Gurjyote Sethi
Gurjyote Sethi


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 andkalaunji)
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
1 Banana leaf

Peel the potatoes and par boil them inBhapa aaloo 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.
Cover the Potatoes with the banana leaves and steam them for 6-8 minutes. Serve hot.

Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: