One more comfort food for us Bengalis is this aloo morich. During our childhood this was a must have on Sundays, when the breakfast was a bit different. ( read parota instead of ruti). When the parota or paratha is being served with this Aloo Morich, it is like heaven. But remember, it is not the kind of paratha we have now adays, like Aloo or cheese paratha. These are typical bengali tekona parota or triangular parota we used to have during childhood. To make it as a treat, these parathas were fried in Dalda or banaspati, which I believe is very bad for health. Not seeing them nowadays in the market though.
Afterwards, I forgot to make it since we have so many other options for breakfast now. On Sunday, hubby man requested for some luchi for breakfast and I served it with this. It is so easy to make and you can have it as a snack as well.
Ingredients for Aloo Morich
- Potato – 3-4, peeled
- Ghee – 1 tsp
- Kalonji seeds or kalo jire – 1/2 tsp
- Black pepper powder – 1 tsp or as per taste
- Salt – as required
How to make Aloo Morich
Peel the potatoes and boil in a pressure cooker with a pinch of salt. Potato should remain firm after boiling. When they are cold, cut them into cubes.
In a pan, heat the ghee and then add kalonji seeds or kalo jire. Cook over slow heat to reease the aroma.
Now put the porato cubes into the pan, Stir well to coat ithe cubes with kalo jire and ghee.
Sprinkle salt and black pepper powder and stir again. Increase the heat and continue stirring to get an even cooking of the potato with a nice layer of black pepper powder. Remove from heat and serve with luchi or parota.