Bengali Hot Potatoes With Dry Roasted Spices Recipes
BENGALI POTATOES
Make and share this Bengali Potatoes recipe from Food.com.
Provided by Dienia B.
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- add oil to hot pan
- add spices stirring after each addition
- add ginger
- stir
- add garlic.
- stir
- add chilies stir
- add potatoes fry gently so they dont fall apart should be round balls.
- cook until golden color about 10 minutes.
Nutrition Facts : Calories 939.1, Fat 29.1, SaturatedFat 3.9, Sodium 636.4, Carbohydrate 156.5, Fiber 20.2, Sugar 8.1, Protein 18.9
BENGALI HOT POTATOES WITH DRY-ROASTED SPICES
Number Of Ingredients 10
Steps:
- 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the kalonji seeds in a small skillet and dry-roast them, stirring and shaking the pan over medium heat until they are fragrant, about 1 minute. Transfer to a bowl and reserve for garnish. Similarly, dry-roast the red and green chili peppers and the poppy and fenugreek seeds until fragrant, about 2 minutes. Let cool and grind them in a spice or coffee grinder until fine.3. Heat both the oils in a large nonstick wok or skillet over medium-high heat and cook the potatoes until golden, 5 to 7 minutes. Add the ground spices, sugar, and salt, and cook, stirring and turning carefully, about 10 minutes. Transfer to a serving dish, sprinkle the roasted kalonji seeds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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