A Bengali delicacy of steamed baby potatoes in a mustard-yogurt sauce.
Preparation Time
- Prep: 10 mins
- Cook: 20 mins
- Total: 30 mins
Ingredients
- 200 gm small potatoes
- 2 tsp mustard oil
- 1/2 tsp Bengali five spice mixture (panchphoron)
- whole cumin (jeera)
- fennel seeds (saunf)
- fenugreek seeds
- black mustard seeds
- nigella seeds (kalaunji)
- 2 dry red chillies
- 1/2 tsp mustard paste
- 1 tsp hung curd (strained yogurt)
- 3/4 tsp desiccated coconut paste
- Pinch of green chilli paste
- Pinch of turmeric powder
- Salt to taste
- Dash of lime juice
- 2 banana leaves
Instructions
- Peel the potatoes and par boil them in salted water, drain and keep aside
- Heat oil in a non-stick pan, add the five spice mixture and broken red chillies
- Stir the spices until they splutter
- Pour this over the potatoes and set aside
- Prepare marinade in a mixing bowl:
- Combine mustard paste, curd, coconut paste, green chilli paste and turmeric powder
- Whip well
- Gently mix the potatoes into the marinade
- Add salt and lime juice, mix again
- Place potatoes on a steel plate, cover with banana leaves
- Steam for 6-8 minutes
- Serve hot
Notes
- Traditional Bengali side dish
- Can substitute banana leaves with aluminum foil if unavailable
- Panchphoron is a classic Bengali five-spice blend
- The mustard-yogurt sauce is key to the dish’s flavor