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Bengal Potatoes

Bengal Potatoes is a dish in Indian cookery.


Potatoes approximately 2 lb (1kg)
Panch Puran
Ground Turmeric
Ground Chilli (Preferably not too hot. I was told to use Kashmiri Chilli )
Oil or preferably Ghee

Put a little oil or ghee into a large heavy bottomed pan with a good lid and put it onto a medium heat.
  • Add a couple of teaspoons full of Panch Puran, and let them cook gently until the seeds start to pop.
  • Add the potatoes, washed, but not peeled, and cut into large bite sized chunks. Stir them, so that the seeds coat the potatoes evenly.
  • Add a little ground turmeric, enough to just colour the cut surfaces of all the pieces.
  • Add a little chilli powder. The quantity varies depending on your palate, and the strength of the chilli.
  • Stir well to distribute the spices.
  • Either 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. Or 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.