Five Spice Potatoes and Kale
Five Spice Potatoes and Kale uses the Bengali five-spice blend, Panch Phoron, to season a pairing of fried potatoes and blanched Kale leaves.
Accompaniment, Side Dish
Besan, kale, Panch Phoron, Potatoes, Turmeric
potato cut into smallish chunks;
or plain flour;
each Salt and Pepper;
pre-blanched and coarsely chopped;
Cooking Oil or Ghee;
Mix together the Besan, Turmeric, Salt and Pepper.
Rinse the potato chunks in cold water, lightly pat dry, then toss them with the Besan mixture to coat.
Shake the chunks free of exess coating, deep-fry in hot oil just until just golden then drain on paper towel.
Heat Oil, or ghee, over a high flame in a pan and add the Panch Phoron. When the seeds begin to pop, stir-fry the Kale until wilted and remove to a bowl for the moment.
Add the potatoes to the pan and stir-fry until heated through again, the add back the Kale, toss a few more times and serve.
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