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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 46 |
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This is a way of cooking potatoes to utilise even when the main dish is not specifically a curry or Indian dish. Ensure the saucepan heat is very low as only a little water is used. The idea is that they are gently steamed and retain their shape and absorb the spices used. Read more . More water will introduce mush and the results are not nearly as good. The Panch Phora is a combination of five different whole aromatic seeds - it's a truly wonderful, exotic and easy dish to produce. Ingredients:
for the panch phora |
2 tblspns black mustard seeds |
2 tblspns cumin seeds |
2 tblspns nigella seeds (or caraways if none) |
1 tblspn fenugreek seeds |
1 tblspn fennel seeds |
for the dry potato curry |
500g potatoes |
11/2 tblspns vegatable oil |
1 tspn panch phora |
1 chopped medium onion |
2 tblspns chopped fresh cilantro |
1 tspn ground turmeric |
11/2 tspns salt |
1/2 tspn chilli powder |
1/4 cup of hot water |
1 tspn garam masala |
1 tspn lemon juice |
Directions:
1. Peel or clean off potato skins
2. Cut into quarters or cubes (if potatoes are large)
3. Heat oil and sprinkle in Panch Phora
4. When the seeds brown, add the chopped onion
5. Fry gently for a few minutes
6. Add cilantro, turmeric, salt and chilli powder.
7. Add potato, stir well and sprinkle with hot water
8. Cover saucepan tightly on a very low heat for 20 minutes
9. Shake pan from time to time to prevent potatoes from sticking to pan bottom
10. Sprinkle with Garam Masala and lemon juice and for a further 10-20 minutes, checking the potatoes for softness every so often
11. Do a final shake to ensure potatoes are covered evenly with the seeds, and serve.
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