Bengal Potatoes

• Ghee or oil
• 2 teaspoons panch puran
• Approximately 2 lb potatoes, unpeeled and cut into chunks
• Ground turmeric
• Chile powder (preferably not too hot—e.g. Kashmiri chile )

Ingredients for 5 servings (910 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Put a little ghee into a large heavy-bottomed pan with a good lid over medium heat.

   Stovetop
2. 2

   Add panch puran, and let it cook gently until the seeds start to pop.

3. 3

   Add potatoes to pan, stirring so that the seeds coat the potatoes evenly.

4. 4

   Add a little ground turmeric—enough to just color the cut surfaces of all the pieces.

5. 5

   Add a little chile powder to taste. The quantity varies depending on your palate, and the strength of the chile.

6. 6

   Stir well to distribute the spices.

7. 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.

   Oven