Crunchy Potatoes Bengali-Style

INGREDIENTS
1.5 kg potatoes, chopped
1 tbs ghee
1 tbs panch phora
3 cloves garlic, crushed
1 tbs grated fresh ginger
1 small fresh red chilli, chopped
1 tbs ground cumin
3 tbs ghee, extra
1 tsp salt
1 tsp cracked black pepper
¼ cup lemon juice
¼ cup chopped fresh coriander leaves

METHOD
Boil, steam or microwave potatoes until almost tender, drain.
Heat ghee in small pan, cook panch phora stirring, until fragrant.
Add garlic, ginger, chilli and cumin, cook, stirring, for 1 minute, then remove from heat.
Heat half the extra ghee in large pan.
Add half the potatoes, stir gently about 5 minutes or until browned and crisp.
Remove from pan, repeat with remaining ghee and potatoes.
Return potatoes, with spice mixture, salt, pepper and juice to pan, stir until heated through.
Just before serving, sprinkle with fresh coriander leaves.

SERVINGS
6

SOURCE
AWW Cooking Class: Indian