Heat the ghee or oil in a heavy saucepan and fry the panch phora until the mustard seeds pop. Add the onion and stir over a medium low heat until soft and starting to colour. Add the ground spices and stir, add the potatoes, mix well and add the water.
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Serves 4 with rice or chapatis
- 2 tablespoons ghee or oil
- 1 teaspoon Panch Phora
- 1 onion, finely chopped
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- 500 g (1 lb) potatoes, peeled and cut into 1 cm (½ in) dice
- 60 ml (2 fl oz/¼ cup) water
- a few sprigs of fresh mint or coriander, chopped
- ½ teaspoon Garam Masala
- ½ teaspoon salt or to taste
- lemon juice to taste
Heat the ghee or oil in a heavy saucepan and fry the panch phora until the mustard seeds pop. Add the onion and stir over a medium low heat until soft and starting to colour. Add the ground spices and stir, add the potatoes, mix well and add the water. Cook on a very low heat, tightly covered, for 20 minutes. Don’t lift the lid but shake the pan now and then so the potatoes don’t stick. The potatoes should be soft in this time, but test to make sure. Sprinkle with the chopped herbs, garam masala, salt and lemon juice. If necessary add a couple of tablespoons more water, cover and cook for a few minutes longer. A slight crust may form on the base of the pan, but scrape this up and mix it with the potatoes.