Cookbook:Bengal Potatoes

| Vegetarian cuisine | Cuisine of India | Side dishes

Bengal potatoes is an Indian side dish. Serve as a snack with drinks, or as part of an Indian meal.

Ingredients

 * Ghee or oil
 * 2 teaspoons panch puran
 * Approximately 2 lb potatoes, unpeeled and cut into chunks
 * Ground turmeric
 * Chile powder (preferably not too hot—e.g. Kashmiri chile )

Procedure

 * 1) Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat.
 * 2) Add panch puran, and let it cook gently until the seeds start to pop.
 * 3) Add potatoes 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 chile powder to taste. The quantity varies depending on your palate, and the strength of the chile.
 * 6) Stir well to distribute the spices.
 * 7) Do one of the following:
 * 8) *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.
 * 9) *Put the spiced potatoes on a tray in a hot oven until cooked through.