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PAN-ROASTED POTATOES WITH PANCH PHORON

croolk's picture
This is one of the basic ways of cooking vegetables in eastern India. The vegetables are first cooked in a broth scented with Panch Phoron and then pan-roasted. Starchy vegetables, such as potatoes, are particularly well suited to this technique but you can use any seasonal vegetables, remembering to adjust the cooking time. For great flavor and color use purple or Yukon Gold potatoes. For a hotter dish, stir in 1 teaspoon chopped chiles or 1/2 teaspoon ground red pepper with the Panch Phoron.
Ingredients
  Vegetable oil 2 Tablespoon
  Panch phoron 1 1⁄2 Teaspoon
  Small waxy potatoes/New potatoes 1 1⁄2 Pound (Left Whole Or Halved)
  Powdered asafoetida/Minced garlic 1⁄4 Teaspoon
  Salt To Taste
  Lemon juice 1⁄2 Tablespoon
Directions

Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.

Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.

Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4
Subtitle: 
PAN-ROASTED POTATOES WITH PANCH PHORON

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