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Crunchy potatoes Bengali-style




Source of Recipe


Nasandhura Palace Hotel


List of Ingredients




1.5Kg Potato (chopped)
1 Tbl spoon ghee
1 Tbl spoon panch phora
3 Clove garlic crushed
1 Tbl spoon grated ginger
1 small red chili
1 Tbl spoon ground cumin
1 Tbl spoon ghee (Extra)
1 T spoon salt
1 T spoon cracked black pepper.
¼ cup limejuice
¼ cup fresh coriander chopped


Recipe



Boil the potatoes until tender and drain.
Heat ghee in a small pan, cook panch phora, stirring until fragrant.
Add garlic, ginger, chili and cumin. Cook, stirring fro 1 minute. Remove from heat.
Heat half the extra ghee in large pan, add half the potatoes, stir gently about 5 minutes, remove from the pan and repeat the remaining ghee and potatoes.
Return potatoes with spice mixture, salt pepper, and limejuice to pan, stir until just heated through. Just before serving sprinkle with fresh coriander leaves.