YumYum Divas YumYum Recipes: Pan-Roasted Potatoes with Five Spices, contributed by TwinLakesChef

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

Only subscribed members of this cubit may post a comment about this entry.. There is a "Join this cubit" button at the bottom of this page.

« Return to the YumYum Recipes front page

YumYum Divas

Come share our passion for all things edible!

Cubit owners:

Admin team:

Click on the links below
Chat In The Coffee Shop
Yummy Recipes!
Share A Recipe
Recipe Discussions in the Divas' Kitchen
Search Articles


Browse Cubit's 103 Databases


Popular Collections
Appetizers
Beverages
Breakfast
Brunch
Casseroles
Comfort Food
Cooking Clubs
Cooking School!
CopyKat Recipes
Appetizers, Dips, Finger Foods & Snacks
Eggs & Cheese
Gifts From The Kitchen
Kids' Favorites
Kitchen Gadgets
Pasta
Pizza with Pizzazz
Salsa
Sandwiches
Too Busy to Cook!
Leftovers
General
Food Safety, Storage & Org.
Fresh Fruit
Grains, Legumes, Rice
Fresh Herbs
Menus
Vegetables
Wine & Spirits
Specialties
Cooking Under Pressure
Crepe Cookery
Fondue
Freezing & Canning
Gourmet
Hot Off The Grill!
Let's Talk Brining!
Sausage Making
Slow Cook
Smoked Meats
Wok'n With Norma
Chinese Vegetables W/Norma is now being discussed in The Coffeeshop Forum
Breads, Soups, & Salads
Bread
Cold Soups
Hot Soups
Salads
Main Dish Salads
Summer Salads
Winter Salads
Salad Dressings
Main Course
Beef
Chicken
Ham
Lamb
Meat Sides
Pork
Savory Sauces
Seafood
Turkey
Veal
Sweet Treats
Cakes & Frosting
Candy
Cheesecake
Cookies & Bars
Desserts
Fudge
Ice Cream
Muffins
Pie
Scones
Sorbet
Sweet Sauces(none have been entered in the Yum Database as of yet)
Heathy Living
Diabetic
Gluten Free
Low Calorie
Low Carb
Tofu
Vegetarian/Vegan
Extras
Butters
Condiments
Cookbook Corner
Secret Ingredients & Substitutions
Cuisines of The World
American Indian
Asian Cuisine
Chinese Cuisine
Asian Fusion Cuisine
Eastern European Cuisine
English Cuisine
French Cuisine
German Cuisine
Indian Cuisine
International Favorites
Italian Cuisine
Jewish & Kosher Cuisine
Mexican Cuisine
Moroccan Cuisine
Mother Sauces
SouthWestern Cuisine
Thai Cuisine
Holidays & Celebrations
Christmas Dinner
Easter Dinner
4th of July Celebration
Hawaian Luau
High Tea

Love Links

Homemaker's Haven
I Love Chrstmas
La Cucina Di Kat
Worldwide Restaurant Review