With Black Pepper (Bengali aloo)
We take black pepper so much for granted, sprinkling tiny amounts
on most foods without much thought. Apart from its taste, black
pepper has a very enticing perfume and a delicate tartness as well.
These properties are drawn out when the spice is used in generous
amounts-as in the French steak au poivre or in these very Bengali
potatoes. The dish is simplicity itself to make and may be eaten
with European foods as well as Indian. You could also stick toothpicks
into the potato pieces and serve them with drinks.
Boil unpeeled potatoes and allow to cool completely. (Refrigerated
day old boiled potatoes work very well for this dish.) Peel potatoes
and cut into 3/4 inch dice.
- 5 medium potatoes
- 4 tbls veg. oil
- 3/4 tsp salt
- 1-1 1/2 tsp freshly ground black pepper (a slightly coarse grind
- 2 tbls very finely chopped fresh coriander or parsley, optional
Heat oil in a frying pan over medium flame. When hot put in potatoes
and stir around for a minute. Sprinkle in salt and mix gently. Cover
and cook over medium-low flame for about 5 minutes, stirring occasionally.
Now add black pepper and mix gently. Cook, uncovered, for another
few minutes over a medium flame, stirring now and then and allowing
them to brown slightly. Sprinkle in fresh coriander. Mix and serve
from Madhur Jaffrey's Indian Cooking