Bengali Potatoes Recipes

BENGALI CHICKEN CURRY WITH POTATOES

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.

BENGALI POTATOES

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.

INDIAN BENGALI POTATOES WITH POPPY SEEDS (ALOO POSTO)

Steps:

• Grind poppy seeds as finely as possible in a clean coffee grinder or other spice grinder.
• Peel the potatoes and cut them in 3/4 inch dice.
• Heat the oil in a non stick frying pan over a medium heat. When hot, put in the potatoes. Stir and fry the potatoes so they are very lightly browned-just golden-and only half cooked. Remove with a slotted spoon.
• Put the 3 whole red chillies in the same oil. As soon as they start to darken, put in the ground poppy seeds and 2 Tbs. of water. Stir and sauté this past until it turns a medium brown colour.
• Now put in the potatoes, about 3/4 cup of water, the turmeric, red chilli powder (cayenne pepper), salt and green chillies. Stir to mix and bring to a simmer. Cover and simmer for 5 to 10 minutes or until the potatoes are done and most of the water is absorbed.
• Note: the whole chillies should only be eaten by those who know that they are doing.
• A Taste of India Madhur Jaffrey.

BENGALI-STYLE OVEN-FRIED POTATOES

Steps:

• Preheat oven to 400F.
• Remove oven racks & spray them with oil.
• Wash potatoes & slice them lengthwise into sticks 1/2″ thick or crosswise into rounds 1/3″ thick.
• Transfer to a baking pan & spray well with oil.
• Add seasonings & toss to coat. Place the rounds in a single layer on the oven racks. Place the racks in the centre of the oven.
• Bake until the potatoes are tender, with a deep, golden-brown crust, about 20 to 25 minutes. Serve piping hot.

BENGALI POTATOES

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.