Prep 10 mins
Cook 20 mins
I used this recipe for week 28 of my food blog, "Travel by Stove." I am attempting to cook on meal from every nation (and sub-nation) on Earth, and Bengal, India is my 28th stop. Please note that I never use any recipe for my blog that I'm not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This potato dish makes a nice, flavorful side to serve with a fish curry or other Bengali main dish.
- 10 small potatoes, peeled and parboiled for five minutes
- oil (for frying)
- 3 1⁄2 ounces cilantro leaves, made into a paste
- 1 indian bay leaf
- 2 red chilies
- 3 onions, sliced
- 4 garlic cloves, crushed
- 1⁄2 teaspoon coriander powder
- 1⁄2 teaspoon turmeric powder
- While the potatoes are boiling, make a paste out of the cilantro, either by crushing in a mortar and pestle or combining in a small food processor with a little water.
- Add a little more oil to the pan, and put in the red chilies and the bay leaf.
- Saute the chilies and bay leaf in the oil for a few minutes, then add the sliced onions and crushed garlic.
- Top that off with the spices and saute for one or two minutes more.
- Finally, add the potatoes and cilantro paste and stir. Cover the pan and cook on low heat, stirring occasionally, until the potatoes are cooked through.