This recipe is adapted from Yamuna Devi's indispensible Indian cookbook, Lord Krishna's Cuisine, which the author in turn adapted from a Bengali dish. Note that the green chilies do not need to be seeded to make the yogurt-pistachio blend — you can remove the seeds if you wish to reduce the "heat", but the potatoes are not spicy hot in any case. Please also note that the recipe calls for cardamom seeds and not the pods — an 1/8 teaspoon of ground cardamom can be substituted if you do not have the seeds on hand. Nigella seeds, curry leaves and cardamom seeds are all available at your local Indian grocer.
Also a reminder to send in one of your favorite Indian vegetarian recipes for a chance to win a lovely cookbook. Details can be found here.
|Bengali-Style Potatoes in a Seasoned Yogurt-Pistachio Crust|
|Recipe by Lisa Turner|
Adapted from Lord Krishna's Cuisine
Published on February 8, 2012
Potatoes marinated in a fragrant seasoned yogurt blend and then fried to create a fragrant golden-brown spice crust with delicate aromatic flavors and just enough spicy heat.
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Other Indian potato ideas you may enjoy:
Bengali-Style Crunchy Potatoes
On the top of the reading stack: The Cat's Table by Michael Ondaatje
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