BENGALI POTATOES
From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.
Provided by ImPat
Categories Yam/Sweet Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Boil sweet potatoes until soft.
- Heat a wok, add the oil and stir fry the panch phoran for 1 minute and then add the garlic and stir fry for another minute.
- Now add the onion and stir fry for 5 minutes.
- Add the sweet potatoes and coriander and stir fry until all the ingredients are well blended and heated through.
- Season with salt if desired and serve immediately.
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Umesh Malla
[email protected]This dish is a great way to show off your culinary skills. It's a bit more complex than your average potato dish, but it's definitely worth the effort. The potatoes are crispy and flavorful, and the mustard sauce is amazing. I served it with a side o
King Dip
[email protected]I made this dish for a party, and it was a big hit. Everyone loved the unique flavor of the potatoes and the mustard sauce. I will definitely be making this again for future parties.
Ok Im
[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The potatoes are crispy and flavorful, and the mustard sauce is divine. I served it with a side of chutney, and it was a perfect meal.
Anthony Rankwane
[email protected]I'm not usually a fan of mustard, but I really enjoyed this dish. The mustard sauce was tangy and creamy, and it didn't overpower the potatoes. I served it with rice and vegetables, and it was a delicious and satisfying meal.
David Berry
[email protected]This dish is a great way to use up leftover potatoes. I had some mashed potatoes that I needed to use up, and this recipe was the perfect solution. The potatoes turned out crispy and flavorful, and the mustard sauce was a great complement.
richard friday
[email protected]I'm a big fan of Bengali cuisine, and this dish is one of my favorites. The potatoes are crispy and flavorful, and the mustard sauce is tangy and creamy. I love serving this dish with a side of rice and lentils.
PAYL
[email protected]This dish is a great way to show off your culinary skills. It's a bit more complex than your average potato dish, but it's definitely worth the effort. The potatoes are crispy and flavorful, and the mustard sauce is amazing. I served it with a side o
Halim Uddin
[email protected]I made this dish for a party, and it was a big hit. Everyone loved the unique flavor of the potatoes and the mustard sauce. I will definitely be making this again for future parties.
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[email protected]This dish is a bit time-consuming to make, but it's worth the effort. The potatoes are crispy and flavorful, and the mustard sauce is divine. I served it with a side of chutney, and it was a perfect meal.
Uniq Bahadur
[email protected]I'm not usually a fan of mustard, but I really enjoyed this dish. The mustard sauce was tangy and creamy, and it didn't overpower the potatoes. I served it with rice and vegetables, and it was a delicious and satisfying meal.
Junaid Alam
[email protected]This dish is a great way to use up leftover potatoes. I had some mashed potatoes that I needed to use up, and this recipe was the perfect solution. The potatoes turned out crispy and flavorful, and the mustard sauce was a great complement.
Mk Arain
[email protected]I love the unique flavor of this dish. The mustard and coconut combination is really something special. I also appreciate that it's a relatively healthy dish, thanks to the use of potatoes and coconut milk.
RAJAN PANDEY
[email protected]This was my first time making Bengali potatoes, and I was really impressed. The recipe was easy to follow and the dish turned out great. The potatoes were perfectly cooked and the mustard sauce was delicious. I will definitely be making this again.
sean johnson
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The potatoes are crispy on the outside and fluffy on the inside, and the mustard sauce is addictive. I like to serve it with a side of raita to cool things down a bit.
MD Milon Sheikh
[email protected]This dish was easy to make and packed with flavor. I used a combination of russet and Yukon Gold potatoes, and they both cooked perfectly. The mustard sauce was tangy and creamy, and the coconut added a nice sweetness. I served it with rice and lenti
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[email protected]I'm always looking for new and exciting potato recipes, and this one definitely delivered. The mustard and coconut combination was unexpected but incredibly tasty. I'll definitely be making this again!
Prince Agbanyo
[email protected]These Bengali potatoes were an absolute delight! The flavors were complex and aromatic, and the potatoes were perfectly cooked. I served them with rice and yogurt, and it was a delicious and satisfying meal.