Panchphoran Aloo     


Descriptionpotatoes in whole spices
Curry TypeSidedish
StrengthMedium
DifficultyUnknown
SourcePeter Ryall
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
Ingredientsfenugreek seeds (methi dana)
nigella seeds (kalonji)
black mustard seeds (rai)
white cumin seeds (sabut safeid zeera)
fennel seeds (sonf)

900g (2lb) peeled potatoes (aloo)
cooking oil (tail)
1/2 tsp turmeric (haldi)
1/2 tsp red chilli powder (lal mirch)
salt to taste (namak)
3 - 4 tbsp finely chopped fresh coriander (hara dhania) - to garnish
InstructionsWhole spices:
Mix these in equal quantities. Use 2 - 3 tsp of mix for this recipe.

Slice the potatoes into 6-12mm (1/4" - 1/2") rounds, then dice these further into small evenly sized cubes. Using a wok or other non-stick pan, take the minimum ammount of oil needed and fry these cubed potatoes over high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, red chilli powder and some salt, closely followed by 2-3 tsp of the whole spice mixture. Stir to mix well and put the lid back on again. When the potatoes are nearly ready (and you will need to be vigilant to ensure that they do not get too soft), take the lid off, turn the heat up and stir-fry to enable all the excess moisture to evaporate. Garnish with fresh coriander and serve.
Notes
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