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Bengali Aloo (Potatoes)

September 03, 2015

Bengali Aloo (Potatoes)

For the Potatoes:

      • 1 lbs Potatoes
      • 1 green bell pepper, diced
      • 1 medium onion, diced
      • 1 medium tomato, diced
      • 3 Tbsp chopped fresh coriander (cilantro) leaves
      • 1 1/2 Tbsp USimplySeason Bengali Five Spice Blend, coarsely ground
      • 1 tsp Salt
      • 2 Tbsp Oil (for cooking, your choice)

Peel the potatoes with a knife or peeler and boil in water until they are cooked through. Remove from water and allow to cool before dicing. Add cooking oil of choice to a large non-stick skillet and place on medium heat. Once the oil shimmers or becomes hot, add the diced onion and bell peppers and stir until the onions become translucent and the pepper softens - approximately 2 to 3 minutes. Add in the tomato, salt and  USimplySeason Bengali Five Spice Blend, stirring for one minute. Incorporate the diced cooked potatoes and more salt (as needed, to taste) and cook the mixture for another three minutes. Serve immediately, adding adding the coriander leaves for garnish. 

     




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