Popular East Indian Base for most of the Bengali Dishes

Bengali foods are signatured with the smell of mustard oil but its an oil which has more calories, so calorie conscious eaters can skip this.


  • Oil- 1tsp
  • Mustard/Cumin seeds – 1 tabsp
  • Onions- 1 cup
  • Tomato- 1 cup
  • Turmeric powder- 1tsp
  • Chilli powder- 1tsp
  • Ginger- 1tsp
  • Garlic-1tsp
  • Green chillies


Heat up oil and put the seeds after 2 minutes and let it splutter in medium low heat. Add the ginger, garlic, green chillies and stir fry for 2 more minutes. Add in the onions till they are golden brown and add in the tomatoes, tumeric powder, chilli powder and salt to taste and fry till the oil oozes out from the mixture. This is the basic base for most bengali recipes with some additions and subtractions.Once this base is ready, different preparations can be prepared. Keeping this basic recipe in mind, one can cook most of the dishes even with closed eyes. 🙂


In case you live abroad, then try using pesto alla genovese (a garlic olive paste) instead of the garlic and ginger, with Arabiatta (a tomato and red chilli mixture) instead of the tomatoes in the above recipe. The ratio of pesto to tomato being 1:3. You can get these readymade items in any supermarket. Since I live in Germany, I can say you can get them in Pennymarkt, ALdi or any supermarket. There is no need to rush to Indian stores if your in a hurry. So is a great time saver.

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