There are those of use who like spice so, again using the leftovers
principle, but with extra flavour, here's a goodie. You don't have
to go to the bother of making your own Panch phoran – it's
available at the larger supermarkets as is mango powder too.
Spiced
Sautéed Spuds
Serves
4
600g
waxy potatoes, parboiled, peeled and
sliced
into approximate 1cm rounds
2-3
tbsp vegetable oil
Panch
phoran – 2 tsp
*see
below
¾
tsp turmeric
¼ -
½ tsp red chilli powder
Sprinkle
of mango powder
Heat
the oil in a large frying pan, add the panch phoran, it should sizzle
immediately. Cook for 20/30 seconds, stirring. Add the potatoes,
toss well, ensuring they are all covered with the spices. Turn the
heat down, cover with a lid and cook for 5 minutes, turn the potatoes
and repeat.
Increase
the heat, turn the potatoes again so that they are lightly golden
brown – 3 minutes each side. For a tangy finish sprinkle with a
pinch of mango powder, toss again and serve.
Panch phoran is a blend of spices and seeds. It's used in
Bangladesh, Eastern India and Southern Nepal. Literally it means
“five spices”. You can make up your own blend easily.
½
tsp each of the following seeds
cumin
mustard
fennel
nigella
¼
tsp fenugreek
If
you are a spice lover then it will probably be worthwhile. I'd
remind you that if you are going to mix your own blend buy small
amounts of each spice – they will deteriorate and therefore it's
not economical to buy in bulk – unless of course you're going to
make up the blend and distribute it to all your spice loving family
and friends! If you have difficulty in sourcing any of the seeds
they are available at Daily Bread Co-operative –
www.dailybread.co.uk.
Not so boring!
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