Bengal Potatoes
Bengal potatoes is an Indian side dish. Serve as a snack with drinks, or as part of an Indian meal.
Source and licence
"Bengal Potatoes" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Bengal_Potatoes, revision 4527528), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Bengal_Potatoes&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4527528
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat.
- Add panch puran, and let it cook gently until the seeds start to pop.
- Add potatoes 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 chile powder to taste. The quantity varies depending on your palate, and the strength of the chile.
- 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.