Spicy Bengali Potatoes

This is a delicious, dry-textured potato dish with multi-levels of subtle flavours. Avoid over boiling the potatoes.

PREPARATION AND COOKING TIME: about 20 minutes

YIELD: enough for 4 persons

• 500g washed small new potatoes
• 2 teaspoons chopped, fresh ginger
• 3 fresh green chilies, seeded and chopped
• 1⁄2 cup yogurt
• 2 teaspoons coriander powder
• 2 teaspoons salt
• 1⁄2 teaspoon turmeric powder
• 1⁄4 teaspoon ground black pepper
• 1 1⁄2 teaspoons sugar
• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 10 fresh curry leaves
• 1⁄8 teaspoon cinnamon powder
• 1⁄8 teaspoon clove powder
• 1⁄8 teaspoon cardamom powder
• 3 tablespoons chopped fresh coriander leaves

Place the whole potatoes in a large saucepan of water. Bring to the boil over full heat and cook the potatoes until they are just tender. Drain the potatoes, cool them a little, and peel them. Cut them into 2.5cm (1-inch) chunks, and set them aside in a bowl.

Drop the chilies and ginger into a food processor and blend until smooth. Add the yogurt, ground coriander, salt, black pepper, turmeric and sugar, and process again. Pour and scrape this mixture into the bowl of cooked potatoes, and carefully mix well to combine. Set the mixture aside to marinate for 10 minutes.

Heat the ghee in a large pan or wok (preferably not a non-stick pan - hard to get a crust) over moderate heat. Sprinkle in the cumin seeds. When they darken a few shades, add the curry leaves, stir briefly, then add the potato mixture. Stir the potatoes carefully through the spices, and pan-fry for 5 minutes, or until they are dry and crusty.

Sprinkle in the cinnamon, cloves and cardamom powders. Mix well, sprinkle with chopped fresh coriander leaves and serve hot.