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Panch puren roasts
Preparation info
- Serves:
4
- Difficulty
Easy
- Ready in
55 min
Appears in
By Lucy Cufflin
Published 2013
Panch puren is a blend of five mellow Indian spices – fenugreek, fennel, cumin, black mustard seeds and onion seeds. Combined they have an earthy flavour and I love using them with traditional western European recipes. Perfect for autumn roasts!
Ingredients
4 200–250 g 2 te
Method
- Make sure the roasting tin is big enough to hold your potatoes in a single layer easily (try fitting the potatoes in the roasting tin before par boiling them), but not so big that you need masses of extra fat to get about 1cm deep. Add the lard to the roasting tin and put it in the oven to get hot.
- Peel and quarter the potatoes and put into cold, salted water.