Panchphoran Aloo (Potatoes in Whole Spices)
Here's a side dish to go with ... anything. As well as alongside other Indian dishes, try it with hamburgers, steak, baked or grilled chicken or an omelette. The spice blend makes ordinary potatoes noticeable and interesting. This easy dish is adapted from Nigella Lawson. Several of the spices can be varied, so be bold - you'll always be delighted with the results.
Fancy more potato options? Greek Lemon Potatoes, Salt and Vinegar Crispy Potatoes and Grilled Potatoes with Dijon and Herbs.
Serves: 4-6
Time: 25 minutes
Ingredients
2 pounds (900 grams) potatoes, chopped
vegetable oil
½ teaspoon ground turmeric
1/2 teaspoon chilli powder OR 1 fresh red chilli (deseeded and finely chopped)
Sea salt flakes (to taste)
1/2 teaspoon celery seeds or fenugreek seeds (or powder)
1/2 teaspoon curry or nigella seeds
1/2 teaspoon yellow or black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 - 4 tablespoons chopped fresh or dried coriander or parsley (optional)
Method
Slice the potatoes into small chunks.
Using a frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. Turn the heat down to medium and cover. (Use foil if your pan doesn’t have a lid.)
Blend the curry, celery seeds, curry, mustard seeds and fennel seeds if desired. Set aside.
Once the potatoes are beginning to soften, after about 10 minutes, add the turmeric, chilli and some salt, followed immediately by the whole spices - celery seeds, curry, mustard seeds and fennel seeds.
Give the pan a good stir and then cover again and cook for about another 10 minutes. When the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate.
Tip into a bowl, and, if desired, scatter over the coriander or parsley.
Here's a side dish to go with ... anything. As well as alongside other Indian dishes, try it with hamburgers, steak, baked or grilled chicken or an omelette. The spice blend makes ordinary potatoes noticeable and interesting. This easy dish is adapted from Nigella Lawson. Several of the spices can be varied, so be bold - you'll always be delighted with the results.
Fancy more potato options? Greek Lemon Potatoes, Salt and Vinegar Crispy Potatoes and Grilled Potatoes with Dijon and Herbs.
Serves: 4-6
Time: 25 minutes
Ingredients
2 pounds (900 grams) potatoes, chopped
vegetable oil
½ teaspoon ground turmeric
1/2 teaspoon chilli powder OR 1 fresh red chilli (deseeded and finely chopped)
Sea salt flakes (to taste)
1/2 teaspoon celery seeds or fenugreek seeds (or powder)
1/2 teaspoon curry or nigella seeds
1/2 teaspoon yellow or black mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seeds
3 - 4 tablespoons chopped fresh or dried coriander or parsley (optional)
Method
Slice the potatoes into small chunks.
Using a frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. Turn the heat down to medium and cover. (Use foil if your pan doesn’t have a lid.)
Blend the curry, celery seeds, curry, mustard seeds and fennel seeds if desired. Set aside.
Once the potatoes are beginning to soften, after about 10 minutes, add the turmeric, chilli and some salt, followed immediately by the whole spices - celery seeds, curry, mustard seeds and fennel seeds.
Give the pan a good stir and then cover again and cook for about another 10 minutes. When the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate.
Tip into a bowl, and, if desired, scatter over the coriander or parsley.