Bengal Potatoes
| Vegetarian cuisine | Cuisine of India | Side dishes
Ingredients
- Ghee or oil
- 2 teaspoons panch puran
- Approximately potatoes, unpeeled and cut into chunks
- Ground turmeric
- Chile powder (preferably not too hot—e.g. Kashmiri chile )
Instructions
- Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat.
- Add panch puran, and let it cook gently until the seeds start to pop.
- Add potatoes to pan, stirring so that the seeds coat the potatoes evenly.
- Add a little ground turmeric—enough to just color the cut surfaces of all the pieces.
- Add a little chile powder to taste. The quantity varies depending on your palate, and the strength of the chile.
- 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.