Bengali Potatoes with Spices- Bengali Aloo Recipe
The potato is called the “king of vegetables” in India and in my kitchen it rules. Potato dishes are loved by everyone, and they go with everything. If you love potatoes every which way, you will love this exotically spiced but simple dish. For this recipe I like to use a coarsely ground mixture of the Panch Phoran Spice mixture which gives a texture and a crunch to the dish. If you do not have the time to make this spice blend simply use an equal amount of Garam Masala Day-old boiled potatoes work very well for this dish. Serve this as side dish with Masala Lamb Chops Roast Leg of Lamb or Tandoori Spiced Pork Tenderloin .
Ingredients
| Potatoes | 3 Large | |
| Oil | 4 Tablespoon | |
| * 1 onion (about 1/3 lb/150 g), cut into ¾-inch (2-cm) dice | ||
| Green bell pepper | 1 To taste | |
| * 1 tomato (about 1/3 lb/150 g), diced | ||
| Salt | 1 Teaspoon | |
| * 2 tablespoons coarsely ground Panch Phoran Mix | ||
| Coriander leaves | 4 Tablespoon, minced | |
Directions
1. In a large saucepan, combine the potatoes with enough cold water to cover them. Bring to a boil over high heat and cook, uncovered, until tender, about 15 to 20 minutes. Drain well and set aside to cool. Peel the potatoes and cut into ¾-inch (2-cm) dice. Set aside
2. Heat the oil in a nonstick skillet over medium heat. When hot, add the onion and pepper and cook, stirring frequently, until they are slightly cooked, 2 to 3 minutes. Add the tomato, salt and the Panch Phoran Mix and cook for another minute. Add the diced potatoes and stir them around for about 1 minute to allow the flavors to mix. Taste for seasoning and sprinkle on more salt if needed. Cook for another 3 minutes or so to let the potatoes heat through. Sprinkle on the coriander leaves, mix in, and serve.
This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.
2. Heat the oil in a nonstick skillet over medium heat. When hot, add the onion and pepper and cook, stirring frequently, until they are slightly cooked, 2 to 3 minutes. Add the tomato, salt and the Panch Phoran Mix and cook for another minute. Add the diced potatoes and stir them around for about 1 minute to allow the flavors to mix. Taste for seasoning and sprinkle on more salt if needed. Cook for another 3 minutes or so to let the potatoes heat through. Sprinkle on the coriander leaves, mix in, and serve.
This recipe has been excerpted from My Indian Kitchen. To purchase the book, visit Amazon.Com.
Chef
