Curries
Panch Phoran Potatoes (Bengali 5-Seed Potatoes)
Ingredients
- 500 gr. (1 lb. 2 oz.) Charlotte Potatoes
- or similar
- 2-3 tbsp. olive oil
- 2 tsp. Panch Phoran mix
- ¼ tsp. turmeric
- ¼ tsp. chilli powder
- Salt
- Fresh coriander, chopped
Panch Phoran (Bengali 5-Seed Mix)
- (Mix together & keep in airtight jar)
- 2 tbsp. cumin seeds
- 2 tbsp. brown mustard seeds
- 2 tbsp. fennel seeds
- 2 tbsp. nigella seeds
- (also called black cumin or kalonji)
- 2 tsp. fenugreek seeds
Method
1
Peel and cut the potatoes into medium-sized chunks. Boil until softened, drain and leave to one side.
2
Gently heat the oil in a medium sized frying pan and add 2 tsp. of the five seed mix. Stir gently for about 30 seconds. Sprinkle in the turmeric and chilli powder, stir in.
3
Add the potatoes and stir round well, coating them with the spices for 2 to 3 minutes. Turn up the heat and let the potatoes brown without stirring. Turn over and let the other sides brown. When they have browned all over, take off the heat, season and sprinkle in the freshly chopped coriander.
4
Serve with Madras Curry or Chicken Biryani
