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5/27/2019 0 Comments

Bengali Potato Masala - roasted veg variations

Ingredients:
  • 4 large potatoes, washed, peeled, cut into 1.5cm cubes, or 0.5cm thick slices by 3cm diameter.
  • 1 TBSP Bengali potato masala
  • 1 TBSP Butter
  • 1 TBSP olive oil (might be needed)
Steps:
  • preheat oven to 400˚F
  • wash, peel, and chop potatoes
  • Boil enough water to cover potatoes
  • Cook potatoes until about 3/4 tender
  • In a frying pan, on low heat, melt butter & fry spices but don't let burn. remove from heat.
  • When potatoes are 3/4 done, strain & rinse, pat dry with paper towel.
  • Return frying pan to heat, add potatoes, toss around until coated, add additional olive oil if needed. cook for a minute on low heat.
  • Transfer everything to baking sheet, spread out, put in oven.
  • Roast for another 10 minutes or until tender on the inside and browned on the outside. (sometimes for added crispiness, I broil them at the end for a minute or so).
  • Remove from sheet and toss in a bowl (much of the whole masala will fall away which is fine).
  • For a little zing, squeeze a bit of lime and chop a green onion for garnish.
  • Can be eaten with a meal or just as a snack.
Prep time
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Alternate options:
Use as a rub for grilled fish or  barbecued veg, even grilled corn on the cob!!
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    Author

    Susheela Kundargi is the Owner & Head Spice Mistress at The Masala Shop

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