Panchiporan aloo Recipe | 4Food

Nigella Lawson recipes Panchiporan aloo recipe

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Date Published:: 09/10/2007

This Nigella recipe is taken from the Christmas Special of her Channel 4 programme Nigella Bites. These recipes are simple and stress-free. As Nigella Says: "Christmas food is the best sort of food because it's about proper, unpretentious home cooking. Feasting isn't about formality: it's about providing friends and family with good things to eat."

Ingredients

900g potatoes peeled
vegetable oil
half tsp turmeric
half tsp red chilli powder
half tsp fenugreek seeds
half tsp nigella seeds
half tsp black mustard seeds
half tsp cumin seeds
half tsp fennel seeds
3-4 tbsp freshly chopped coriander

Method: How to cook Panchiporan aloo

1.Slice the potatoes into half to 1cm rounds, then dice these further into small, evenly-sized cubes.

2.Using a non-stick pan, take minimum amount of oil needed and fry the cubed potatoes over a high heat to start with and then turn the heat down and cover.

3.When the potatoes are a little more than half done, add the turmeric, red chilli powder and some salt, closely followed by the whole spices, mixed together.

4.Stir to combine and put the lid back on once again. When the potatoes are nearly ready, take the lid off, turn the heat up and stir-fry to enable any excess liquid to evaporate.

5.Garnish with fresh coriander and serve with cold meats or fried eggs.