Bengal Potatoes
Cookbook | Vegetarian cuisine | Cuisine of India | Side dishes | Recipes
| Overview
|
| Category:
| Side dishes
|
| Servings:
| 4-6
|
| Calories:
| ?
|
| Time:
| 30-60 min
|
| Difficulty:
|
|
Bengal Potatoes is a dish in Indian cuisine.
Ingredients
- Potato approximately 2 lb
- 2 teaspoons Panch Puran
- Ground Turmeric
- Ground Chilli (Preferably not too hot. I was told to use Kashmiri Chilli )
- Oil or preferably Ghee
Procedure
- Put a little oil or ghee into a large heavy bottomed pan with a good lid and put it onto a medium heat.
- Add a couple of teaspoons full of Panch Puran, and let them cook gently until the seeds start to pop.
- Add the potatoes, washed, but not peeled, and cut into large bite sized chunks. Stir them, so that the seeds coat the potatoes evenly.
- Add a little ground turmeric, enough to just colour the cut surfaces of all the pieces.
- Add a little chilli powder. The quantity varies depending on your palate, and the strength of the chilli.
- Stir well to distribute the spices.
- Do one of the following:
- Put on the lid, turn down the heat, and allow the potatoes to cook in their own steam until cooked through. A little extra water can be added if necessary, but as little as possible should be used. The potatoes should not boil.
- Put the spiced potatoes on a tray in a hot oven until cooked through.
Serve as a snack food with drinks, or as part of an Indian meal.
Notes, tips, and variations
Warnings
Make plenty - They do seem to dissapear
