When it comes to Indian cuisine, Bengali food is often overlooked, despite its rich flavors and diverse range of dishes. The eastern state of West Bengal, with its unique cultural heritage, has a distinct culinary tradition that is worth exploring. In this article, we’ll take you on a gastronomic journey through 20 authentic Bengali recipes that will transport your taste buds to the bustling streets of Kolkata.
From the spicy kick of Shorshe Ilish (Hilsa Fish in Mustard Sauce) to the comforting warmth of Kosha Mangsho (Slow-Cooked Spicy Mutton Curry), these recipes showcase the best of Bengali cuisine. Whether you’re a foodie looking to spice up your kitchen or a curious cook eager to try something new, this collection has something for everyone.
In the following pages, we’ll dive into the world of Bengali cooking, exploring the classic dishes and flavors that have made this cuisine so beloved. So sit back, get ready to indulge in some delicious food, and let’s start our culinary adventure through Bengal!
Shorshe Ilish (Hilsa Fish in Mustard Sauce)
A classic Bengali recipe that showcases the flavors of mustard and spices, Shorshe Ilish is a popular dish among locals and food enthusiasts alike. This simple yet flavorful recipe requires just a few ingredients and some basic cooking skills.
Ingredients:
– 1 pound Hilsa fish (or substitute with other oily fish), cut into large pieces
– 2 tablespoons mustard oil or vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 1 cup mustard paste (see note)
– 1/4 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onion and garlic; sauté until the onion is translucent.
2. Add the fish pieces and cook until they are coated with the spices and slightly browned.
3. Stir in the mustard paste and water. Bring to a simmer and let cook for 5-7 minutes, or until the sauce thickens and the fish is cooked through.
4. Season with salt to taste.
5. Garnish with fresh cilantro and serve with steamed rice or roti.
Cooking Time: Approximately 15-20 minutes.
Chingri Malai Curry (Prawns in Coconut Milk)
This rich and creamy curry is a popular Bengali dish that combines succulent prawns with the velvety texture of coconut milk. A perfect blend of spices, coconut, and seafood, Chingri Malai Curry is a must-try for anyone who loves seafood.
Ingredients:
– 250g large prawns, peeled and deveined
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili 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 onions and cook until translucent.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add prawns and cook until they turn pink.
4. Pour in coconut milk and bring to a simmer. Season with salt.
5. Reduce heat to low and let it cook for 10-12 minutes or until the sauce thickens slightly.
6. Garnish with cilantro leaves and serve over steamed rice.
Cooking Time: 20-25 minutes
Aloo Posto (Potatoes in Poppy Seed Paste)
A flavorful and aromatic North Indian dish that combines the earthiness of potatoes with the nutty flavor of poppy seeds. This rich and creamy curry is perfect for special occasions or as a comforting meal any day.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup poppy seeds
– 1 tablespoon butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin powder
– Salt, to taste
– 2 tablespoons milk or cream
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat the butter in a pan over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and cumin powder; cook for another minute.
4. Add the diced potatoes, salt, and poppy seeds. Stir well to combine.
5. Cook for 10-12 minutes or until the potatoes are tender.
6. Stir in the milk or cream to create a creamy paste.
7. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 15-18 minutes
Kosha Mangsho (Slow-Cooked Spicy Mutton Curry)
This classic Bengali dish is a staple of winter comfort food, with tender mutton cooked in a rich and flavorful sauce. A perfect blend of spices, herbs, and slow cooking creates a velvety texture that will leave you craving for more.
Ingredients:
– 1 pound boneless mutton (goat meat), cut into small pieces
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon ginger paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– 1/4 teaspoon asafoetida (optional)
– 1 can (14 oz) diced tomatoes
– 1 cup water
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until caramelized.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, red chili powder, and asafoetida (if using). Cook for 1 minute.
3. Add mutton and cook until browned on all sides.
4. Add diced tomatoes, water, and salt. Stir well to combine.
5. Bring to a boil, then reduce heat to low and simmer for 2-3 hours or overnight.
Cooking Time: 2-3 hours or overnight
Dhokar Dalna (Lentil Cakes in Gravy)
Dhokar Dalna, a classic Bengali dish, is a flavorful and nutritious meal made with lentil cakes cooked in a rich tomato-based gravy. This comforting recipe is perfect for a cozy evening or as a special occasion treat.
Ingredients:
– 1 cup split black lentils (urad dal)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/2 teaspoon salt
– Vegetable oil for frying
– For the gravy:
+ 2 medium tomatoes, pureed
+ 1 onion, finely chopped
+ 2 cloves garlic, minced
+ 1 tablespoon ginger paste
+ 1 teaspoon cumin seeds
+ Salt to taste
+ Water as needed
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours. Drain and grind into a smooth paste.
2. Mix the ground lentil with flour, baking powder, and salt. Add enough water to form a thick batter.
3. Heat oil in a non-stick pan and fry small portions of the batter until golden brown. Drain on paper towels.
4. In a separate pan, heat oil and sauté the onion, garlic, and ginger paste until softened. Add the cumin seeds and cook for 1 minute.
5. Add the tomato puree and salt to taste. Simmer the gravy for 10-15 minutes or until thickened.
6. Serve the fried lentil cakes in the rich tomato-based gravy.
Cooking Time: 30-40 minutes
Begun Bhaja (Crispy Fried Eggplant)
This popular Bengali dish is a perfect combination of crispy exterior and tender interior, making it a great accompaniment to any meal. With its flavorful blend of spices and herbs, Begun Bhaja is sure to delight your taste buds.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking soda
– 1/4 teaspoon cumin seeds
– 1/4 teaspoon red chili powder (optional)
– Vegetable oil for frying
– Fresh cilantro leaves for garnish
Instructions:
1. In a bowl, mix together flour, salt, baking soda, cumin seeds, and red chili powder (if using).
2. Dip each eggplant slice into the flour mixture, coating both sides evenly.
3. Heat about 1/2 inch of vegetable oil in a frying pan over medium-high heat.
4. Fry the coated eggplant slices until golden brown, about 3-4 minutes per side.
5. Drain the fried eggplant on paper towels and serve hot with garnish of fresh cilantro leaves.
Cooking Time: 15-20 minutes
Shorshe Bata Maach (Fish in Mustard Gravy)
A classic Bengali dish that combines the flavors of mustard, spices, and fish, Shorshe Bata Maach is a must-try for anyone who loves bold and aromatic cuisine. This recipe yields a deliciously flavorful fish curry that’s perfect for a cozy dinner or special occasion.
Ingredients:
– 4 pieces of fish (such as tilapia or cod), 1-inch thick
– 2 large onions, chopped
– 3-4 green chilies, chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1/2 cup mustard paste
– 1 tablespoon vegetable oil
– Salt, to taste
– 1/2 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they turn light brown.
2. Add chilies, garlic, and ginger. Cook for another minute.
3. Add the fish pieces and cook until they’re lightly browned on both sides.
4. Add mustard paste, salt, and water. Mix well to combine.
5. Simmer the mixture over low heat for 10-15 minutes or until the fish is cooked through and the gravy thickens.
6. Garnish with fresh cilantro and serve with steaming hot rice.
Cooking Time: 20-25 minutes
Cholar Dal (Bengali-Style Chana Dal)
A traditional Bengali recipe, Cholar Dal is a comforting and flavorful lentil curry made with split chickpeas, onions, garlic, and spices. This dish is often served with steaming hot rice or roti.
Ingredients:
– 1 cup split chickpeas (chana dal)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 4 cups water
– Ghee or oil, for tempering (optional)
Instructions:
1. Rinse the chana dal and soak it in water for at least 8 hours or overnight. Drain and set aside.
2. Heat oil in a pan over medium heat. Add onions and sauté until they are lightly browned.
3. Add garlic, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
4. Add the soaked chana dal and water to the pan. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are cooked through.
5. Season with salt to taste. If desired, add a pat of ghee or oil on top.
Cooking Time: 20-25 minutes
Luchi (Deep-Fried Puffed Bread)
A popular street food in India, Luchi is a crispy and flavorful deep-fried puffed bread that pairs well with various curries or chutneys. This simple recipe yields soft and airy luchis that are perfect for snacking or serving as a side dish.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1 cup lukewarm water
Instructions:
1. In a large mixing bowl, combine the flour, baking powder, and salt.
2. Gradually add the vegetable oil and mix until the dough comes together.
3. Add the lukewarm water and knead the dough for 5-7 minutes until smooth.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into 6-8 equal portions.
6. Roll each portion into a ball and flatten slightly into a disk shape.
7. Deep-fry the luchis in hot oil (375°F/190°C) for 3-4 minutes or until golden brown.
8. Drain excess oil on paper towels and serve warm.
Cooking Time: 15-20 minutes
Mishti Doi (Sweet Yogurt)
A popular Bengali dessert, Mishti Doi is a sweet and creamy yogurt treat that’s perfect for warm weather. With just a few simple ingredients, you can create this delicious and refreshing dessert at home.
Ingredients:
– 1 liter plain yogurt
– 1 cup granulated sugar
– 1/2 cup milk or cream (optional)
– 1/4 teaspoon cardamom powder (optional)
Instructions:
1. In a large mixing bowl, whisk together the yogurt and sugar until well combined.
2. If desired, add the milk or cream and whisk until smooth.
3. Add the cardamom powder, if using, and mix well.
4. Refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve chilled.
Cooking Time: None! This recipe is a no-cook affair, making it perfect for hot summer days.
Enjoy your sweet and creamy Mishti Doi!
Panta Bhat (Fermented Rice with Mustard Oil)
A traditional Bengali dish, Panta Bhat is a simple and flavorful fermented rice recipe that pairs well with a variety of curries. This recipe requires minimal ingredients and effort, but yields a unique and tangy flavor.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1/4 teaspoon salt
– 2 tablespoons mustard oil
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain the water and mix the rice with salt in a clean container.
3. Add 2 cups of fresh water to the mixture, stirring well to combine.
4. Cover the container with a cloth and let it ferment at room temperature (75°F – 85°F) for 24-48 hours, or until the mixture has fermented and developed a sour smell.
5. Stir in the mustard oil and adjust seasoning as needed.
6. Serve warm or at room temperature, garnished with chopped cilantro if desired.
Cooking Time: 2 days (fermentation time)
Rasgulla (Syrup-Soaked Cottage Cheese Balls)
A classic Bengali dessert, Rasgulla are soft, spongy cottage cheese balls soaked in a sweet syrup. This simple recipe yields delicious and authentic results.
Ingredients:
– 1 liter paneer (cottage cheese), crumbled
– 1 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon baking soda
– Cardamom powder, for garnish
Instructions:
1. In a mixing bowl, combine the crumbled paneer, sugar, and baking soda.
2. Mix well until the mixture forms a smooth dough.
3. Cover the dough and let it rest for 30 minutes.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Soak the balls in warm water for 15-20 minutes to help them hold their shape.
6. Remove the balls from water and soak them in a mixture of sugar and water (1:2 ratio) for at least 4 hours or overnight.
Cooking Time: None, as this is a dessert that’s soaked in syrup.
Sandesh (Sweetened Cottage Cheese Dessert)
Sandesh is a classic Bengali dessert made with sweetened cottage cheese, perfect for hot summer days or as a quick indulgence. This simple recipe brings together the creamy texture of paneer and the sweetness of sugar to create a delightful treat.
Ingredients:
– 1 cup paneer (Indian-style cottage cheese)
– 1/2 cup granulated sugar
– 1 tablespoon cardamom powder
– 1/4 teaspoon salt
– 1/4 cup chopped pistachios or almonds (optional)
Instructions:
1. Crumbling the paneer into small pieces, place it in a mixing bowl.
2. Add the sugar, cardamom powder, and salt to the paneer. Mix until well combined.
3. If using nuts, fold them into the mixture.
4. Shape the mixture into small patties or balls.
5. Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. Serve chilled and enjoy!
Cooking Time: None! Sandesh is a no-bake dessert.
Patishapta (Rice Flour Crepes with Coconut Jaggery Filling)
A popular Bengali dessert, Patishapta is a delicate crepe filled with sweet coconut jaggery goodness. This recipe brings together the best of traditional flavors and simplicity in preparation.
Ingredients:
– 1 cup rice flour
– 2 cups water
– 1/4 teaspoon salt
– Vegetable oil for greasing
– Filling ingredients:
+ 1 cup grated coconut
+ 1 cup jaggery powder (or brown sugar)
+ 1 tablespoon ghee or vegetable oil
Instructions:
1. In a large bowl, whisk together rice flour and water until smooth batter forms.
2. Add salt and mix well.
3. Heat a non-stick pan over medium heat. Grease with a small amount of oil.
4. Pour in about 2 tablespoons of the batter and tilt to spread evenly.
5. Cook for 1-2 minutes, until edges start to curl. Flip and cook for another minute.
6. Fill crepes with coconut jaggery mixture (mix grated coconut and jaggery powder together).
7. Fold or roll the crepe and serve warm.
Cooking Time: Approximately 15-20 minutes for all crepes.
Enjoy your delicious Patishapta!
Kacha Aamer Chutney (Raw Mango Chutney)
This popular Bengali condiment is a perfect blend of tangy and sweet flavors, made with raw mangoes. Kacha Aamer Chutney is a staple in many Indian households and is often served as a side dish or used as a topping for various snacks.
Ingredients:
– 3-4 raw mangoes (preferably Himsagar or Chaunsa varieties)
– 1/2 cup mustard oil or vegetable oil
– 1 small onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ginger paste
– Salt, to taste
– 1 tablespoon sugar
Instructions:
1. Wash and peel the raw mangoes, then chop them into small pieces.
2. Heat oil in a pan over medium heat and sauté the chopped onion until translucent.
3. Add minced garlic and ginger paste; sauté for another minute.
4. Add the mango pieces, salt, and sugar to the pan. Stir well.
5. Cook for about 15-20 minutes or until the mangoes are soft and the chutney has thickened slightly.
6. Let it cool before serving.
Cooking Time: 20 minutes
Chingri Bhapa (Steamed Prawns in Mustard Sauce)
A popular Bengali dish that combines the flavors of mustard, garlic, and spices with succulent prawns. This recipe is a perfect blend of simplicity and taste.
Ingredients:
– 1 pound large prawns, shelled and deveined
– 2 tablespoons mustard oil or vegetable oil
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– Salt, to taste
– 1 tablespoon white vinegar
– 2 tablespoons mustard paste (or substitute with Dijon mustard)
– Fresh cilantro, for garnish
Instructions:
1. Preheat a steamer basket over boiling water.
2. In a bowl, mix together oil, garlic, cumin, turmeric, chili powder, and salt.
3. Add the prawns to the marinade and set aside for 15 minutes.
4. Place the marinated prawns in the steamer basket.
5. Steam the prawns for 8-10 minutes or until they turn pink and are cooked through.
6. In a small bowl, mix together vinegar and mustard paste (or Dijon mustard).
7. Serve the steamed prawns with the mustard sauce spooned over the top. Garnish with cilantro.
Cooking Time: 20 minutes
Pui Shaag with Bori (Malabar Spinach with Lentil Dumplings)
This traditional recipe from the Indian state of Kerala combines the nutritious leaves of Malabar spinach (Pui) with lentil dumplings (Bori) to create a hearty and comforting dish. Perfect for a chilly evening or as a side dish for your next meal.
Ingredients:
– 1 bunch Malabar spinach (Pui)
– 1 cup brown or red lentils
– 1/2 cup rice flour
– 1/4 teaspoon salt
– 1/4 teaspoon turmeric powder
– 1 tablespoon ghee or oil
– Water, as needed
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours. Drain and grind into a coarse paste.
2. Mix the ground lentils with rice flour, salt, and turmeric powder to form dumplings.
3. Heat ghee or oil in a pan over medium heat. Cook the dumplings until they are golden brown.
4. Wash the Malabar spinach leaves and chop them coarsely. Add to the cooked dumplings and stir well.
5. Season with salt and serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Kumro Phuler Bora (Pumpkin Flower Fritters)
Experience the sweet and crispy delight of Bengal’s favorite street food, Kumro Phuler Bora. This traditional recipe is a must-try for anyone looking to indulge in a flavorful treat.
Ingredients:
– 1 cup pumpkin flowers
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 teaspoon sugar
– Vegetable oil for frying
– Optional: Chopped nuts or seeds for garnish
Instructions:
1. Rinse the pumpkin flowers and pat them dry with a paper towel.
2. In a bowl, mix together flour, salt, baking powder, and sugar.
3. Dip each pumpkin flower into the flour mixture, coating it evenly.
4. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium heat.
5. Fry the coated pumpkin flowers until they are golden brown, about 3-4 minutes per side.
6. Remove from oil and place on paper towels to drain excess oil.
7. Serve warm or at room temperature. Garnish with chopped nuts or seeds, if desired.
Cooking Time: About 10-12 minutes, depending on the size of the pumpkin flowers.
Bhetki Paturi (Fish Wrapped in Banana Leaf)
This classic Bengali dish is a flavorful and aromatic delight, where fish is wrapped in banana leaves and steamed to perfection. The combination of the tender fish, the sweetness of the banana leaves, and the spices used creates a unique culinary experience.
Ingredients:
– 4 pieces of bhetki (barramundi or tilapia) fillets
– 4-6 banana leaves
– 1/2 teaspoon mustard oil
– 1/2 teaspoon mustard paste
– 1/2 teaspoon turmeric powder
– Salt, to taste
– Chopped green chilies and cilantro, for garnish
Instructions:
1. Preheat the steamer or a large pot with a steaming basket.
2. Cut the banana leaves into squares, slightly larger than the fish pieces.
3. Place a piece of fish in the center of each leaf square.
4. Brush the fish with mustard oil and sprinkle with mustard paste, turmeric powder, and salt.
5. Fold the banana leaves over the fish to form a neat parcel.
6. Steam the parcels for 8-10 minutes or until the fish is cooked through.
7. Garnish with chopped green chilies and cilantro.
Cooking Time: 8-10 minutes
Koraishutir Kochuri (Peas-Stuffed Fried Bread)
A classic Bengali delight, Koraishutir Kochuri is a crispy fried flatbread stuffed with a flavorful mixture of peas and spices. This recipe yields 6-8 pieces.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 cup lukewarm water
– Filling ingredients:
+ 1 cup cooked peas
+ 1 tablespoon ghee or vegetable oil
+ 1 small onion, finely chopped
+ 1 teaspoon cumin seeds
+ Salt to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and baking powder.
2. Gradually add lukewarm water to form a dough. Knead for 5-7 minutes.
3. Divide the dough into 6-8 equal portions.
4. Roll out each portion into a thin circle (about 3-4 inches in diameter).
5. Place a small spoonful of the filling mixture onto the center of each circle.
6. Fold the dough over the filling to form a triangle or square shape, and press edges to seal.
7. Heat enough oil in a deep frying pan to deep-fry the kochuris.
8. Fry the kochuris until golden brown (about 3-4 minutes per side).
9. Drain excess oil on paper towels.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the flavors of Bengal with these 20 authentic recipes! From popular dishes like Shorshe Ilish and Chingri Malai Curry, to unique delicacies like Aloo Posto and Kosha Mangsho, this collection has something for every palate. Discover traditional Bengali sweets like Rasgulla and Sandesh, or try your hand at making crispy fried treats like Begun Bhaja. With a range of vegetarian and non-vegetarian options, including fish, mutton, prawns, and lentils, there’s no excuse not to get cooking with these flavorful feasts!
