Sunday, February 21, 2010

Potato subji with Panch Phoran (My experiment with this unique spice blend)

After reading this blog I really wanted to experiment with panch phoran. I use most of the seeds like (methi, mustard, jeera) a lot in my every day cooking. But I have never cooked with kalonji or fennel seeds. So when I was in my Indian market and saw a pre-mixed bag of panch phoran I grabbed it and cooked with it the same evening. The dish turned out to be fabulous and I will be trying to cook more with this spice blend.

- 2 potatoes - Pealed, cut into cubes and cooked in the microwave till tender
- 1 onion finely chopped
- 1 tomato chopped
- 1 tsp chili powder
- 1/2 tsp turmeric powder
- 1 tsp cooking oil
- 1 tsp panch phoran
- Salt to taste

Fry and grind
- 1 tsp panch phoran


1. In a large skillet add the oil and the panch phoran to it. Once the mustard starts spluttering add the onions and fry till it becomes golden brown.
2. Add the chopped tomatoes and cook it till the tomatoes become mushy. Now add the spices - Chili powder and turmeric powder and the ground panch phoran.
3. After a couple of minutes add the potatoes. Depending on how juicy your tomatoes are you might want to add water to it. Cook it for 5 minutes in medium heat.

Garnish with cilantro and serve it hot with rice or roti


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