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Bengal Potatoes
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4–6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4527528
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- Ghee or oil
- 2 teaspoons panch puran
- Approximately 2 pounds (910 g) potatoes, unpeeled and cut into chunks
- Ground turmeric
- Chile powder (preferably not too hot—e.g. Kashmiri chile )
Directions
- 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.
- 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.