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Bengal Potatoes

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Bengal Potatoes

Friday, 26 January 2007

Ingredients

At a glance

Regional

Bengali

Main Ingredient

Potato-Aloo

Snacks

potatoes - approximately 2 lb
2 teaspoons panch puran
ground turmeric
chili powder (Preferably not too hot. I was told to use Kashmiri chili )
oil or preferably ghee

Methods/steps

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.
Wash but do not peel the potatoes and cut into large bite sized chunks. Add to pan, stirring 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 chili powder. The quantity varies depending on your palate, and the strength of the chili.
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.

Additional Tips

Retrieved from "http://en.wikibooks.org/wiki/Cookbook:Bengal_Potatoes"

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