Wednesday, July 21, 2010

Aarti's Recipe - Step 4. Bengali Spiced Potatoes.

Rosie is on Step 4 of Aarti's Ground Lamb Kofta Kebabs with Pomegranate Glaze, Bengali Spice Potatoes, and Persian Cucumber Raita. In her recipe, Aarti called for "panch puran spice blend or Bengali five spice blend." When I Googled Bengali spice, I found this: Panch Phoron (Bengali Five Spice). So is it Phoron or Puran? I'll go with Phoron off Google before I take the Crack Monkeys' spelling at Food Network. On to the taters. And these ain't yo Mama's taters. Here's Aarti's recipe: 1 pound new potatoes Kosher salt 2 TB canola oil 2 TB panch puran (sic) spice blend or Bengali five spice blend 1 medium red onion, thinly sliced freshly ground black pepper
Here's the Five Spice powder I have. I'd used it before for something or other and really didn't care for it.
Here are the ingredients. Licorice root. Ick.
Rosie decided to make her own spice blend. cayenne cinnamon fennel seed cumin anise seed celery seed ground cloves ginger allspice
1 teaspoon of each Mix well.
I had a package of baby red potatoes ...
... which I let dive into salted boiling water.
You know I love my action shots.
Simmer until tender then drain.
I heated my skillet and added LOLUB and ELBOO (That's Land o' Lakes Unsalted Butter and Extra Light Bertolli Olive Oil!) and sauteed a medium chopped onion. I forgot to use red onion. I don't think this compromised the dish in any way.
Here's Rosie's Nine Spice Powder in a jar that used to contain yellow marigold seeds that was given to me in a gift package for Christmas.
I added in one tablespoon of the spice mix for starters.
And I cooked it, stirring, for a minute or two.
I smashed my potatoes ...
... and added them to the onion and spices.
Flatten the potatoes as they cook.
Season with salt and pepper. I tasted and added a bit more of my Nine-Spice Powder (Yes, Rosie is brave.) and cooked until browned.
Here are Rosie's Non-Bengali Spiced Potatoes. These are like hash browns on steroids.

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