Spiced Potatoes (Aloo Bhaji)

Marcus Nilsson

Art dealer Surajit Bomti Iyengar serves these tender potato sticks for brunch at his Calcutta apartment. The recipe is from his designer friend Devika Datt Duncan. The potatoes are cooked with panch phoron, or Bengali five-spice powder–a mix that includes fennel, cumin and mustard seeds–then tossed with turmeric.

Yield: 4 to 6
Total:
Recipe from Food & Wine

More From Food & Wine

Recipe Time

Total: 35 Minutes


Ingredients

  • 1/4 cup canola oil
  • 1 1/4 teaspoons panch phoron, see Note
  • 2 dried red chiles
  • 2 pounds Yukon Gold potatoes, peeled and cut into 1.2-inch matchsticks
  • 1/2 teaspoon turmeric
  • Salt

Preparation

  1. In a medium skillet, heat the oil. Add the panch phoron, cover and cook over high heat until the spices crackle, about 20 seconds. Add the dried chiles and cook, shaking the pan, for 20 seconds longer. Add the potatoes and cook, stirring, just until lightly browned in spots, about 5 minutes. Add the turmeric and season with salt. Cover tightly and cook over moderately low heat, stirring occasionally, until the potatoes are cooked through and lightly browned, about 15 minutes longer. Serve immediately.
Note:

Panch phoron, or Bengali five-spice powder, is available at kalustyans.com.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spiced Potatoes (Aloo Bhaji) Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy