Panch Phoran Potatoes Recipes

PANCH-PHORAN POTATOES

Steps:

• Cut potatoes into 2-centimetre pieces. Heat the oil in a medium-sized pot over a medium heat. Toast the panch phoran in the oil for about a minute or until the spices release their aroma.* Add the onion and cook until golden, then add the potatoes, ginger, garlic, chilli, curry leaves, turmeric, salt and tomatoes. Stir well to coat everything in the spices. Add water so the potatoes are not quite covered. Add the peas, bring to a simmer then cover with a lid and cook for about 20 minutes or until tender. Add more water if it gets too dry then check seasoning and put into a serving bowl. Sprinkle with coriander before serving. * When toasting spices it is important to keep an eye on the heat of the pan. If the spices burn, throw them out and start again.

PANCH PHORON ROASTED POTATOES

Steps:

• Preheat the oven to 400 F.
• Heat a small skillet over medium-high heat and dry roast the panch phoron, tossing regularly to prevent burning, until very fragrant, about 3-4 minutes. Set aside.
• Place the wedges in a bowl, add the olive oil, garlic, salt and panch phoron and toss to evenly coat the potato pieces.
• Spread the potato pieces onto a large baking sheet. Bake for about 45 minutes or until lightly browned and crispy, turning them over with a spatula after 20 minutes and every 10 minutes thereafter. Serve immediately.

PANCHPHORAN ALOO (POTATOES IN WHOLE SPICES)

Steps:

• Slice the potatoes into ½-1cm / ¼-½ inch rounds and then dice these further into small evenly sized cubes. Using a wok or non stick 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. And then turn the heat down to medium and cover. (Use foil if your pan doesn't have a lid.) Once the potatoes are beginning to soften, about 10 minutes, add the turmeric, chilli and some salt, closely followed by the whole spices. 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 scatter over the coriander.