Bengali Potatoes
Experience the vibrant flavors of Bengali cuisine with this aromatic Bengali Potatoes recipe, a perfect side dish that bursts with spices and earthy goodness. Featuring tender baby potatoes simmered in a medley of turmeric, cumin, coriander, and fiery red chili, this dish gets its distinctive edge from panch phoron, the traditional Bengali five-spice blend, and the smoky richness of mustard oil. A touch of sugar balances the heat, while fresh cilantro adds a refreshing finish. Quick and easy to prepare in under 35 minutes, these spiced potatoes pair beautifully with steamed rice or warm Indian flatbreads, making them an ideal choice for a flavorful vegetarian meal. Enjoy a taste of Bengal’s culinary heritage with this simple yet stunning dish!
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Recipe Information
Ingredients
- 500 grams baby potatoes
- 2 tablespoons mustard oil
- 1 teaspoon panch phoron (Bengali five-spice blend)
- 2 pieces dry red chilies
- 0.5 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 1 teaspoon salt
- 0.5 teaspoon sugar
- 0.25 cup water
- 2 tablespoons fresh cilantro leaves
Instructions
Wash and boil the baby potatoes in salted water until they are fork-tender. Once boiled, drain and peel the potatoes. Set aside.
Heat mustard oil in a large skillet or pan over medium heat until it begins to smoke slightly. Reduce the heat to medium-low.
Add the panch phoron and dry red chilies to the oil. Stir and let them sizzle for 30 seconds until aromatic.
Add the peeled potatoes to the pan and stir well to coat them with the spices.
Sprinkle turmeric powder, ground cumin, ground coriander, red chili powder, salt, and sugar over the potatoes. Mix well to ensure the potatoes are evenly coated with the spices.
Add 1/4 cup of water to the pan to prevent the spices from burning and to create a slight sauce. Stir and cover the pan. Let the potatoes cook on low heat for 10-12 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Remove the lid and let the excess liquid evaporate, allowing the potatoes to develop a slight crispiness.
Garnish with chopped cilantro leaves and serve hot as a side dish with steamed rice or Indian flatbreads.
Nutrition Facts
Calories |
170 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.5 g | 10% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 497 mg | 22% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 1.8 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 593 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
