Panch puren roasts

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      55 min

Appears in
Lucy's Food: Minimum Effort, Maximum Impact!

By Lucy Cufflin

Published 2013

  • About

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!


  • 4 large potatoes, peeled
  • 200–250 g lard (see tips)
  • 2 te


  1. 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.
  2. Peel and quarter the potatoes and put into cold, salted water.