Bengal Potatoes

Bengal Potatoes is a dish in Indian cookery.

Ingredients

     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. Good as a snack food with drinks, or as part of an Indian meal.

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