Pan-Roasted Potatoes with Five Spices
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, a blend of five spices, and then pan-roasted. For great flavour and colour use purple or Yukon Gold potatoes. For a hotter dish, stir in 1 teaspoon chopped chiles or 1/2 teaspoon cayenne with the panch phoron.Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 2 tbsp vegetable oil
- 1 1/2 tsp panch phoron
- 1 1/2 pounds small potatoes, left whole or halved
- 1/4 teaspoon powdered asafetida or minced garlic
- coarse salt
- black pepper
- juice of 1/2 lemon
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.
Drain off water 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.