Bengal Potatoes
Bengal potatoes are an Indian side dish of unpeeled potato chunks cooked with panch puran, the five-seed Bengali spice blend. The seeds pop in hot ghee and cling to the cut surfaces, so each piece carries a toasted, slightly bitter edge. Turmeric adds color and a mild chile gives gentle heat. The potatoes steam in their own moisture rather than boiling, which keeps them tender. Serve them with drinks or alongside a larger Indian meal.
Instructions
Put a little ghee into a large heavy-bottomed pan that has a good lid, and set it over medium heat.
Add the panch puran and let it cook gently until the seeds start to pop.
Add the potatoes and stir so the seeds coat the pieces evenly.
Sprinkle in a little ground turmeric, just enough to color the cut surfaces of every piece. Add chile powder to taste, keeping in mind that the amount depends on your palate and the strength of the chile.
Stir well to spread the spices through the potatoes.
To finish on the stovetop, put on the lid, turn the heat down and let the potatoes cook in their own steam until cooked through. Add a little extra water only if necessary, using as little as you can, because the potatoes should not boil.
To finish in the oven instead, spread the spiced potatoes on a tray and bake them in a hot oven until cooked through.
Make it personal.
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