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}} | ||
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'''Bengal Potatoes''' is an Indian side dish. | '''Bengal Potatoes''' is an Indian side dish. | ||
==Ingredients== | ==Ingredients== | ||
| − | *[[ | + | *[[Potato|Potatoes]] - approximately 2 [[Pound|lbs]] |
| − | *2 [[ | + | *2 [[Teaspoon|teaspoons]] [[Panch Puran|panch puran]] |
| − | *Ground [[ | + | *Ground [[Turmeric|turmeric]] |
| − | *[[ | + | *[[Chili Powder|chili powder]] (preferably not too hot. I use Kashmiri chili ) |
| − | *[[ | + | *[[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 | + | [[Category:Potato Recipes|{{PAGENAME}}]] |
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Vegetarian | + | |
| − | + | [[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: |  |
Bengal Potatoes is an Indian side dish.
Ingredients
- Potatoes - approximately 2 lbs
- 2 teaspoons panch puran
- Ground turmeric
- chili powder (preferably not too hot. I use Kashmiri chili )
- oil or, preferably, ghee
Procedure
- Put a little oil or ghee into a large heavy-bottomed pan with a good lid and put it onto a medium heat.
- Add 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 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 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.
