Durga Puja, the most significant festival for Bangladesh's Hindu community, is a time of devotion, joy, and culinary indulgence. As families come together to honor Goddess Durga's victory, the kitchen becomes the heart of the celebration, filled with the aroma of festive dishes.

This joyous occasion brings a rich variety of sweet and savory recipes, each representing the vibrant culture. From comforting vegetarian dishes to mouth-watering fish curries, every meal is a tribute to the festival’s spirit. Discover traditional Durga Puja recipes perfect for the Bangladeshi kitchen.

Durga Puja Recipes to Try at Home

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Khichuri (Rice and Lentils)

Ingredients

1 cup moong dal, 1 cup basmati rice, 1 large potato, 1 large cauliflower, 4 tablespoons mustard oil, 1 bay leaf, 2 dried red chillies, 2 teaspoons cumin seeds, 1 large tomato, ½ cup green peas, 1 tablespoon ginger paste, 1 teaspoon turmeric, 1 teaspoon Kashmiri red chilli powder 1 teaspoon cumin powder, 8 cups water, 1 teaspoon garam masala, and ¼ cup ghee.

Instructions

First, heat the pot and add 1 tablespoon of ghee. Sauté the whole spices for 30 seconds, then add the powdered spices and sauté for another 30 seconds. Next, add the soaked, roasted dal and rice (without water) and sauté for 1-2 minutes. 

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Then, pour in water and green peas and stir. Cook on low-medium heat for 2 minutes, stirring every minute. Add cauliflower, potatoes, and ghee. Pour ½ cups of water, mix, and cover the pot. 

Now, cook on low-medium heat for 10 minutes, stirring regularly. Once the khichuri is cooked, top with ghee, lightly mix and serve. Enjoy your delicious khichuri!

Shorshe Ilish (Hilsa in Mustard)

Ingredients

4 pieces hilsa steaks, 1 ½ tablespoons yellow mustard seeds, 1 tablespoon black mustard seeds, 1 ½ teaspoons turmeric powder, 1/2 cup mustard oil, 1/2 teaspoon nigella seeds, 4-5 green chillies, and, salt to taste. 

Instructions

First, marinate hilsa pieces with salt and 1 teaspoon turmeric. Soak mustard seeds in half a cup of water for 15 minutes, then grind them with green chillies, 1 tablespoon of mustard oil, and a little water into a smooth paste. 

Now, heat 1 ½ tablespoons mustard oil in a pan, add green chillies and nigella seeds to splutter. Stir in the turmeric and mustard paste, cooking on medium heat. Add water for desired gravy consistency and bring to a boil. Add fish, and simmer for 3-4 minutes per side. Drizzle more mustard oil, add chillies, and boil. Serve Shorshe Ilish with steamed rice.

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Luchi (Deep-fried bread)

Ingredients

2 cups all-purpose flour, ½ teaspoon salt, ¾ cup warm water, and 1 tablespoon cooking oil. 

Instructions

First, mix all-purpose flour with salt and warm water to form a soft dough. Knead the dough thoroughly, then let it rest for 15 minutes. After resting, divide the dough into 8 equal pieces and shape them into small round balls. 

Then, roll each ball out into flat discs. Heat oil until very hot, then deep fry each piece of dough for 25 to 35 seconds, until they puff up and turn golden. Once done, remove them from the oil and they are ready to enjoy! 

Alur Dom (Potato Curry)

Ingredients

600 grams small potatoes (boiled), 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, ½ cup yoghurt, 1 teaspoon sugar, salt (to taste), ½ teaspoon garam masala, ½ teaspoon fenugreek leaves, 4-5 pieces green chillies, and 1/4 cup coriander leaves. 

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For tomato paste: 5 pieces garlic cloves (halved), 1-inch ginger (sliced), 1/2 cup cherry tomato (halved), 1/2 cup onions (cubed), 2 pieces cloves, 1/4 cup cashew nut, 2 pieces green cardamom, 1 stick cinnamon, 5 pieces black peppercorns, 1/2 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, and 1/2 teaspoon red chilli powder. 

Instructions

First, wash, peel, and boil the potatoes, then set them aside. Take a mixing bowl. Now toss the boiled potatoes with a pinch of red chilli powder, turmeric, and salt. Fry them in a pan for 2-3 minutes until golden brown. Heat oil in another pan, add cumin seeds and roast for a minute. 

Then add turmeric, red chilli, cumin, and coriander powder. Stir in tomato paste, and sauté for a few minutes, adding water if needed. 

Take another bowl; mix yoghurt with sugar and add it to the gravy. 

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Sauté until the oil rises. After that add the fried potatoes and 1 cup of water. Cook for 15 minutes on low-medium heat. Garnish with fenugreek leaves, green chillies, and coriander. Serve hot with luchi (deep-fried puffbread)!

Chingri Malai Curry (Prawn in Coconut Milk)

Ingredients

400 grams prawns, 3 tablespoons mustard oil, 1/2 tablespoon whole cumin, 2 tablespoons ginger paste, 2 teaspoons cumin powder, 1 teaspoon chilli powder, 1 teaspoon turmeric powder, salt (to taste), 2 teaspoons sugar, 1 teaspoon garam masala, 1 1/4 cup coconut milk, and 2 teaspoons ghee.

Instructions

First, blanch the prawns in turmeric water and set them aside. Heat mustard oil in a pan and add a little sugar with whole cumin seeds. Once the cumin sizzles, add ginger paste, cumin powder, red chilli powder, and turmeric powder, sautéing the spices. 

Next, add the prawns along with slit green chillies and stir for a few minutes. Pour in the coconut milk and cook for a few more minutes before adding salt. Finally, sprinkle garam masala and ghee on top for extra flavour. Serve the delicious prawns hot, ideally with rice.

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Kosha Mangsho (Mutton Curry)

Ingredients

800 grams leg of lamb (cut into 4 cm pieces on the bone), 2 tablespoons of yoghurt, 1 tablespoon mustard oil (optional), ¼ teaspoon turmeric powder, a pinch of salt, 3 cloves of garlic, 1-inch piece of ginger, 2 tablespoons vegetable oil, 4 green cardamom pods, 4 cloves, ½-inch piece of cinnamon, 2 dried mild Kashmiri chillies, 1 medium onion (finely sliced), 1 heaped tablespoon tomato puree, 2 teaspoons coriander powder, 1 teaspoon cumin powder, 1 teaspoon Kashmiri chilli powder, 1 medium potato (cut into chunks), 1 tablespoon lemon juice, 1 tablespoon coriander leaves (roughly chopped), and salt (to taste).

Instructions

First, take a mixing bowl; whisk yoghurt, mustard oil, turmeric powder, and salt. Add the lamb and marinate for 1 hour or overnight. Blend garlic and ginger with 2 tablespoons water into a puree. In a heavy-bottomed pan, heat vegetable oil and add cardamom, cloves, cinnamon, and dried chillies. Let them sizzle for a minute. 

Next, add sliced onions and fry for 7-10 minutes. Once soft, add the garlic-ginger paste and sauté. Stir in tomato puree, then add the marinated lamb and seal for 2-3 minutes. Add powdered spices and cook for 3-4 minutes. Add potato chunks, season, and simmer covered for an hour. Stir occasionally and add water if needed. Finish with lemon juice and fresh coriander. Serve with luchis or puris. 

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Amrar Chutney (Hog Plum Chutney)

Ingredients

6-7 hog plums (amra), 1 teaspoon mustard oil, 1 teaspoon panchphoron, 1-2 green chillies, 1 teaspoon turmeric powder, salt to taste, water as needed, sugar/jaggery to taste, 1 teaspoon Kashmiri red chilli powder, 1 teaspoon roasted panchphoron powder. 

Instructions

First, wash the hog plums thoroughly and boil them, then discard the water. Heat 1 teaspoon of oil in a pan, add panchphoron and green chillies for tempering. Add the boiled hog plums to the pan, along with salt, turmeric, and 1 tsp of Kashmiri red chilli powder. 

Stir well, then add water and sugar to taste. Let it come to a boil, and once cooked, sprinkle 1 teaspoon of roasted panchphoron powder on top and remove from heat. Your delicious hog plum chutney is ready to be served at the end of the meal.  

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Payesh (Rice Pudding)

Ingredients

1/2 cup basmati rice, 2-litre milk, 4 tablespoons sugar, 4 tablespoons rice, 1 tablespoon ghee, 2 green cardamom, raisins (for garnishing), almonds sliced (for garnishing), cashew nuts chopped (for garnishing), rosewater (for garnishing).

Instructions

First, wash and dry the rice on a plate, then set it aside. Heat milk in a large pan and simmer until reduced to three-quarters of its original volume. Mix the ghee with the washed rice, then add the rice to the simmering milk. Once the rice becomes slightly tender, add sugar. 

Continue cooking until the milk thickens and reduces by half. Stir in raisins, almonds, chopped cashew nuts, and green cardamom powder. Then, remove from heat and add rose water. Allow the dish to cool and serve. This rich, creamy rice pudding is perfect as a dessert. 

Closing Lines

Durga Puja, the grandest celebration for the Hindu community in Bangladesh, creates an opportunity for busy family members to come together, not just in worship but also around the dining table. The recipes mentioned above are perfect for recreating the magic of this festival. Whether you are cooking for family, friends, relatives, or yourself, these dishes carry the essence of Durga Puja—joy, warmth, and togetherness. 

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