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 try...plus 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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