Panchphoran Aloo Potatoes In Whole Spices Recipes
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
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