What Type Of Potatoes Should I Use For Panchphoran Aloo?

Our answer

Nigella's Panchphoran Aloo (Potatoes In Whole Spices) (from HOW TO EAT cooks diced potatoes with a mixture of spices. They can be served as part of an Indian meal, as a side dish for cold cuts or even as a brunch dish, topped with fried or poached eggs.

The potato cubes need cooking until they are soft but still holding their shape, so a waxy type of potato is slightly better for this dish, such as Charlotte in the UK and Red Bliss in the US. You could also use an all-purpose potato, such as Desiree or Vivladi in the UK and Yukon Gold in the US, but make sure that you cook these potatoes until they are tender but not falling apart. You could also use baby or new potatoes or fingerling-type potatoes as they usually remain firm when cooked. As these potatoes have thin skins, you would not necessarily need to peel them before cooking. Just give them a good scrub and then a rinse of fresh water before cutting into cubes and cooking.