Difference between revisions of "Bengal Potatoes"

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{{recipesummary|Side Dish recipes|4-6|30-60 minutes|2}}
 
{{recipesummary|Side Dish recipes|4-6|30-60 minutes|2}}
  
{{recipe}} | [[Cookbook:Vegetarian cuisine|Vegetarian cuisine]] | [[Cookbook:Cuisine of India|Cuisine of India]] | [[Cookbook:Side dishes|Side dishes]]
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'''Bengal Potatoes''' is an Indian side dish.
 
'''Bengal Potatoes''' is an Indian side dish.
  
 
==Ingredients==
 
==Ingredients==
*[[Cookbook:Potato|Potatoes]] - approximately 2 [[Cookbook:Pound|lbs]]
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*[[Potato|Potatoes]] - approximately 2 [[Pound|lbs]]
*2 [[Cookbook:Teaspoon|teaspoons]] [[Cookbook:Panch Puran|panch puran]]
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*2 [[Teaspoon|teaspoons]] [[Panch Puran|panch puran]]
*Ground [[Cookbook:Turmeric|turmeric]]
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*Ground [[Turmeric|turmeric]]
*[[Cookbook:Chili Powder|chili powder]] (preferably not too hot.  I use Kashmiri chili )
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*[[Chili Powder|chili powder]] (preferably not too hot.  I use Kashmiri chili )
*[[Cookbook:Oil|oil]] or, preferably, [[Cookbook:Ghee|ghee]]
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*[[Oil|oil]] or, preferably, [[Ghee|ghee]]
  
 
==Procedure==
 
==Procedure==
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Serve as a snack food with drinks, or as part of an Indian meal.
 
Serve as a snack food with drinks, or as part of an Indian meal.
  
[[Category:Potato recipes|{{PAGENAME}}]]
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[[Category:Potato Recipes|{{PAGENAME}}]]
[[Category:Indian recipes|{{PAGENAME}}]]
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[[Category:Indian cuisine]]
[[Category:Vegetarian recipes|{{PAGENAME}}]]
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[[Category:Side Dish recipes|{{PAGENAME}}]]
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[[Category:Vegetarian Recipes|{{PAGENAME}}]]
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[[category:Gluten-free recipes|{{PAGENAME}}]]
 
[[category:Gluten-free recipes|{{PAGENAME}}]]

Latest revision as of 16:29, 11 July 2012

Bengal Potatoes
Category: Side Dish recipes
Servings: 4-6
Time: 30-60 minutes
Difficulty: Easy


Bengal Potatoes is an Indian side dish.

Ingredients[edit]

Procedure[edit]

  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.