| Recipe Title: Pan-Roasted Potatoes with Five Spices Contributed by: TwinLakesChef
Additional Credits for Recipe
From Julie Sahni's Introduction to Indian Cooking, by Julie Sahni. |
List of Ingredients
Aloo Bhona
This is one of the basic ways of cooking vegetables in eastern India. The vegetables are first cooked in a broth scented with Panch Phoron, a blend of five spices, and then pan-roasted. Starchy vegetables, such as potatoes, are particularly well suited to this technique but you can use any seasonal vegetables, remembering to adjust the cooking
time. For great flavor and color use purple or Yukon Gold potatoes. For a hotter dish, stir in 1 teaspoon chopped chiles or 1/2 teaspoon ground red pepper with the Panch Phoron.
2 tablespoons vegetable oil
1-1/2 teaspoons Panch Phoron
1-1/2 pounds small waxy or new potatoes, left whole or halved
1/4 teaspoon powdered asafetida or minced garlic
Coarse salt and black pepper
Juice of 1/2 lemon |
Preparation
1. Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch
Phoron and saute until the spices turn several shades darker. Add the potatoes and
sprinkle with asafetida.
2. Fry the potatoes, turning and tossing until evenly coated with spices and lightly
browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and
cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast
until the excess moisture has evaporated and the potatoes are browned.
3. Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room
temperature, or cold.
Panch Phoron
Makes 1/2 cup
A blend of five whole spices – cumin, fennel, mustard, fenugreek, and nigella – Panch
Phoron is a Bengal classic. It is used to flavor fish, vegetables, chutneys, and, on
occasion, legumes. Although the blend can be assembled at the last minute since there is
no roasting involved, I suggest making it ahead if only because measuring spices takes
time.
2 tablespoons cumin seeds
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon nigella seeds (I left these out as I didn't have these)
Combine all the spices in a jar, cover, and store in a cool, dry place. | Number of Servings: 4 Cookbook Category
Vegetables
General Cooking/Prep Method
Roast
Recipe Type - Categories
Indian Cuisine
Extra Features of Recipe
Difficulty Level-Moderate
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Appetizers