Bengal Potatoes



INGREDIENTS:

Potatoes approximately 2 lb

2 teaspoons Panch Puran

Ground Turmeric

Ground Chilli (Preferably not too hot.
I was told to use Kashmiri Chilli )

Oil or preferably Ghee

DIRECTIONS:

1. Put a little oil or ghee into a large heavy bottomed pan
with a good lid and put it onto a medium heat.

2. Add a couple of teaspoons full of Panch Puran, and let them
cook gently until the seeds start to pop.

3. Add the potatoes, washed, but not peeled, and cut into large
bite sized chunks. Stir them, so that the seeds coat the
potatoes evenly.

4. Add a little ground turmeric, enough to just colour the cut
surfaces of all the pieces.

5. Add a little chilli powder. The quantity varies depending on
your palate, and the strength of the chilli.

6. Stir well to distribute the spices.

7. Do one of the following: a) 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.
b) Put the spiced potatoes on a tray in a hot oven until cooked
through.



Bengal Potatoes