Panch Phoran Potatoes Food

PANCH PHORON (INDIAN FIVE SPICE BLEND)

Panch Phoron (Indian Five Spice Blend) image

A robust and delicious Indian "five spice" blend that is delicious as a rub for meats, added to Indian stews, sprinkled on roasted vegetables and potatoes, and sprinkled on or incorporated into breads before baking.

Provided by The Daring Gourmet, www.daringgourmet.com

Number Of Ingredients 5

Ingredients

1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds (also called black cumin or kalonji)
1½ teaspoons fenugreek seeds

Steps:

Combine the seeds in a small bowl. Store in an airtight container.
Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavors.

PANCHPHORAN ALOO (POTATOES IN WHOLE SPICES)

Panchphoran Aloo (Potatoes in Whole Spices) image

I've been cooking Sameen Rushdie's Panchphoran Aloo - as these are properly called - ever since her wonderful book, Indian Cookery, was first published in 1988 and, indeed, I wrote about them in my first book, How to Eat, published 10 years after. In other words, they're a constant in my life, and once you make them, you will see why. I'm afraid I mostly cook them not in the context of an actual Indian meal, but to accompany fried eggs for brunch at weekends, or to give pep to leftovers in the week or whenever; they're also a must for my Christmas cold cuts, though we don't need to think about that right now! You can buy this particular mix of whole spices - panchphoran - ready mixed, though I just rummage through my very messy spice drawer gathering what I need, as I just wouldn't let myself be without the wherewithal to make this on a greedy whim. For US cup measures, use the toggle at the top of the ingredients list.

Provided by Nigella

Yield Serves: 4-6 as a side

Number Of Ingredients 11

Ingredients

900 grams potatoes (peeled)
vegetable oil
½ teaspoon ground turmeric
1 fresh red chilli (deseeded and finely chopped)
sea salt flakes (to taste)
½ teaspoon fenugreek seeds (or powder)
½ teaspoon nigella seeds
½ teaspoon black mustard seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds
3 - 4 tablespoons chopped fresh coriander

Steps:

Slice the potatoes into ½-1cm / ¼-½ inch rounds and then dice these further into small evenly sized cubes. Using a wok or non stick frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. And then turn the heat down to medium and cover. (Use foil if your pan doesn't have a lid.) Once the potatoes are beginning to soften, about 10 minutes, add the turmeric, chilli and some salt, closely followed by the whole spices. Give the pan a good stir and then cover again and cook for about another 10 minutes; when the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate. Tip into a bowl, and scatter over the coriander.

PANCH PHORON - INDIAN 5-SPICE

Panch Phoron - Indian 5-Spice image

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet.

Provided by PalatablePastime

Categories Pakistani

Time 7m

Yield 1/3 cup

Number Of Ingredients 5

Ingredients

1 tablespoon nigella seeds
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seed
1 tablespoon cumin seed

Steps:

Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
When they sizzle and pop a little bit, begin adding the other ingredients to the pan.

Nutrition Facts : Calories 392.7, Fat 18.4, SaturatedFat 1.3, Sodium 69.5, Carbohydrate 48.2, Fiber 21.9, Sugar 2.7, Protein 22

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