Bhapaa Aloo

Ingredients
200 gm small potatoes

2 tsp mustard oil

1/2 tsp Bengali five spice mixture (panchphoron) (whole jeera, saunf seeds, fenugreek seeds, black mustrad seeds and kalaunji)

2 dry red chillies

1/2 tsp mustard paste

1 tsp hung curd

3/4 tsp desiccated coconut paste

Pinch of green chilli paste

Pinch of turmeric powder

Salt - to taste

Dash of lime juice

2 banana leaves

Method
Peel the potatoes and par boil them in salted water, drain and keep aside.

Heat oil in a non-stick pan, add the five spice mixture, break the red chillies in half and add them next.

Stir the spices around till they splutter.

Pour this over the potatoes and put aside

In a mixing bowl prepare a marinade with the mustard paste, curd, coconut paste, green chilli paste and turmeric powder, whip it well.

Gently mix the potatoes into this marinade.

Add the salt and lime juice, mix again.

Put the potatoes on a steel plate, cover with the banana leaves and steam them for 6-8 minutes. Serve hot.

Key Ingredients: potatoes, mustard oil, cumin seeds, fennel, fenugreek, mustard seeds, onion seeds, red chilli, hung curd, desiccated coconut, green chillies, turmeric, salt, lemon juice, banana