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Categories:Viewed: 55 - Published at: 8 years ago
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 teaspoons Bengali 5 Spice
- 1 1/2 pounds new potatoes or small waxy, left whole or halved
- 1/4 teaspoon asafetida powdered, or minced garlic
- coarse salt
- black pepper
- 1/2 lemon
Method
- Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.
- Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.
- Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.
