Bengali Hot Potatoes With Dry Roasted Spices Recipes

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

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.

BENGALI HOT POTATOES WITH DRY-ROASTED SPICES

Steps:

• 1. Boil the potatoes in water to cover until tender, about 20 minutes. Drain, let cool, then peel and cut them into 3/4-inch pieces.2. Place the kalonji seeds in a small skillet and dry-roast them, stirring and shaking the pan over medium heat until they are fragrant, about 1 minute. Transfer to a bowl and reserve for garnish. Similarly, dry-roast the red and green chili peppers and the poppy and fenugreek seeds until fragrant, about 2 minutes. Let cool and grind them in a spice or coffee grinder until fine.3. Heat both the oils in a large nonstick wok or skillet over medium-high heat and cook the potatoes until golden, 5 to 7 minutes. Add the ground spices, sugar, and salt, and cook, stirring and turning carefully, about 10 minutes. Transfer to a serving dish, sprinkle the roasted kalonji seeds on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.