Potatoes with Five Bengali Spices

Posted by: EatFree

>> Gluten-Free, Vegan, Vegetarian



  • 2 tablespoons canola oil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon cumin seeds
  • 1/4 teaspoon nigella seeds
  • 1/4 teaspoon mustard seeds
  • 1/16 teaspoon fenugreek seeds
  • 2 cups red onion, julienned
  • 2 pounds red potatoes, cut into 1/8 inch half moons
  • salt and pepper to taste
  • 1/4 teaspoon turmeric
  • 1 teaspoon raw turbinado sugar
  • 1 teaspoon red chili powder


  1. Heat oil.  Add fennel, cumin, nigella, mustard, and fenugreek.  Once they crackle, add onion, potatoes, salt, and pepper.  Saute on medium heat for 10 minutes or until potatoes are lightly golden one edges, stirring every few minutes.  
  2. Add rest of ingredients and cook for another 7-8 minutes or until potatoes are done.  Stir every few minutes.  Enjoy atop of any whole grain!
This entry was posted on Monday, February 25th, 2013 at 5:05 pm and is filed under Gluten-Free, Vegan, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.

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