Main Page | See live article | Alphabetical index 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 as a snack food with drinks, or as part of an Indian meal. This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.