Name: Panchphoran Aloo
Ingredients: ½ teaspoon fennel seeds; ½ teaspoon white cumin seeds; 900 g potatoes, peeled; ½ teaspoon fenugreek seeds; 3–4 tablespoons freshly chopped coriander; ½ teaspoon turmeric; ½ teaspoon red chilli powder; ½ teaspoon black mustard seeds; ½ teaspoon nigella seeds; vegetable oil

Preparation info

Difficulty
Easy

Appears in

How To Eat

By Nigella Lawson

Published 1998

About

Ingredients

900 g potatoes, peeled
vegetable oil
½ teaspoon turmeric

Method

Slice the potatoes into ½–1 cm rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little