder.
Heat oil in a pan. Add green chillies, jeera, and mustard seeds. Fry for 1 minute on medium heat.
Add curry leaves, turmeric and mix. Add cut potatoes and red chilli powder. Fry for 2 minutes.
Add ground peanut powder and mix for a minute.
Remove from heat and garnish with dhaniya, lemon juice, and grated
Serving Suggestions
Serve hot with rice and dal or luchi/pooris.
Estimated Nutrition
ApproximatePer serving - based on typical ingredient amounts
Please note: These are rough estimates calculated from typical ingredient amounts in traditional Bengali recipes. Actual values may vary significantly based on specific ingredients, quantities, cooking methods, and portion sizes used. For precise nutritional information, please consult a nutritionist or use measured ingredients with a nutrition calculator.
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