Indulge in the rich culinary heritage of Bengal with these 18 traditional and mouth-watering recipes. From the classic combination of mustard and fish to the sweet and tangy flavors of mishti doi, each dish is a testament to the region’s love for spices, simplicity, and soulful cooking. Bengali cuisine is renowned for its bold use of mustard, poppy seeds, and coconut milk, which gives it a unique flavor profile that sets it apart from other Indian cuisines.
In this article, we’ll take you on a gastronomic journey through the heart of Bengal, exploring recipes that have been passed down generations. From popular dishes like macher jhol (Bengali fish curry) to sweet treats like sandesh (cottage cheese sweet), we’ve got you covered with authentic Bengali recipes that are sure to tantalize your taste buds.
Shorshe Ilish (Hilsa Fish in Mustard Sauce)
A classic Bengali dish that combines the freshness of hilsa fish with the pungency of mustard sauce. This recipe is a staple in many Bengali households and is often served at special occasions.
Ingredients:
– 4 pieces of hilsa fish (about 1 pound)
– 2 tablespoons of mustard oil
– 2 tablespoons of brown mustard seeds
– 1 teaspoon of ground cumin
– 1 teaspoon of turmeric powder
– Salt, to taste
– 2 green chilies, chopped
– 2 cloves of garlic, minced
– 1/4 cup of water
Instructions:
1. Clean and cut the fish into desired pieces.
2. Heat mustard oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped green chilies and minced garlic. Saute until fragrant.
4. Add the brown mustard seeds and saute until they pop and release their flavor.
5. Add the fish pieces, turmeric powder, and salt. Mix well to coat the fish evenly.
6. Cook for 5-7 minutes or until the fish is cooked through.
7. Serve hot with steamed rice.
Cooking Time: 15-20 minutes
Chingri Malai Curry (Prawns in Coconut Milk)
Chingri Malai Curry is a popular Bengali dish that combines succulent prawns with the richness of coconut milk. This recipe is a perfect blend of spices, creamy texture, and flavor.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder
– Salt, to taste
– 1 cup coconut milk
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and cook until they turn golden brown.
2. Add garlic, ginger, cumin, coriander, turmeric, and chili powder. Cook for 1 minute.
3. Add prawns and cook until they are pink and fully cooked.
4. Pour in coconut milk and stir well. Bring to a simmer.
5. Reduce heat to low and let it cook for 5-7 minutes or until the sauce thickens slightly.
6. Season with salt and garnish with cilantro. Serve hot over rice.
Cooking Time: 15-20 minutes
Aloo Posto (Potatoes in Poppy Seed Paste)
Aloo Posto: A Classic Bengali Delight
Discover the flavors of Eastern India with this rich and creamy recipe, featuring tender potatoes smothered in a nutty poppy seed paste.
Ingredients:
– 2 large potatoes, peeled and diced
– 1/4 cup poppy seeds (posto)
– 1/4 cup vegetable oil
– 2 cloves garlic, minced
– 1 small onion, finely chopped
– 1 teaspoon ground cumin
– Salt, to taste
– 2 tablespoons milk or heavy cream
Instructions:
1. Heat oil in a deep frying pan over medium heat.
2. Add the diced potatoes and fry until they are lightly browned (about 5-7 minutes).
3. Remove the potatoes from the pan with a slotted spoon and set aside.
4. In the same pan, add the minced garlic and chopped onion. Cook until the onions are translucent (about 2-3 minutes).
5. Add the ground cumin and cook for an additional minute.
6. Stir in the poppy seeds and cook for about 30 seconds, or until fragrant.
7. Add the fried potatoes back into the pan and stir to coat with the poppy seed paste.
8. Gradually add the milk or heavy cream, stirring well to combine.
9. Cook for an additional 2-3 minutes, or until the sauce has thickened slightly.
10. Serve hot, garnished with fresh cilantro (optional).
Cooking Time: 20-25 minutes
Macher Jhol (Bengali Fish Curry)
A classic Bengali fish curry that’s simple to make and packed with flavor. This recipe is a staple in many Bengali households, often served with steaming hot rice.
Ingredients:
– 1 pound of firm white fish (such as tilapia or cod), cut into small pieces
– 2 medium onions, chopped
– 3-4 green chilies, chopped
– 2 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon mustard oil or vegetable oil
– Salt, to taste
– 2 tablespoons tomato paste
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a pan over medium heat. Add onions and sauté until translucent.
2. Add chilies, garlic, and ginger. Cook for an additional minute.
3. Add fish pieces and cook until they start to flake apart.
4. Stir in tomato paste and salt.
5. Add water and bring the mixture to a boil. Reduce heat and simmer for 10-12 minutes or until the fish is cooked through.
6. Garnish with fresh cilantro and serve hot with steaming rice.
Cooking Time: 20 minutes
Shorshe Bata Maach (Fish in Mustard Gravy)
A classic Bengali dish, Shorshe Bata Maach is a flavorful and aromatic fish curry made with mustard paste, mustard oil, and spices. This recipe yields a rich and creamy gravy that pairs perfectly with steamed rice.
Ingredients:
– 1 lb fish pieces ( Rohu or Tilapia work well)
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 2 tablespoons mustard oil
– 1 tablespoon mustard paste
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– Salt, to taste
– 1 cup water
– Fresh cilantro, for garnish
Instructions:
1. Heat the mustard oil in a pan over medium heat.
2. Add the chopped onions and sauté until they turn golden brown.
3. Add the minced garlic and sauté for another minute.
4. Add the fish pieces and cook until they are coated with the onion mixture.
5. Add the mustard paste, cumin powder, coriander powder, and salt. Mix well.
6. Add the water and bring to a boil.
7. Reduce heat and simmer for 10-12 minutes or until the fish is cooked through.
8. Garnish with fresh cilantro and serve with steamed rice.
Cooking Time: 15-18 minutes
Begun Bhaja (Fried Eggplant Slices)
A popular Bengali dish, Begun Bhaja is a flavorful and crispy snack made with thinly sliced eggplants. This simple recipe brings out the natural sweetness of the eggplants, perfect for a quick appetizer or side dish.
Ingredients:
– 2 large eggplants
– 1/2 cup gram flour (chickpea flour)
– 1/4 teaspoon salt
– 1/4 teaspoon red chili powder
– Vegetable oil for frying
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Cut the eggplants into 1/4-inch thick slices.
2. In a bowl, mix together gram flour, salt, and red chili powder.
3. Dip each eggplant slice in the flour mixture, coating both sides evenly.
4. Heat about 1 inch of vegetable oil in a deep frying pan over medium-high heat.
5. Fry the coated eggplant slices until golden brown, about 2-3 minutes per side.
6. Remove the fried eggplant from the oil and drain on paper towels.
7. Serve hot garnished with fresh cilantro leaves, if desired.
Cooking Time: 15-20 minutes
Cholar Dal (Bengal Gram Dal with Coconut)
A classic Bengali dal recipe that combines the creamy goodness of coconut milk with the nutty flavor of Bengal gram, perfect for a comforting and satisfying meal.
Ingredients:
– 1 cup split Bengal gram
– 2 cups water
– 1/4 cup grated coconut
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– Salt, to taste
– 2 tablespoons vegetable oil
– Fresh cilantro, for garnish
Instructions:
1. Rinse the Bengal gram and soak it in water for at least 4 hours or overnight.
2. Drain the gram and blend it with 2 cups of fresh water until smooth.
3. Heat oil in a pan over medium heat. Add onion and garlic and sauté until translucent.
4. Add the blended gram mixture, coconut, cumin, turmeric, and salt. Stir well.
5. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the dal thickens slightly.
6. Serve hot, garnished with fresh cilantro.
Cooking Time: 30 minutes
Kosha Mangsho (Slow-Cooked Mutton Curry)
A classic Bengali dish, Kosha Mangsho is a slow-cooked mutton curry that’s rich, flavorful, and tender. This recipe is a staple in many Bengali households and is often served with steaming hot rice.
Ingredients:
– 1 kg mutton pieces (preferably shoulder or shank)
– 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
– Salt, to taste
– 2 tablespoons mustard oil or vegetable oil
– 2 cups water
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until they start browning.
2. Add garlic, ginger paste, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add the mutton pieces and salt. Mix well to coat with the spice mixture.
4. Add water and bring to a boil. Reduce heat to low and simmer, covered, for 2-3 hours or until the meat is tender.
5. Garnish with fresh cilantro and serve with steaming hot rice.
Cooking Time: 2-3 hours
Mishti Doi (Sweet Yogurt)
A classic Bengali dessert, Mishti Doi is a creamy and sweet yogurt treat that’s perfect for hot summer days or as a soothing snack any time of the year. This recipe makes about 2 cups of sweet yogurt.
Ingredients:
– 1 cup plain yogurt
– 1/4 cup granulated sugar
– 1 tablespoon honey
– 1/4 teaspoon cardamom powder (optional)
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. In a bowl, whisk together the yogurt, sugar, and honey until smooth.
2. Add the cardamom powder, if using, and mix well.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
4. Just before serving, give the Mishti Doi a good stir and garnish with chopped nuts or dried fruit, if desired.
5. Serve chilled.
Cooking Time: 4 hours (or overnight)
Panta Bhat (Fermented Rice)
Panta Bhat is a traditional Bengali dish made by fermenting cooked rice, which gives it a unique tangy flavor and soft texture. This recipe is a simplified version of the original process, requiring minimal effort and time.
Ingredients:
– 1 cup cooked rice (preferably day-old)
– 1/2 cup water
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Mix the cooked rice with water in a bowl until it forms a sticky paste.
2. Add the vegetable oil and mix well.
3. Cover the bowl with a cloth and let it ferment at room temperature (around 70-80°F) for 24 hours or overnight.
4. After fermentation, add salt to taste and mix well.
5. Serve the Panta Bhat with a dollop of ghee (clarified butter) or mustard oil, if desired.
Cooking Time:
– Fermentation time: 24 hours
– Total preparation time: 10 minutes
Dhokar Dalna (Lentil Cakes in Gravy)
A popular Bengali dish, Dhokar Dalna is a flavorful and comforting meal made with lentil cakes cooked in a rich and spicy gravy. This recipe serves 4-6 people.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 2 cups water
– 2 tablespoons ghee or oil
– 1 onion, finely chopped
– 2 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
– Fresh cilantro, for garnish
Instructions:
1. Rinse the lentils and soak them in water for at least 4 hours or overnight.
2. Drain the lentils and blend them with 2 cups of fresh water until smooth.
3. Heat ghee or oil in a pan over medium heat. Add chopped onion, minced garlic, cumin, coriander, turmeric, and chili powder. Cook until the onion is translucent.
4. Pour in the blended lentil mixture and stir well. Bring to a boil, then reduce the heat and simmer for 10-12 minutes or until the gravy thickens.
5. Serve hot with steamed rice or roti.
Cooking Time: 20-25 minutes
Luchi (Deep-Fried Puffed Bread)
Luchi, a popular street food in India, is a crispy and flaky deep-fried puffed bread that can be enjoyed as a snack or with your favorite curry. This recipe yields soft and airy luchis that are perfect for any occasion.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 teaspoon sugar
– 1/2 cup lukewarm water
– Vegetable oil for frying
Instructions:
1. In a large mixing bowl, combine flour, salt, and sugar.
2. Gradually add the lukewarm water to form a soft dough. Knead for 5-7 minutes until smooth.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. Divide the dough into small balls (about the size of a golf ball).
5. Roll out each ball into a thin circle, about 1/8 inch thick.
6. Heat vegetable oil in a deep frying pan to medium-high heat.
7. Fry the luchi circles until they puff up and turn golden brown (3-4 minutes per side). Drain on paper towels.
Cooking Time: 12-15 minutes
Patishapta (Rice Flour Crepes with Coconut Jaggery Filling)
Patishapta is a traditional Bengali dessert that combines the delicate flavor of rice flour crepes with the sweetness of coconut jaggery filling. This recipe is a delightful twist on the classic French crepe, with an Indian touch.
Ingredients:
– 1 cup rice flour
– 2 cups water
– 1/4 teaspoon salt
– Filling ingredients:
+ 1 cup grated coconut
+ 1/2 cup jaggery powder (or brown sugar)
+ 1 tablespoon ghee or oil
+ Pinch of cardamom powder
Instructions:
1. In a large bowl, mix together rice flour and salt. Gradually add in water to form a smooth batter.
2. Heat a non-stick pan over medium heat. Pour a small amount of batter onto the pan and tilt to spread evenly.
3. Cook for 1-2 minutes or until edges start to curl. Loosen with a spatula and flip.
4. Place a spoonful of coconut jaggery filling in the center of the crepe. Fold the crepe into a triangle or roll it up.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes (depending on the number of crepes)
Shukto (Mixed Vegetable Bitter Melon Stew)
A hearty and flavorful stew that showcases the unique flavor of bitter melon, paired with a medley of mixed vegetables.
Ingredients:
– 1 large bitter melon, cut into 1-inch pieces
– 2 medium-sized potatoes, peeled and diced
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mixed vegetables (such as carrots, green beans, and bell peppers)
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup water
Instructions:
1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic; sauté until softened, about 3 minutes.
3. Add the bitter melon, potatoes, mixed vegetables, cumin, salt, and pepper. Stir well to combine.
4. Pour in the water, cover the pot, and bring to a boil.
5. Reduce heat to low and simmer for 30-40 minutes or until the vegetables are tender.
Cooking Time: 30-40 minutes
Prawn Malai Curry (Prawns in Creamy Coconut Sauce)
This rich and creamy curry is a popular Indian dish that combines succulent prawns with aromatic spices and coconut milk. Perfect for special occasions or a cozy night in, this recipe serves 4-6 people.
Ingredients:
– 1 pound large prawns, peeled and deveined
– 2 medium onions, thinly sliced
– 3 cloves of garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon vegetable oil
– 1 teaspoon cumin powder
– 1 teaspoon coriander powder
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon red chili powder
– 1 can (14 oz) coconut milk
– 1 cup heavy cream
– Salt, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pan over medium heat. Add onions and cook until golden brown.
2. Add garlic, ginger, cumin powder, coriander powder, turmeric powder, and red chili powder. Cook for 1 minute.
3. Add prawns and cook until pink, about 5 minutes.
4. Stir in coconut milk and heavy cream. Season with salt to taste.
5. Simmer for 10-12 minutes or until the sauce thickens slightly.
6. Garnish with fresh cilantro leaves and serve over basmati rice.
Cooking Time: 20-25 minutes
Kumro Phuler Bora (Pumpkin Flower Fritters)
A classic Bengali snack, Kumro Phuler Bora is a delightful treat that combines the natural sweetness of pumpkin with the crunch of fritters. These bite-sized morsels are perfect for any occasion.
Ingredients:
– 1 cup pumpkin flowers (or substitute with zucchini or yellow squash)
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup milk
– Vegetable oil for frying
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Grate the pumpkin flowers and mix with flour, baking powder, and salt.
2. Add milk to form a batter of thick consistency.
3. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small portions of the batter into the hot oil, forming fritters.
5. Fry for 3-4 minutes or until golden brown. Drain on paper towels.
6. Serve warm or at room temperature, garnished with chopped cilantro if desired.
Cooking Time: Approximately 15-20 minutes.
Kacha Aamer Chutney (Raw Mango Chutney)
Enjoy the sweet and tangy flavors of raw mangoes with this simple and authentic recipe for Kacha Aamer Chutney, a popular Bengali condiment.
Ingredients:
– 2 cups raw green mango, diced
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1 teaspoon grated ginger
– 1 tablespoon mustard oil or vegetable oil
– Salt, to taste
– Optional: 1-2 dried red chilies, crushed (for extra spice)
Instructions:
1. Heat the oil in a pan over medium heat.
2. Add the chopped onion, minced garlic, and grated ginger. Saute until the onions are translucent.
3. Add the diced mango and saute for about 5 minutes, or until it starts to soften.
4. Add salt to taste and crushed red chilies (if using).
5. Continue cooking for another 10-15 minutes, stirring occasionally, until the chutney thickens and reaches your desired consistency.
Cooking Time: 20-25 minutes
Sandesh (Cottage Cheese Sweet)
Sandesh, a traditional Bengali sweet dish, is a delightful treat that combines the creaminess of cottage cheese with the sweetness of sugar and nuts. This simple recipe brings together the flavors of India’s eastern province in a deliciously easy-to-make dessert.
Ingredients:
– 1 cup cottage cheese (chhena)
– 1/2 cup granulated sugar
– 1/4 teaspoon cardamom powder
– 1 tablespoon chopped pistachios or almonds
– 1 tablespoon ghee or unsalted butter, melted
Instructions:
1. In a bowl, crumble the cottage cheese into small pieces.
2. Add the sugar and mix until well combined.
3. Add the cardamom powder and mix again.
4. Stir in the chopped nuts and melted ghee or butter.
5. Shape the mixture into small patties or balls.
6. Refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled, garnished with additional nuts if desired.
Cooking Time: None! This recipe is a no-bake, quick-to-make dessert perfect for any time of the year.
Summary
Discover the rich flavors and traditions of Bengali cuisine with these 18 authentic recipes. From classic fish dishes like Shorshe Ilish and Macher Jhol to comforting vegetable stews like Shukto, each recipe is a testament to the region’s culinary heritage. Sweet treats like Mishti Doi and Sandesh provide a delightful contrast, while innovative dishes like Prawn Malai Curry and Kumro Phuler Bora showcase the versatility of Bengali cooking. Whether you’re looking for inspiration or simply want to explore new flavors, these recipes are sure to delight.
