Bengali Fenugreek Potatoes – Sybaritica

Bengali Fenugreek Potatoes is a dish that enhances the common pairing of Potatoes and fresh Fenugreek with the Bengali spice mix known as Panch Phoron

• 1 lb baby Potatoes;
• 1 bunch fresh Fenugreek;
• 1 tbsp. Panch Phoron
• 1 tbsp. Butter or Ghee;
• 1 ½ tbsp. Turmeric.
• 2 tbsp. Oil;
• 1 pinch Salt.

• Halve the potatoes, then toss with salt and a tablespoon of oil. Bake them in a 400 degree oven for about twenty minutes until cooked through and golden.
• Coarsely chop the Fenugreek and set aside for the moment.
• Heat the Butter or Ghee in a pan over moderate heat and add the Panch Phoron. When the seeds begin to pop and sputter, add the potatoes. Stir in the turmeric until the potatoes are well coated then cook for a few more minutes until all is heated through.
• Add the Fenugreek and sauté until it is wilted.