Bengali Potatoes Recipes

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BENGALI POTATOES



Bengali Potatoes image

From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.

Provided by ImPat

Categories     Yam/Sweet Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

750 g sweet potatoes (1 1/2lb, peeled and chopped)
4 tablespoons sunflower oil
2 teaspoons panch phoron
2 -4 garlic cloves (sliced)
1 onion (large sliced)
1 tablespoon coriander leaves (finely chopped)

Steps:

  • Boil sweet potatoes until soft.
  • Heat a wok, add the oil and stir fry the panch phoran for 1 minute and then add the garlic and stir fry for another minute.
  • Now add the onion and stir fry for 5 minutes.
  • Add the sweet potatoes and coriander and stir fry until all the ingredients are well blended and heated through.
  • Season with salt if desired and serve immediately.

BENGALI CHICKEN CURRY WITH POTATOES



Bengali Chicken Curry with Potatoes image

A delicious authentic recipe of chicken curry. I've had this almost every day growing up. If you want a more creamy and smooth sauce, blend the onions and tomatoes before adding the chicken and potatoes.

Provided by tanj

Categories     World Cuisine Recipes     Asian     Bangladeshi

Time 1h25m

Yield 4

Number Of Ingredients 12

2 tablespoons olive oil
2 large onions, diced
1 tablespoon ginger-garlic paste
2 large tomatoes, diced
1 teaspoon cayenne pepper, or more to taste
1 teaspoon curry powder
1 teaspoon garam masala
1 teaspoon ground turmeric
1 teaspoon ground cumin
4 skinless, boneless chicken breast halves - cut into bite-size pieces
2 large red-skinned potatoes, chopped
½ cup fresh cilantro

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
  • Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

Nutrition Facts : Calories 368.2 calories, Carbohydrate 41.6 g, Cholesterol 58.5 mg, Fat 10 g, Fiber 6.3 g, Protein 27.5 g, SaturatedFat 1.8 g, Sodium 199.9 mg, Sugar 7.6 g

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