Pan-Roasted Potatoes With Panch Phoron
By: Carrie Barr
Published: Wednesday, January 20, 2010 - 12:58pm

Ingredients




2 tablespoons vegetable oil
1 1/2 teaspoons Panch Phoron
1 1/2 pounds small waxy or new potatoes, left whole or halved
1/4 teaspoon powdered asafetida or minced garlic
Coarse salt and black pepper
Juice of 1/2 lemon

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.

About


The common way to cook vegetables in East India.
*Adapted from theepicentre.com