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Recipes Around the World International Vegetarian Union
Vegan Indian Recipes - Root Vegetables / Curries
Contributed by Vegetarians and Vegans from around the world
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Potatoes 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.
Serves 4

  • 5 medium potatoes
  • 4 tbls veg. oil
  • 3/4 tsp salt
  • 1-1 1/2 tsp freshly ground black pepper (a slightly coarse grind is best)
  • 2 tbls very finely chopped fresh coriander or parsley, optional
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.

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 hot.

from Madhur Jaffrey's Indian Cooking