Bengali cuisine is known for its bold flavors, vibrant spices, and rich cultural heritage. For those who love spicy food, Bengali recipes offer a treasure trove of mouth-numbing, tongue-tingling dishes that will leave you craving for more. From fish curries to meat stews, and from sweet treats to savory snacks, Bengali cuisine has something for everyone.
In this article, we’ll take you on a culinary journey through 20 authentic Bengali recipes that are sure to tantalize your taste buds. Whether you’re a spice enthusiast or just looking to explore new flavors, these recipes will transport you to the bustling streets of Kolkata and beyond. So, let’s dive into the world of Bengali cuisine and discover the secrets behind its spicy allure.
Macher Jhol – Bengali Fish Curry
A classic Bengali fish curry that pairs perfectly with steamed rice and a dash of mustard oil. This flavorful and aromatic dish is a staple in many Bengali households.
Ingredients:
– 1 pound of firm white fish (such as tilapia or catla), cut into small pieces
– 2 medium onions, chopped
– 3-4 green chilies, slit
– 2 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 1 tablespoon of mustard oil
– 1 teaspoon of cumin seeds
– 1/2 teaspoon of turmeric powder
– 1/2 teaspoon of red chili powder
– Salt, to taste
– 2 cups of water
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the mustard oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add chopped onions, green chilies, garlic, and ginger. Saute until the onions are translucent.
4. Add the fish pieces and cook until they’re coated with the spice mixture.
5. Add turmeric powder, red chili powder, and salt. Mix well.
6. Pour in the water and bring to a boil.
7. Reduce heat and let it simmer for 10-12 minutes or until the fish is cooked through.
8. Garnish with fresh cilantro leaves and serve hot with steamed rice.
Cooking Time: 20-25 minutes
Shorshe Ilish – Hilsa Fish in Mustard Sauce
A classic Bengali dish, Shorshe Ilish is a flavorful and aromatic preparation of hilsa fish cooked in a spicy mustard sauce. This iconic recipe is a staple of Bengali cuisine, perfect for special occasions or everyday meals.
Ingredients:
– 4 pieces of hilsa fish (1/2 inch thick)
– 1/2 cup mustard oil
– 2 large onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons mustard paste (see note)
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium heat.
2. Add onions and cook until lightly browned, about 5 minutes.
3. Add garlic, ginger, cumin, turmeric, and chili powder. Cook for 1 minute.
4. Add fish pieces and cook for 2-3 minutes on each side, or until cooked through.
5. Stir in mustard paste and salt. Simmer for 2-3 minutes.
6. Garnish with cilantro and serve hot.
Cooking Time: 20-25 minutes
Chingri Malai Curry – Prawns in Coconut Milk
Experience the rich flavors of West Bengal with this Chingri Malai Curry, a popular prawn dish cooked in coconut milk and aromatic spices. This creamy curry is perfect for special occasions or as a comforting meal.
Ingredients:
– 250g large prawns, peeled and deveined
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon cumin seeds
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon garam masala powder
– 1 can (400ml) coconut milk
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle.
2. Add onions, garlic, and ginger. Cook until the onions are translucent.
3. Add prawns and cook until they turn pink.
4. Add turmeric, red chili powder, and garam masala powder. Mix well.
5. Pour in coconut milk and bring to a simmer.
6. Reduce heat to low and let it cook for 10-12 minutes or until the sauce thickens.
7. Season with salt and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Aloo Posto – Potatoes in Poppy Seed Paste
A classic Bengali dish that’s both flavorful and aromatic, Aloo Posto is a staple in many Indian households. This recipe brings together the simplicity of boiled potatoes with the richness of poppy seed paste.
Ingredients:
– 4 large potatoes
– 1/2 cup poppy seeds
– 1 small onion, finely chopped
– 2 green chilies, finely chopped
– 1 teaspoon mustard oil or vegetable oil
– Salt to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Boil the potatoes until they’re tender, then peel and set aside.
2. Dry roast the poppy seeds in a small pan over low heat until fragrant and lightly browned.
3. Grind the roasted poppy seeds into a smooth paste using a little water.
4. Heat oil in a pan over medium heat. Add the chopped onion and green chilies, sautéing until they’re translucent.
5. Add the boiled potatoes to the pan, along with salt to taste. Stir well.
6. Pour the poppy seed paste over the potato mixture and stir until everything is well coated.
7. Reduce heat to low and let it simmer for 10-15 minutes, stirring occasionally.
8. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Begun Bhaja – Fried Eggplant Slices
A classic Bengali recipe that brings out the natural sweetness of eggplant, Begun Bhaja is a popular side dish or snack. Crispy fried slices of eggplant are flavored with spices and mustard oil for an added depth of flavor.
Ingredients:
– 2 medium eggplants
– 1/4 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon turmeric powder
– 1/4 teaspoon red chili powder (optional)
– Vegetable oil or mustard oil for frying
– Fresh cilantro leaves for garnish
Instructions:
1. Cut the eggplants into 1/2-inch thick slices.
2. In a bowl, mix together flour, salt, turmeric, and chili powder (if using).
3. Dredge the eggplant slices in the flour mixture, shaking off excess.
4. Heat about 1-2 inches of oil or mustard oil in a deep frying pan over medium-high heat.
5. Fry the eggplant slices until golden brown, about 3-4 minutes per side.
6. Drain on paper towels and garnish with cilantro leaves.
7. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes for all the slices.
Kosha Mangsho – Slow-Cooked Mutton Curry
Experience the rich flavors of Bengal with this slow-cooked mutton curry, perfect for a comforting and satisfying meal. This classic recipe is a staple in Bengali cuisine, where tender lamb pieces are cooked in a flavorful mixture of spices, onions, garlic, and tomatoes.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium tomatoes, diced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 2 tablespoons mustard oil or vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until lightly browned.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and chili powder. Cook for 1 minute.
3. Add lamb pieces and cook until browned on all sides.
4. Add tomatoes, salt, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer for 2-3 hours or overnight.
5. Serve hot with steamed rice or roti.
Cooking Time: 2-3 hours (or overnight)
Shukto – Bitter Gourd Mixed Veggie Stew
Shukto is a traditional Bengali dish that showcases the versatility of bitter gourds. This hearty stew is perfect for a chilly evening, as it warms the soul with its rich flavors.
Ingredients:
– 2 medium-sized bitter gourds, peeled and cut into small pieces
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 medium-sized potato, peeled and diced
– 1 cup mixed vegetables (carrots, peas, cauliflower)
– 1 teaspoon cumin powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onion and cook until translucent, about 3-4 minutes.
3. Add garlic, cumin powder, and turmeric powder; sauté for another minute.
4. Add bitter gourd pieces and mixed vegetables; stir well.
5. Add water and bring to a boil. Reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt to taste.
Cooking Time: 30-40 minutes
Mochar Ghonto – Banana Flower Stir-fry
Mochar Ghonto is a popular Bengali dish that’s surprisingly easy to make and packed with nutrients. This stir-fry recipe showcases the unique flavor of banana flowers, often overlooked in Western cuisine.
Ingredients:
– 1 bunch of banana flowers (fresh or dried)
– 2 medium onions, finely chopped
– 2 cloves of garlic, minced
– 1 tablespoon mustard oil or vegetable oil
– Salt, to taste
– Optional: 1-2 green chilies, sliced
Instructions:
1. Wash the banana flowers and remove any tough outer layers.
2. Heat oil in a pan over medium heat. Add onions and cook until they start browning (3-4 minutes).
3. Add garlic, banana flowers, salt, and optional green chilies (if using). Stir-fry for 5-7 minutes or until the flowers are tender.
4. Serve hot with steamed rice or roti.
Cooking Time: 10-12 minutes
Dalna – Mixed Vegetable Curry
A flavorful and comforting curry dish that combines a variety of vegetables with aromatic spices, perfect for a weeknight dinner or special occasion. This recipe is easy to make and can be adjusted to suit your taste preferences.
Ingredients:
– 2 medium-sized potatoes, peeled and diced
– 1 large carrot, peeled and grated
– 1 large cauliflower, broken into florets
– 1 large red bell pepper, diced
– 1 small onion, thinly sliced
– 2 cloves of garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– 2 cups water or vegetable broth
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add onions and sauté until translucent.
3. Add garlic, ginger paste, cumin, curry powder, and turmeric. Cook for 1 minute.
4. Add potatoes, carrot, cauliflower, and bell pepper. Stir well to combine.
5. Pour in water or broth and bring to a boil. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Season with salt to taste.
7. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 25 minutes
Mishti Doi – Sweetened Yogurt Dessert
This traditional Bengali dessert is a refreshing treat on hot summer days. Mishti Doi, which translates to “sweet yogurt,” is a simple and sweet delight that can be enjoyed by people of all ages.
Ingredients:
– 1 liter plain yogurt
– 1 cup sugar
– 1/2 teaspoon cardamom powder (optional)
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. In a large mixing bowl, whisk together the yogurt and sugar until well combined.
2. Add the cardamom powder, if using, and mix well.
3. Cover the bowl with a cloth and let it sit in a warm place for 2-3 hours or overnight to allow the mixture to thicken and ferment slightly.
4. Once the mixture has thickened, refrigerate it until chilled.
5. Serve the Mishti Doi cold, garnished with chopped nuts or dried fruits if desired.
Cooking Time: 2-3 hours (depending on fermentation time)
Enjoy your delicious and refreshing Mishti Doi!
Rasgulla – Soft Cottage Cheese Balls in Syrup
Rasgulla is a popular Indian sweet treat that’s easy to make and delightful to eat. These soft, syrupy cottage cheese balls are perfect for any occasion or as a quick dessert.
Ingredients:
– 1 liter whole milk
– 1/2 cup lemon juice
– 1/4 cup sugar
– 1/4 teaspoon salt
– 1 tablespoon vinegar
– Syrup ingredients (see below)
Syrup Ingredients:
– 1 cup sugar
– 1 cup water
Instructions:
1. Boil the milk and add the lemon juice. Stir gently until the milk curdles.
2. Line a strainer with cheesecloth or a clean cotton cloth. Place the curds in it and let them drain for about 30 minutes.
3. Gather the edges of the cloth, tie it up, and squeeze out any remaining whey. You should have a smooth, creamy cottage cheese (paneer).
4. Divide the paneer into small portions and shape each one into a ball.
5. Heat the sugar syrup ingredients over medium heat until the sugar dissolves.
6. Add the paneer balls to the syrup and simmer for 10-15 minutes or until they absorb the flavor and sweetness.
7. Remove from heat, let cool, and serve.
Cooking Time: 30-40 minutes
Sandesh – Sweetened Chhena Dessert
Sandesh is a classic Bengali dessert made with sweetened chhena (Indian cheese), perfect for any occasion. This recipe brings you the authentic taste of Bengal in just a few simple steps.
Ingredients:
• 1 liter milk
• 1 tablespoon lemon juice
• 1 cup sugar
• 1/2 teaspoon cardamom powder
• Chopped nuts or dried fruit (optional)
Instructions:
1. Boil the milk and add the lemon juice to curdle it.
2. Strain the mixture through a cheesecloth or a thin cotton cloth to get chhena.
3. Mix in sugar and cardamom powder until well combined.
4. Shape into desired forms (e.g., spheres, rectangles).
5. Refrigerate for at least 30 minutes to set.
6. Garnish with chopped nuts or dried fruit, if desired.
Cooking Time: 15-20 minutes
Patishapta – Bengali-Style Stuffed Crepes
A classic Bengali dessert, Patishapta is a delicate crepe filled with a sweet and aromatic mixture of coconut, cardamom, and nuts. These thin, lacy crepes are a staple in Bengali cuisine, perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup all-purpose flour
– 2 cups lukewarm water
– 1/4 teaspoon salt
– Vegetable oil for brushing
– Filling ingredients:
+ 1 cup grated coconut
+ 1/2 cup chopped cashews
+ 1/4 teaspoon ground cardamom
+ 1 tablespoon sugar
+ 1 tablespoon ghee or unsalted butter, melted
Instructions:
1. In a large mixing bowl, combine flour and salt. Gradually add lukewarm water to form a smooth batter.
2. Heat a small non-stick pan over medium heat. Brush with a little oil and pour in a thin layer of batter.
3. Tilt the pan to spread the batter evenly. Cook for 1-2 minutes, until edges start to curl.
4. Loosen the crepe with a spatula and flip it. Brush with melted ghee or butter.
5. Fill the center of the crepe with the coconut-cardamom mixture, leaving a small border around the edges.
6. Fold the crepe into triangles or squares, and serve warm.
Cooking Time: 20-25 minutes (depending on the number of crepes)
Panta Bhat – Fermented Rice with Mustard Oil
A traditional Bengali dish, Panta Bhat is a simple yet flavorful fermented rice recipe that’s often served as a side dish or used as a base for various curries. This comforting meal is perfect for any time of the day.
Ingredients:
– 1 cup cooked rice (preferably leftover)
– 1/2 cup water
– 1 tablespoon mustard oil
– Salt, to taste
– Optional: chopped fresh coriander leaves or chilies for garnish
Instructions:
1. In a large bowl, mix the cooked rice with water until you get a sticky consistency.
2. Cover the bowl with a cloth and let it ferment at room temperature (around 70°F) for 24-48 hours. The mixture will start to bubble and emit a sour smell, indicating fermentation has begun.
3. After fermentation, stir in the mustard oil and add salt to taste.
4. Serve Panta Bhat warm or at room temperature, garnished with chopped coriander leaves or chilies if desired.
Cooking Time: 24-48 hours (fermentation time)
Luchi – Deep-Fried Puffed Bread
Luchi is a popular street food in India and Pakistan, consisting of puffed bread that’s crispy on the outside and soft on the inside. This recipe will guide you through making this tasty treat at home.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Gradually add the lukewarm water to the dry ingredients and mix until a smooth dough forms.
3. Knead the dough for 5-7 minutes until it becomes pliable and easy to shape.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat.
6. Once the oil is hot, take small portions of the dough (about the size of a golf ball) and shape into balls.
7. Fry the dough balls until they puff up and turn golden brown, about 3-4 minutes on each side.
8. Remove the luchi from the oil with a slotted spoon and drain excess oil on paper towels.
Cooking Time: 15-20 minutes
Cholar Dal – Bengal Gram Lentil Stew
A comforting and nutritious stew from the Indian subcontinent, Cholar Dal is a popular dish from Bengal made with split gram lentils, onions, garlic, and a blend of aromatic spices.
Ingredients:
– 1 cup split gram lentils (chana dal)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 4 cups water
– Ghee or vegetable oil, for frying (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil or ghee in a large pan over medium heat. Add onions and cook until they are lightly browned.
3. Add garlic, cumin, coriander, and turmeric powder. Cook for 1 minute, stirring constantly.
4. Add the soaked lentils and 4 cups of water to the pan. Bring to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Season with salt to taste. Serve hot with steamed rice or roti.
Cooking Time: 40-50 minutes
Kumro Ful Bhaja – Pumpkin Flower Fritters
A popular Bengali street food, Kumro Ful Bhaja is a delicious and crispy snack made with pumpkin flowers, onions, and spices. These fritters are perfect for a quick evening snack or as an accompaniment to your favorite Indian dish.
Ingredients:
– 10-12 pumpkin flowers (kalabalghi)
– 1 medium onion, finely chopped
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon coriander powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– Vegetable oil, for frying
– Lemon wedges, for serving (optional)
Instructions:
1. Clean and prepare the pumpkin flowers by removing any stems or excess membranes.
2. Heat oil in a deep frying pan over medium-high heat.
3. In a bowl, mix together chopped onion, cumin seeds, coriander powder, red chili powder, and salt.
4. Dip each pumpkin flower into the onion mixture, coating evenly.
5. Fry the coated pumpkin flowers until golden brown, about 2-3 minutes per side.
6. Drain excess oil on paper towels. Serve hot with a squeeze of lemon juice, if desired.
Cooking Time: Approximately 10-12 minutes
Alur Dom – Spicy Potato Curry
This Bangladeshi-inspired curry is a staple comfort food that warms the heart and soul. Alur Dom, meaning “fried potatoes” in Bengali, is a flavorful and aromatic dish made with crispy fried potatoes in a rich and spicy tomato-based sauce.
Ingredients:
– 2 large potatoes, peeled and cut into 1-inch cubes
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper (or more to taste)
– 1 can (14 oz) diced tomatoes
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Fry potatoes until golden brown, about 5 minutes. Drain on paper towels.
2. In the same pan, sauté onion and garlic until softened.
3. Add cumin, coriander, turmeric, and cayenne pepper. Cook for 1 minute.
4. Stir in diced tomatoes and salt to taste.
5. Add fried potatoes and simmer for 10-15 minutes or until the sauce thickens slightly.
6. Season with black pepper to taste.
7. Garnish with cilantro leaves. Serve hot over rice or with naan.
Cooking Time: 20-25 minutes
Dhokar Dalna – Lentil Cake Curry
A comforting and flavorful curry that pairs perfectly with steamed rice or roti, Dhokar Dalna is a staple dish from Bengal. The lentil cakes (dhokars) absorb the rich and spicy flavors of the curry, making it a delightful meal for any occasion.
Ingredients:
– 1 cup split red lentils
– 2 cups water
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– Vegetable oil, for frying
– 1 can (14 oz) diced tomatoes
– 1 cup water or vegetable broth
– Fresh cilantro leaves, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours. Drain and grind into a coarse paste.
2. Heat oil in a pan and fry the lentil cakes until golden brown. Set aside.
3. In another pan, sauté onions, garlic, cumin, coriander, turmeric, and cayenne pepper. Add diced tomatoes and water or broth. Bring to a boil, then simmer for 10 minutes.
4. Add the fried lentil cakes and season with salt. Simmer for an additional 5 minutes.
5. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: Approximately 30-40 minutes
Niramish Mangsho – Vegetarian Mutton-Style Curry
Niramish Mangsho (Vegetarian Mutton-Style Curry)
A popular Bengali vegetarian dish, Niramish Mangsho is a flavorful and aromatic curry that mimics the taste of mutton. This recipe uses a blend of spices to create a rich and meaty flavor profile.
Ingredients:
- 1 cup firm tofu, cut into small cubes
- 2 medium-sized potatoes, peeled and diced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt, to taste
- 2 tablespoons mustard oil or vegetable oil
- 2 cups water
- Chopped cilantro, for garnish
Instructions:
- In a large pan, heat the oil over medium heat. Add the cumin seeds and let them sizzle.
- Add the onion, garlic, potatoes, and tofu. Cook until the vegetables are tender (about 10-12 minutes).
- Mix in the coriander powder, turmeric powder, red chili powder, and salt. Add the water and stir well.
- Simmer for 15-20 minutes or until the curry thickens slightly. Garnish with cilantro and serve over rice or with roti.
Cooking Time:
Total cooking time: 30-40 minutes
Summary
Get ready to spice up your life with these 20 authentic Bengali recipes! From fish curries like Macher Jhol and Shorshe Ilish, to prawn dishes like Chingri Malai Curry, and vegetarian options such as Aloo Posto and Dalna, there’s something for every palate. Indulge in sweet treats like Mishti Doi and Rasgulla, or try your hand at making traditional desserts like Sandesh and Patishapta. This collection of Bengali recipes is sure to transport your taste buds to the bustling streets of Kolkata.
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