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Bengali Panch Phoron Aloo Sabzi

Ingredients

  • Potatoes, cubed — 4 medium
  • Panch Phoron — 1 tsp
  • Royes Turmeric Powder — 1/2 tsp
  • Royes Red Chilli Powder — 1/2 tsp
  • Royes Dry Chilli — 2, whole
  • Mustard oil — 2 tbsp
  • Salt — to taste

Process

  1. Heat mustard oil in a pan until it starts to smoke lightly, then lower the flame.
  2. Add Panch Phoron and Royes whole Dry Chilli, and let them crackle for a few seconds.
  3. Add the cubed potatoes and stir well to coat with the tempering.
  4. Add Royes Turmeric Powder, Royes Red Chilli Powder, and salt, and mix thoroughly.
  5. Cover and cook on low flame, stirring occasionally, until the potatoes are soft and lightly browned.
  6. Serve hot with rice or luchi.

Traditional Fish Curry (Machher Jhol)

Ingredients

  • Fish pieces (rohu/katla) — 500g
  • Royes Turmeric Powder — 1 tsp
  • Royes Cumin Powder — 1 tsp
  • Royes Coriander Powder — 1 tsp
  • Royes Red Chilli Powder — 1/2 tsp
  • Royes Mustard Seeds (Black) — 1/2 tsp
  • Potatoes, sliced — 1 medium
  • Mustard oil — 3 tbsp
  • Salt — to taste

Process

  1. Marinate fish pieces with Royes Turmeric Powder and salt; shallow fry lightly in mustard oil and set aside.
  2. In the same oil, temper with Mustard Seeds until they crackle.
  3. Add sliced potatoes and sauté until lightly golden.
  4. Add Royes Cumin Powder, Royes Coriander Powder, and Royes Red Chilli Powder, and cook the masala until fragrant.
  5. Add water, bring to a boil, and simmer until potatoes are nearly done.
  6. Gently add the fried fish, adjust salt, and simmer for a few more minutes.
  7. Serve hot with steamed rice.

Cholar Dal (Bengal Gram Dal)

Ingredients

  • Split Bengal gram (chana dal) — 1 cup
  • Panch Phoron — 1/2 tsp
  • Cinnamon — 1 small stick
  • Cardamom — 2 pods
  • Cloves — 2
  • Royes Turmeric Powder — 1/2 tsp
  • Ghee — 1 tbsp
  • Sugar — 1 tsp
  • Salt — to taste

Process

  1. Boil the chana dal with Royes Turmeric Powder and salt until soft, then set aside.
  2. Heat ghee in a pan and add Panch Phoron, Cinnamon, Cardamom, and Cloves.
  3. Let the whole spices release their aroma for a few seconds.
  4. Pour in the boiled dal and mix well.
  5. Add sugar and simmer for a few minutes until the flavours combine.
  6. Serve warm with luchi or rice.

Chicken Curry with Garam Masala

Ingredients

  • Chicken, curry cut — 500g
  • Royes Turmeric Powder — 1 tsp
  • Royes Red Chilli Powder — 1 tsp
  • Royes Coriander Powder — 1 tsp
  • Royes Cumin Powder — 1/2 tsp
  • Royes Garam Masala Powder — 1/2 tsp
  • Onion, sliced — 2 medium
  • Ginger-garlic paste — 1 tbsp
  • Oil — 3 tbsp
  • Salt — to taste

Process

  1. Marinate chicken with Royes Turmeric Powder and salt for 15 minutes.
  2. Heat oil and sauté sliced onions until golden brown.
  3. Add ginger-garlic paste and cook until the raw smell disappears.
  4. Add Royes Red Chilli Powder, Royes Coriander Powder, and Royes Cumin Powder, and cook the masala well.
  5. Add the marinated chicken and cook until it releases its own juices.
  6. Add water as needed, cover, and simmer until the chicken is fully cooked.
  7. Sprinkle Royes Garam Masala Powder on top, mix gently, and simmer for 2 more minutes.
  8. Serve hot with rice or roti.

Chana Masala (Vegetarian)

Ingredients

  • Chickpeas (boiled) — 2 cups
  • Cumin — 1 tsp
  • Royes Turmeric Powder — 1/2 tsp
  • Royes Coriander Powder — 1 tsp
  • Royes Red Chilli Powder — 1/2 tsp
  • Royes Garam Masala Powder — 1/2 tsp
  • Onion, chopped — 1 medium
  • Tomato, chopped — 2 medium
  • Oil — 2 tbsp
  • Salt — to taste

Process

  1. Heat oil in a pan and add Cumin; let it crackle.
  2. Add chopped onions and sauté until golden brown.
  3. Add chopped tomatoes and cook until soft and the oil begins to separate.
  4. Add Royes Turmeric Powder, Royes Coriander Powder, and Royes Red Chilli Powder, and cook the masala well.
  5. Add the boiled chickpeas along with a little water, and simmer for 10–12 minutes.
  6. Sprinkle Royes Garam Masala Powder, mix gently, and cook for 2 more minutes.
  7. Serve hot with rice, roti, or bhatura.

Aloo Chop (Bengali Potato Snack)

Ingredients

  • Potatoes, boiled and mashed — 4 medium
  • Cumin — 1/2 tsp
  • Royes Turmeric Powder — 1/4 tsp
  • Royes Red Chilli Powder — 1/4 tsp
  • Royes Garam Masala Powder — 1/4 tsp
  • Green chillies, chopped — 2
  • Gram flour (besan) — 1/2 cup, for batter
  • Oil — for deep frying
  • Salt — to taste

Process

  1. Heat a little oil and temper with Cumin until fragrant.
  2. Add the mashed potatoes, Royes Turmeric Powder, Royes Red Chilli Powder, Royes Garam Masala Powder, green chillies, and salt.
  3. Mix well and shape the mixture into small round or oval patties.
  4. Prepare a smooth batter with gram flour, a pinch of salt, and water.
  5. Dip each potato patty into the batter and deep fry until golden and crisp.
  6. Serve hot with mustard sauce or tomato ketchup as an evening snack.

Mustard Pickle (Kasundi-Style Achar)

Ingredients

  • Raw mango or seasonal vegetables — 2 cups, chopped
  • Mustard Seeds (Black) — 2 tbsp
  • Fenugreek — 1/2 tsp
  • Fennel — 1/2 tsp
  • Royes Turmeric Powder — 1/2 tsp
  • Royes Red Chilli Powder — 1/2 tsp
  • Mustard oil — 1/2 cup
  • Salt — to taste

Process

  1. Soak Mustard Seeds in a little water for a few hours, then grind into a smooth paste.
  2. Heat mustard oil and let it cool slightly before use.
  3. In a mixing bowl, combine the chopped mango or vegetables with the mustard paste, Fenugreek, Fennel, Royes Turmeric Powder, Royes Red Chilli Powder, and salt.
  4. Pour the mustard oil over the mixture and mix thoroughly.
  5. Transfer to a clean, dry glass jar and let it rest in sunlight for a few days, stirring occasionally, to develop flavour.
  6. Serve as a side with rice, paratha, or snacks.