Ingredients for Bengali Potatoes
- 1 pound sweet potatoes
- 0 tablespoon sunflower oil
- 1 teaspoon panch phoron
- 2 cloves garlic
- 1 medium onion
- 1/4 cup fresh coriander leaves
- 1 tablespoon coconut oil
- Salt to taste
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How to Make Bengali Potatoes
- Boil 1 pound of sweet potatoes until tender (about 15-20 minutes). Peel and cube them.
- Heat 1 tablespoon of coconut oil in a wok or large skillet over medium heat. Add 1 teaspoon of panch phoron (equal parts fenugreek, nigella, mustard, fennel, and cumin seeds) and sauté for 1 minute until fragrant.
- Add 2 cloves of minced garlic and sauté for another minute until fragrant.
- Add 1 medium onion, chopped, and sauté for 5 minutes until softened.
- Add the cubed sweet potatoes and 1/4 cup chopped fresh coriander leaves. Stir-fry for 5-7 minutes, until heated through and well combined.
- Season with salt to taste. Serve hot as a main course or delicious side dish.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
36g
Fat
9g
Carbs
13g
