Easy East Indian Recipes: Your GO-TO Cookbook of Middle Eastern Dish Ideas! by Anthony Boundy

Author:Anthony Boundy [Boundy, Anthony]
Language: eng
Format: epub
Publisher: UNKNOWN
Published: 2019-08-26T00:00:00+00:00

15 – Spiced Baby Potatoes – Bhapaa Aloo

This is a favorite dish at the Bengali festivals in Eastern India. It is so filling and delicious, but simple, too, and served on many other occasions.

Makes 4 Servings

Cooking + Prep Time: 1 hour

Ingredients: • 7 oz. of potatoes, small

• 2 tsp. of oil, mustard

• 1/2 tsp. of Bengali 5-spice blend

• 2 red chilies, dry

• 1/2 tsp. of mustard paste

• 1 tsp. of curd, hung

• 3/4 tsp. of coconut paste, desiccated

• A pinch of chili paste, green

• 1 pinch of powdered turmeric

• Salt, sea, as desired

• A dash of fresh lime juice

• 2 fresh banana leaves

Instructions:

1. Peel potatoes. Parboil them in lightly salted water, then drain them and set aside.

2. Heat the oil in non-stick fry pan. Add 5-spice mixture. Break chilies in halves before adding them, too.

3. Stir spices in pan till they are spluttering. Pour over potatoes. Set them aside.

4. Use turmeric, green chili paste, coconut paste and mustard paste to create a marinade in medium bowl. Whip thoroughly.

5. Mix potatoes gently into your marinade.

6. Add lime juice and sea salt and mix again.

7. Place potatoes on steel plate and cover with banana leaves. Steam for six to eight minutes, then serve while hot.

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