Masor Tenga Style Aloo-Tamatar Curry (Assamese Tangy Potato Curry) with Mati Mahor Dal (Assamese Split Black Lentil)
⏱️ 15m Prep🔥 75m Cook
Primary Dish
Masor Tenga Style Aloo-Tamatar Curry (Assamese Tangy Potato Curry)
Ingredients
- • 300 g Potatoes, peeled and cubed
- • 200 g Tomatoes, pureed in blender
- • 1/2 tsp Turmeric powder
- • 1/2 tsp Panch Phoron
- • 2 tbsp Mustard oil
- • 1 tbsp Lemon juice
- • 2 cups Water
- • 1/2 tsp Salt
Cooking Steps
1
Heat mustard oil in pressure cooker until smoking point.
2
Add panch phoron and let it crackle.
3
Add cubed potatoes and sauté for 5 minutes.
4
Pour in tomato puree, turmeric, and salt; cook until oil separates.
5
Add water and pressure cook for 2 whistles.
6
Release pressure, stir in lemon juice to adjust tanginess, and simmer for 5 minutes.
The Perfect Pairing
Mati Mahor Dal (Assamese Split Black Lentil)
Ingredients
- • 150 g Split black lentils (urad dal)
- • 400 ml Water
- • 1 tsp Ginger paste
- • 1 tbsp Mustard oil
- • 1/4 tsp Baking soda
- • 1/2 tsp Salt
Cooking Steps
1
Wash lentils and soak for 15 minutes.
2
In a pressure cooker, add lentils, water, salt, and baking soda.
3
Cook for 4-5 whistles until very soft.
4
Mash the lentils with a ladle until creamy.
5
Temper with mustard oil and ginger paste before serving.