Some of you have returned to work, some of you never left, and some are still working from home. Despite the changing nature of work and the uncertainties that plague our lives, Friday night is knock off night, a call for simple food, perhaps fish and chips from the local take away, or the equivalent version cooked at home. I’ve always struggled with chip cooking, but can recommend these Indian fried potatoes as a quick and tasty substitute. These are irresistible on their own. Make a big pile and forget about the fish.
Indian style fried potatoes with 5 seeds. This recipe serves 3 as a snack or a side. Double the ingredients for a decent size, they will all be eaten in a flash, I promise.
- 500 gr potatoes. I used Desiree potatoes today.
- 3 Tablespoons vegetable oil
- 2 teaspoons panch phoran, ( a blend of 5 whole seeds including cumin, fennel, mustard, nigella and fenugreek seeds)
- 3/4 teaspoons turmeric powder
- salt to taste
- dried chilli flakes to taste
- a handful of chopped fresh coriander
Method
Peel the potatoes and cut into chunks. Cook in boiling salted water until just done.
Place the oil and seeds in a medium non stick frying pan and fry over a low heat for a minute or so, then add the turmeric, chilli and salt. Stir about, the add the potatoes, gently turning them so that they are coated in the spices. Cook over a low heat for a few minutes, turning gently, then turn up the heat so that they form a nice golden brown crust on both sides. when done to your satisfaction, serve, garnished with chopped coriander.
Note- if you don’t have panch phoron on hand, raid the seeds in your spice cupboard and create your own blend.
Recipe adapted from Indian Food made Easy, Anjum Anand. 2007 a very handy collection.
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