Bengali Potatoes

Name: Bengali Potatoes
Ingredients: 1-1/2 lbs (.7 kg). small sweet potatoes, peeled and chopped; 4 tbsp (60 ml) sunflower or peanut oil; 2 tsp (10 ml) panch phoran (see notes); 2 or more cloves garlic, chopped; 1 large onion, chopped; 1 tbsp (15 ml) chopped fresh cilantro; salt

7 ingredients

6 steps

Ingredients

1-1/2 lbs (.7 kg). small sweet potatoes, peeled and chopped
4 tbsp (60 ml) sunflower or peanut oil
2 tsp (10 ml) panch phoran (see notes)
2 or more cloves garlic, chopped
1 large onion, chopped
1 tbsp (15 ml) chopped fresh cilantro
salt

Directions

1

Cook the sweet potatoes in a large pan of boiling water for about 15 minutes, or until soft.
2

Meanwhile, heat the oil in a large frying pan or wok and stir-fry the panch phoran spices for 1 minute.
3

Add the onion and stir-fry for 5 minutes more.
4

As soon as the sweet potatoes are cooked, strain them and add to the pan or wok with the chopped cilantro.
5

Stir-fry until the ingredients are well blended and heated through.
6

Season with salt to taste and serve immediately topped with an additional sprinkling of fresh cilantro.