Name: Panchphoran Aloo (Potatoes In Whole Spices)
Yield: 4 servings
Cuisine: Indian
Ingredients: 900 g potatoes peeled; vegetable oil; ½ tsp turmeric; ½ tsp red chili, powder; ½ tsp fenugreek, seeds; ½ tsp Nigella seeds (Black Onion Seeds); ½ tsp black mustard, seeds; ½ tsp white cumin, seeds; ½ tsp fennel, seeds; 3 Tbsp fresh chopped coriander

Yields

4 servings

ingredients

900

g potatoes peeled

vegetable oil

tsp turmeric

tsp red chili, powder

tsp fenugreek, seeds

tsp Nigella seeds (Black Onion Seeds)

tsp black mustard, seeds

tsp white cumin, seeds

tsp fennel, seeds

Tbsp fresh chopped coriander

Ingredient Substitution Guide

directions

Step 1

Slice the potatoes into 1/2 cm rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, red chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready land you will have to be vigilant to ensure they don’t get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate.

Step 2

Garnish with fresh coriander and serve.

Step 3

From: How To Eat by Nigella Lawson
Copyright © Nigella Lawson 1998
Recipes reproduced by permission of Chatto & Windus, division of Random House UK Limited
All other rights reserved to the Publisher
How To Eat is available in bookstores across Canada

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Panchphoran Aloo (Potatoes In Whole Spices)

ingredients

directions

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