Pan-Roasted Potatoes With Panch Phoron

Ingredients

2 tablespoons vegetable oil
1 1/2 teaspoons Panch Phoron
1 1/2 pounds small waxy or new potatoes, left whole or halved

Preparation

1
Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.
2
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. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.
3
Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.

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About

The common way to cook vegetables in East India.

*Adapted from theepicentre.com

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Yield:

4.0 servings

Added:

Wednesday, January 20, 2010 - 12:58pm

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