BENGALI HOT POTATOES WITH DRY-ROASTED SPICES

Bengali Hot Potatoes with Dry-Roasted Spices image

Number Of Ingredients 10

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5 medium russet potatoes, (about 1/2 pounds)
1 teaspoon kalonji seeds
1 to 3 dried red chili pepper, such as chile de arbol, broken
1 to 3 fresh green chili pepper, such as serrano, coarsely chopped
2 tablespoons , white poppy seeds
1/2 teaspoon coarsely ground fenugreek seeds
2 tablespoons peanut oil
1 teaspoon mustard oil
1/2 teaspoon sugar
1 teaspoon salt, or to taste

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.

Nutrition Facts : Nutritional Facts Serves