Bengal Potatoes
If you've got waxy potatoes, peeled and cut into 2 cm cubes, panch phoron and dried red chile, you're most of the way to this dish: about 65 minutes of cooking across 7 steps. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: not verified. We could not confirm panch phoron from the ingredient list, so we make no dietary claim for this recipe.
Contains: Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Peel and cube the potatoes, then pat them dry so they brown well rather than steam in the pan.
- Heat the ghee or oil in a heavy pan over medium heat, then add the panch phoron and whole dried chiles and let them sizzle for about 30 seconds until the seeds pop and turn fragrant; take care not to burn the spices.
- Add the potato cubes and toss to coat them in the spiced fat, frying for 6 to 8 minutes and turning occasionally until the edges begin to turn golden.
- Sprinkle in the turmeric, red chile powder, and salt, stirring for 1 minute so the spices coat the potatoes evenly without scorching.
- Pour in the water, cover the pan, reduce the heat to low, and steam the potatoes for 12 to 15 minutes until they are tender when pierced with a knife.
- Uncover, raise the heat slightly, and cook off any remaining liquid for a few minutes so the potatoes are dry and lightly crisped at the edges.
- Taste for salt, garnish with chopped cilantro, and serve hot with rice, dal, or flatbread.
You'll use: Frying pan / skillet Β· Pan Β· Large pot Β· Steamer
Tips & common questions
How long does Bengal Potatoes take to make?
About 65 minutes from start to finish β an estimate based on the 7 steps and 9 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Bengal Potatoes suitable for my diet?
We make no dietary claim for this recipe: at least one ingredient could not be resolved to a definite plant or animal source, so labelling it either way would be a guess. The full ingredient list is above.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Bengal Potatoes is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Spicy potato chips photographed in West Bengal, India, by Yogabrata Chakraborty, on June 30, 2023.jpg by Billjones94, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.