RCI-SP.003.0001.001
Bengal Potatoes
is an Indian side dish.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultybeginner
Ingredients
- Potatoes - approximately 2 lbs1 unit
- panch puran2 teaspoons
- Ground turmeric1 unit
- chili powder (preferably not too hot. I use Kashmiri chili )1 unit
- oil or1 unitpreferably, ghee
Method
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: