PANCHPHORAN ALOO (POTATOES IN WHOLE SPICES)
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
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.
PANCHPHORAN ALOO (POTATOES IN WHOLE SPICES)
Provided by Nigella Lawson
Categories appetizer,christmas,Indian,potatoes,side,Stir-Fry,thanksgiving
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the potatoes into 1/2 cm rounds, then dice these further into small, evenly-sized cubes. Using a wok or other non-stick pan, take the minimum amount of oil needed and fry these cubed potatoes over a high heat to start with and then turn the heat down and cover. When the potatoes are a little more than half done, add the turmeric, red chili powder and some salt, closely followed by the whole spices, mixed together. Stir to combine and put the lid back on once again. When the potatoes are nearly ready land you will have to be vigilant to ensure they don't get too soft), take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate.
- Garnish with fresh coriander and serve.
- From: How To Eat by Nigella LawsonCopyright © Nigella Lawson 1998Recipes reproduced by permission of Chatto & Windus, division of Random House UK LimitedAll other rights reserved to the PublisherHow To Eat is available in bookstores across Canada
PANCHPORAN ALOO (INDIAN SPICED POTATOES)
This is a Nigella Lawson recipe that I tweaked with the spices I had in my spice rack. It is delicious with a poached or fried egg. My cooking method may not be the traditional Indian way, but the result is delicious nonetheless.
Provided by dk683
Categories Potato
Time 35m
Yield 3/4 cup, 1 serving(s)
Number Of Ingredients 14
Steps:
- Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, sauté until the clove is lightly browned and then discard the garlic.
- Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
- Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
- While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
- When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
- Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and sauté for about 2-3 minutes, until all the flavors have mingled.
- Lastly, add the chopped tomato and a pinch of salt. Sauté this until the tomato has warmed through.
- Serve in a bowl, topped with the egg and a sprinkling of cilantro.
- Enjoy!
Nutrition Facts : Calories 500.5, Fat 32.7, SaturatedFat 5.4, Cholesterol 211.5, Sodium 1258, Carbohydrate 42.4, Fiber 6.2, Sugar 3.8, Protein 11.7
INDIAN SPICED POTATOES
Nice side dish but sometimes I add more tomatoes some frozen peas and then can eat this as an vegetarian main dish.
Provided by PetsRus
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat the oil in a large saucepan, add the potatoes, onion, garlic and shallow fry them over a medium heat for 10 minutes, stirring from time to time, until softened and golden brown.
- Add the cumin seeds, turmeric, ground coriander, garam malasa, salt, cloves, cardamoms, bay leaves, cinnamon stick, chopped chili and cook, stirring for about 5 minutes.
- Add the tomatoes and yoghurt, cover and cook very gently for 5 minutes or until the potatoes are cooked, adding a little water if necessary.
- Serve hot with the coriander sprinkled on top.
ALOO PHUJIA
Spicy potatoes, tomatoes and onions with an Indian kick! This is super spicy so be aware!
Provided by CHRISTYJ
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Lightly brown onion in oil in a medium size skillet.
- Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
- Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.
Nutrition Facts : Calories 235.4 calories, Carbohydrate 25.7 g, Fat 14.1 g, Fiber 4 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 593.4 mg, Sugar 4 g
ALOO PALAK (INDIAN POTATOES & SPINACH)
I got this aloo palak recipe from daawat.com, but have adjusted it slightly to my liking. It will serve two as a main course when served with naan bread or rice, or four as a side dish. If you like it a little milder deseed the chilies.
Provided by -Sylvie-
Categories Spinach
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- In a pan cook the spinach with garlic, ginger, onions and the green chilies for about 5-10 minutes.
- Remove from the pan and blend to a fine puree and keep aside.
- In the meantime boil the potatoes with salt and turmeric until done, apprximately 10 minutes and set aside when done.
- Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and simmer for a few minutes.
- Add the cooked potatoes, garam masala, coriander and cumin powder and a little water if needed.
- Simmer for few minutes till the potatoes absorb the flavor.
- Add fresh cream if desired.
Nutrition Facts : Calories 404.4, Fat 26.9, SaturatedFat 16.1, Cholesterol 65.5, Sodium 134.7, Carbohydrate 38, Fiber 8.4, Sugar 7.3, Protein 8.7
ALOO PALAK(INDIAN POTATO AND SPINACH CURRY)
Aloo palak is one of my favorite Indian dishes and every time we ate at the Indian restaurant I always ordered this,since I have some indian spices on hands,I cooked this at home,and it's amazing that my husband says it was almost as good as the restaurant one.give this super healthy and rich in color dish a try:-)
Provided by sashas kitchen
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Bring salted water to a boil,cook spinach over high heat for 2 min,covered,cool quickly,blend it with green chili to make a coarse pase.
- Precook the potatoes in boiling water for 15 min and dain, or you can omit this step but the potatoes will be chewy.heat 2 tbsp oil and fry potato cubes for 5 min or until lightly brown,keep aside.
- Heat another 2 tbsp oil and fry cumin seeds and onions till soft,then add in ginger garlic mince and further fry for 1 minute.
- Add in tomato puree and fry for 2 min,add all the dry spices and lemon juice,stir well.
- Add spinach and potatoes,stir to combine,cook over low heat until thickend.
- Add cream or yogurt,Mix gently and cook for 2 more minute.
SPICED MASHED POTATOES!
Aloo ka Chaukha (aka Mashed potatoes) is one of the greatest delights I am across at my in-law's place. This is an asian version of mashed potatoes.It is widely made in the Bihar and East UP households, India. The mashed potatoes in this recipe have a distinct flavor owing to the mustard oil used.Its a quick and easy dish and can tantalise your taste buds..
Provided by Shweta_S
Categories Potato
Time 15m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 6
Steps:
- Slightly mash the boiled potatoes and add all the remaining ingredients.Mix well and mash together into a fine paste.
- Its ready!
- Make sure the mustard oil is not more than 2-3 drops or you could end up getting the wasabi like kicks :P.
Nutrition Facts : Calories 19541.9, Fat 2191, SaturatedFat 253.8, Sodium 14.1, Carbohydrate 40, Fiber 5.1, Sugar 3, Protein 4.7
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