Cookbook | Ingredients | Recipes

| Vegetarian cuisine | Cuisine of India | Side dishes

Bengal Potatoes is an Indian side dish.

Ingredients

• Potatoes - approximately 2 pounds (910 g)
• 2 teaspoons panch puran
• Ground turmeric
• chili powder (preferably not too hot. I use Kashmiri chili )
• oil or, preferably, ghee

Procedure

1. Put a little oil or ghee into a large heavy-bottomed pan with a good lid and put it onto a medium heat.
2. Add panch puran, and let them cook gently until the seeds start to pop.
3. Wash but do not peel the potatoes and cut into large bite sized chunks. Add to pan, stirring so that the seeds coat the potatoes evenly.
4. Add a little ground turmeric, enough to just color the cut surfaces of all the pieces.
5. Add a little chili powder. The quantity varies depending on your palate, and the strength of the chili.
6. Stir well to distribute the spices.
7. 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.