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!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Wash and boil the baby potatoes in salted water until they are fork-tender. Once boiled, drain and peel the potatoes. Set aside.

Step 2

Heat mustard oil in a large skillet or pan over medium heat until it begins to smoke slightly. Reduce the heat to medium-low.

Step 3

Add the panch phoron and dry red chilies to the oil. Stir and let them sizzle for 30 seconds until aromatic.

Step 4

Add the peeled potatoes to the pan and stir well to coat them with the spices.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust seasoning if needed.

Step 8

Remove the lid and let the excess liquid evaporate, allowing the potatoes to develop a slight crispiness.

Step 9

Garnish with chopped cilantro leaves and serve hot as a side dish with steamed rice or Indian flatbreads.

Nutrition Facts

Serving size	635.6 grams (635.6g)

Amount per serving	% Daily Value*
Calories	663

Total Fat 29.90g	38%
Saturated Fat 3.40g	17%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2402mg	104%
Total Carbohydrate 95.50g	35%
Dietary Fiber 9.60g	34%
Total Sugars 5.80g
Protein 11.80g	24%

Vitamin D 0IU	0%
Calcium 134mg	10%
Iron 7mg	41%
Potassium 2318mg	49%

*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.

Source of Calories

Fat: 38.5%

Protein: 6.8%

Carbs: 54.7%