Dhoka Borir Dalna
Golden-fried lentil cakes and tender potatoes simmered in a fragrant, spiced Bengali-style gravy.
👩🍳 Process
Heat white oil in a pan, add cubed potatoes, and fry until they get some color. Remove and set aside. ▶ 1:07
Fry the dhoka boris in a generous amount of oil. Fry until golden brown on all sides, then remove and set aside. ▶ 1:31
To the remaining oil, add 1 tsp of mustard oil. Add white cumin seeds, bay leaf, dry red chili, and whole garam masala for tempering. ▶ 2:07
Add green chili paste and ginger paste, and stir to remove the raw smell. ▶ 2:16
Add tomato paste and saute for a moment. ▶ 2:26
Mix cumin powder, coriander powder, turmeric powder, and red chili powder with some water in a bowl, then pour the mixture into the pan. ▶ 2:39
Saute the spice paste on medium heat for a few minutes. ▶ 2:50
Add the fried potatoes to the spices and stir well to coat them. ▶ 3:01
Add salt and sugar, mix well, and cover the pan to cook the spices. ▶ 3:13
After 3-4 minutes when the oil separates from the spices, open the lid, stir, and add plenty of water for gravy. Mix and cover to let it boil. ▶ 3:30
Simmer for 7-8 minutes until the potatoes are completely cooked. ▶ 3:58
Open the lid, check if potatoes are soft, then add green chilies and the fried dhoka boris. Stir gently to submerge the boris in the gravy. ▶ 4:06
Cover and cook on low heat for 2 minutes to allow the boris to absorb the gravy. ▶ 4:33
Open the lid, sprinkle garam masala powder and ghee over the curry. Mix gently, turn off the heat, cover, and let it rest (standing time) for 5 minutes. ▶ 4:37
