Panch-phoran potatoes

all details

Dinner at a friend's house introduced me to panch phoran - a whole spice blend from eastern India. The name means five spices, and it's a mixture of fenugreek, nigella seed, cumin seed, black mustard seed and fennel seed. You can substitute the potatoes for green vegetables such as beans, broccoli or zucchini and this dish is an excellent accompaniment for roast meats such as lamb shoulder, beef ribs or a traditional Sunday roast.

Humble vegetables get a kick from a fragrant spice mix.
Humble vegetables get a kick from a fragrant spice mix. Photo: Marcel Aucar

Ingredients

800g desiree potatoes, peeled

100ml vegetable oil

3 tbsp panch-phoran mix

1 brown onion, roughly diced

1 tbsp ginger, finely diced

2 cloves garlic, chopped

1 green chilli, deseeded and chopped

8 fresh curry leaves

1 tsp ground turmeric

1 tsp sea salt

2 tomatoes, diced

100g frozen peas

1/2 cup picked fresh coriander, washed

 

Method

Cut potatoes into 2-centimetre pieces.

Heat the oil in a medium-sized pot over a medium heat. Toast the panch phoran in the oil for about a minute or until the spices release their aroma.*

Add the onion and cook until golden, then add the potatoes, ginger, garlic, chilli, curry leaves, turmeric, salt and tomatoes. Stir well to coat everything in the spices.

Add water so the potatoes are not quite covered.

Add the peas, bring to a simmer then cover with a lid and cook for about 20 minutes or until tender. Add more water if it gets too dry then check seasoning and put into a serving bowl. Sprinkle with coriander before serving.

* When toasting spices it is important to keep an eye on the heat of the pan. If the spices burn, throw them out and start again.

 

 

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Potato, Tomato, Peas
  • Cuisine - Indian
  • Course - Side Dish, Main-course, Dinner
  • Occasion - Midweek dinner, Family meals

Similar recipes

Vegetable samosas.

Vegetable samosas

Caroline Velik

Rating: 4 out of 5 stars
Reader ratings (5)
Sweet potato and yoghurt salad.

Sweet potato and yoghurt salad

Jeremy and Jane Strode

Rating: 1 out of 5 stars
Reader ratings (6)
Murdoch Recipe Thumbnail

Dry potato and pea curry

Rating: 3 out of 5 stars
Reader ratings (9)

Potato and vegetable curry

Rating: 3 out of 5 stars
Reader rating (1)
Murdoch Recipe Thumbnail

Potato and pea samosas

Rating: 2.5 out of 5 stars
Reader ratings (7)
Murdoch Recipe Thumbnail

Herbed potato rosti

Rating: 4 out of 5 stars
Reader ratings (5)
Murdoch Recipe Thumbnail

Potato and pea curry

Rating: 1 out of 5 stars
Reader ratings (3)
Murdoch Recipe Thumbnail

Vegetable samosas

Rating: 3.5 out of 5 stars
Reader rating (1)

Comments

Be the first to comment.

Make a comment

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please enter your comment.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your comment has been submitted for approval.

Comments are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions