A popular potato preparation from Bengal
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Baby potatoes 500 grams
Tomatoes, chopped 4 small
Ginger, chopped 2 inch piece
Mustard oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Green cardamoms 2
Cinnamon 1 inch stick
Whole dry red chillies 3
Bay leaves 2
Asafoetida a pinch
Red chilli powder 1 teaspoon
Cumin powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
METHOD
Wash and boil potatoes. Cool and peel them. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds, green cardamoms, cinnamon, red chillies, bay leaves, asafoetida and ginger and sauté for a couple of minutes. Add red chilli powder, cumin powder, turmeric powder, salt and sugar and sauté for a minute more. Add tomatoes and potatoes. Mix well. Cover and cook for a couple of minutes. Serve hot with puris or chapatis.
Preparation Time : 20 minutes
Cooking Time : 15 minutes
Servings : 4
INGREDIENTS
Baby potatoes 500 grams
Tomatoes, chopped 4 small
Ginger, chopped 2 inch piece
Mustard oil 4 tablespoons
Cumin seeds 1/2 teaspoon
Green cardamoms 2
Cinnamon 1 inch stick
Whole dry red chillies 3
Bay leaves 2
Asafoetida a pinch
Red chilli powder 1 teaspoon
Cumin powder 1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1/2 teaspoon
METHOD
Wash and boil potatoes. Cool and peel them. Heat mustard oil in a pan to smoking point. Cool and heat again. Add cumin seeds, green cardamoms, cinnamon, red chillies, bay leaves, asafoetida and ginger and sauté for a couple of minutes. Add red chilli powder, cumin powder, turmeric powder, salt and sugar and sauté for a minute more. Add tomatoes and potatoes. Mix well. Cover and cook for a couple of minutes. Serve hot with puris or chapatis.
