Bengali Aloo {Black Pepper Potatoes} {SRC}

I don't think I've ever had Bangladeshi cuisine before.  So for this month's Secret Recipe Club when I saw Bengali Aloo I decided to give it a anything with potatoes I love!  This month I was assigned Couscous and Consciousness written by Sue.  Sue lives in New Zealand.  She is a yoga instructor and eats a mainly vegetarian diet.  Sue likes to make things from scratch and use products that are free range, organic, seasonal and locally produced as much as possible.

This Bengali Aloo is a very simple recipe.  The potatoes are boiled.  Then fried with salt and pepper and garnished with some fresh coriander.  I made the mistake of not reading the recipe all the way through and used a dutch oven to fry the potatoes.  The instructions clearly said non-stick skillet.  My potatoes weren't browning so in the middle I switched to a non-skillet and they started to get some colour.  If I had followed the instructions from the beginning, they would have been browned evenly and been even more tasty!

Some of the other recipes from Sue's blog that I have pinned to try later are Greek Spinach and Feta Pie, Khatte Chole (Sour Chickpeas) and Roasted Pepper and Baked Egg Galette.  Please hop over to Sue's blog to see some more of her delicious recipes.  You can also see what everyone else made by scrolling to the bottom of this post!

Bengali Aloo {Black Pepper Potatoes}
Adapted from Couscous and Consciousness

1.5 lbs potatoes, washed and scrubbed
4 tbsp olive oil
salt, to taste
1 1/2 tsp freshly ground black pepper
coriander, chopped

In a pot, add potatoes and cover with water.  Bring to a boil.  Lightly salt the water and cook until tender.  Drain.  When completely cooled, peel and cut the potatoes into cubes.

In a non-stick skillet, add oil and heat over medium heat.  Add potatoes and toss.  Sprinkle generously with salt and mix.  Cook for 5 minutes, stirring occasionally.  Add black pepper and cook for about 5 more minutes or until crisp and browned, stirring occasionally.  Transfer to a serving dish and garnish with chopped coriander.

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  1. Lovely recipe, I had her blog not too long ago, great site!

    hope you are having a fantastic Reveal Monday!

  2. Yay, a new potato recipe. Thanks!! Great SRC choice.

  3. Oooh! I have a bag of small potatoes just looking to be made into this dish! I'm a total potato lover. =)

  4. Potatoes are my favorite. I'd eat them every day if I could - going to have to try this recipe very soon!

  5. Oh these look good. I could eat potatoes all day long. What a great way to expand your repertoire.

  6. What a lovely side dish - the color on them is beautiful. :)

  7. LOL, you are not alone for not reading all the way through the recipe. My dearest friend, once made slice and bake cookies without removing the plastic outer wrap first. After all, she said, they are called SLICE and BAKE. Not, UNWRAP, SLICE and BAKE. Needless to say, I have loved telling this story over and over. This is my first reveal day, having such a great time!

  8. I have never had Bangladeshi food before either. Definitely need to start with this.

  9. Oh yum! I love potatoes, too, and could always use a new way to prepare them.

  10. Hi Asiya - thank you so much for your kind words. I'm so glad that you enjoyed this dish, and thanks for the reminder - I haven't made this one for ages, and it is one that I love. I definitely need to make it again sometime soon.

  11. I may be slightly biased, but I will tell you that Bangladeshi cuisine is delicious ;) Your potatoes look so fluffy and crispy! I have featured your delicious recipe on a weekly round up of my favourite blogger recipes over here:

  12. Love potatoes, especially recipes I can pair with curry!

  13. Love me some spuds. I would dig into this one.

  14. New favorite photo! :)
    Whenever my mom made Daal, she would make a stir-fried aloo with it too, to eat on the side. I find myself doing that sometimes, and looking at these reminded me of that :)


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