A Bengali delicacy of steamed baby potatoes in a mustard-yogurt sauce. # Preparation Time - Prep: 10 mins - Cook: 20 mins - Total: 30 mins # Ingredients - 200 gm small potatoes - 2 tsp mustard oil - 1/2 tsp Bengali five spice mixture (panchphoron) - whole cumin (jeera) - fennel seeds (saunf) - fenugreek seeds - black mustard seeds - nigella seeds (kalaunji) - 2 dry red chillies - 1/2 tsp mustard paste - 1 tsp hung curd (strained yogurt) - 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 # Instructions 1. Peel the potatoes and par boil them in salted water, drain and keep aside 2. Heat oil in a non-stick pan, add the five spice mixture and broken red chillies 3. Stir the spices until they splutter 4. Pour this over the potatoes and set aside 5. Prepare marinade in a mixing bowl: - Combine mustard paste, curd, coconut paste, green chilli paste and turmeric powder - Whip well 6. Gently mix the potatoes into the marinade 7. Add salt and lime juice, mix again 8. Place potatoes on a steel plate, cover with banana leaves 9. Steam for 6-8 minutes 10. Serve hot # Notes - Traditional Bengali side dish - Can substitute banana leaves with aluminum foil if unavailable - Panchphoron is a classic Bengali five-spice blend - The mustard-yogurt sauce is key to the dish's flavor