Panch Phora Potatoes
This quick and simple dish makes an excellent companion to roasted chicken, a grilled steak, rack of lamb or to a stew in place of rice.
Ingredients
- medium sized potatoes, scrubbed or peeled · 4
- Olive Oil · 1 tablespoon
- Herbie's Spices Panch Phora · 2 tablespoons
Instructions
This quick and simple dish makes an excellent companion to roasted chicken, a grilled steak, rack of lamb or to a stew in place of rice.
Panch Phora is an aromatic blend of spices used in Indian cooking; it is usually added to hot oil prior to the addition of vegetables or lentils. Our Herbie's Panch Phora blend has Brown Mustard, Nigella, Cumin, Fenugreek and Fennel Seeds.
Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil with a little salt until almost cooked. Add other vegetables such as Cauliflower or Butternut Squash and treat the same way.
Drain well and pat dry between layers of paper towel to absorb excess moisture.
Heat the oil in a frying pan, add the panch phoron and stir the seeds in the hot oil for 30 seconds
Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds.
