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Panchphoran Aloo (Potatoes in Whole Spices)

by . Featured in HOW TO EAT
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Introduction

For reasons that initially might make sense only to me, I’ve been making these spiced potatoes from Sameen Rushdie’s wonderful ‘Indian Cookery’ to go with the Christmas cold cuts for as long as I can remember. But they have wider application than that, of course; in particular, I also relish them with fried eggs for a bolstering brunch at any time of the year. The name of the recipe indicates potatoes with whole spices and, indeed, it is possible to get this particular combination of whole spices - panchphoran - ready mixed, though I always just rummage through my very messy spice drawer to assemble what I need myself.

For US cup measures, use the toggle at the top of the ingredients list.

For reasons that initially might make sense only to me, I’ve been making these spiced potatoes from Sameen Rushdie’s wonderful ‘Indian Cookery’ to go with the Christmas cold cuts for as long as I can remember. But they have wider application than that, of course; in particular, I also relish them with fried eggs for a bolstering brunch at any time of the year. The name of the recipe indicates potatoes with whole spices and, indeed, it is possible to get this particular combination of whole spices - panchphoran - ready mixed, though I always just rummage through my very messy spice drawer to assemble what I need myself.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Potatoes in Whole Spices
Photo by Lis Parsons

Ingredients

Serves: 4-6 as a side

Metric Cups
  • 900 grams potatoes (peeled)
  • vegetable oil
  • ½ teaspoon ground turmeric
  • 1 fresh red chilli (deseeded and finely chopped)
  • sea salt flakes (to taste)
  • ½ teaspoon fenugreek seeds (or powder)
  • ½ teaspoon nigella seeds
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 3 - 4 tablespoons chopped fresh coriander
  • 2 pounds potatoes (peeled)
  • vegetable oil
  • ½ teaspoon ground turmeric
  • 1 fresh red chile (deseeded and finely chopped)
  • kosher salt (to taste)
  • ½ teaspoon fenugreek seeds (or powder)
  • ½ teaspoon nigella seeds
  • ½ teaspoon black mustard seeds
  • ½ teaspoon cumin seeds
  • ½ teaspoon fennel seeds
  • 3 - 4 tablespoons chopped cilantro

Method

  1. Slice the potatoes into ½-1cm / ¼-½ inch rounds and then dice these further into small evenly sized cubes.
  2. Using a wok or non stick frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. And then turn the heat down to medium and cover. (Use foil if your pan doesn’t have a lid.)
  3. Once the potatoes are beginning to soften, about 10 minutes, add the turmeric, chilli and some salt, closely followed by the whole spices.
  4. Give the pan a good stir and then cover again and cook for about another 10 minutes; when the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate.
  5. Tip into a bowl, and scatter over the coriander.
  1. Slice the potatoes into ½-1cm / ¼-½ inch rounds and then dice these further into small evenly sized cubes.
  2. Using a wok or non stick frying pan, take the minimum amount of oil needed to cover the base of the pan and fry the cubed potatoes over a high heat for a couple of minutes. And then turn the heat down to medium and cover. (Use foil if your pan doesn’t have a lid.)
  3. Once the potatoes are beginning to soften, about 10 minutes, add the turmeric, chilli and some salt, closely followed by the whole spices.
  4. Give the pan a good stir and then cover again and cook for about another 10 minutes; when the potatoes are nearly ready take the lid off and give a final blast of heat to enable any excess liquid to evaporate.
  5. Tip into a bowl, and scatter over the coriander.

Tell us what you think

What 2 Others have said

  • Brilliant cold as a snack !

    Posted by Chickpeasplease on 3rd February 2021
  • Best potato curry ever and less fat compared with other recipes. Very tasty

    Posted by ityan on 17th January 2021
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