Five-seed potatoes

Five-seed potatoes

By
From
Indian Food Made Easy
Serves
4-5
Photographer
Vanessa Courtier

These simple and delicious potatoes require little more than a handful of ingredients yet are good enough to serve to your most distinguished friends. Panch phoran is a blend of cumin, fennel, mustard, nigella and fenugreek seeds and it provides a fantastic yet complex flavour and a nuttiness that goes beautifully with the potatoes. I use small new potatoes as I think they look more natural and beautiful than cubes of potatoes, but there is no real difference when it comes to taste so use whichever is easier for you.

Ingredients

Quantity Ingredient
500g small new potatoes
3 tablespoons vegetable oil
2 teaspoons panch phoran
3/4 teaspoon turmeric powder
salt, to taste
1/4-1/2 teaspoon red chilli powder
or 1-2 dried red chillies
handful fresh coriander leaves and stalks, chopped

Method

  1. Boil the potatoes until just soft, then cool slightly and peel.
  2. Place the oil and seeds in a large saucepan and heat gently so the oil can absorb the flavours of the seeds. Then allow them to fry over a low heat for 20 seconds and add the turmeric, salt and chilli powder or dried chillies. Give the pan a good stir, add the potatoes and coat evenly in the spices. Cook over a low heat, stirring just occasionally, for 3–4 minutes.
  3. Turn up the heat and do not stir the potatoes, allowing them to form a nice crust on their base, then stir and allow to brown on the other side. Once the potatoes have browned a little all over, take the pan off the heat and serve garnished with the coriander.
Tags:
Indian
Anjum
Anand
simple
easy
fast
quick
weeknight
midweek
mid-week
dinner
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