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PANCHPHORAN ALOO (potatoes in whole spices)

fenugreek seeds (methi dana)
nigella seeds (kalonji)
black mustard seeds (rai)
white cumin seeds (sabut safeid zeera)
fennel seeds (sonf)

Mix these in equal quantities. Use 2 - 3 tsp of mix for this recipe.

900g (2lb) peeled potatoes (aloo)
cooking oil (tail)
1/2 tsp turmeric (haldi)
1/2 tsp red chilli powder (lal mirch)
salt to taste (namak)
3 - 4 tbsp finely chopped fresh coriander (hara dhania) - to garnish

Slice the potatoes into 6-12mm (1/4" - 1/2") rounds, then dice
these further into small evenly sized cubes. Using a wok or other
non-stick pan, take the minimum ammount of oil needed and fry these
cubed potatoes over high heat to start with and then turn the heat
down and cover. When the potatoes are a little more than half
done, add the turmeric, red chilli powder and some salt, closely
followed by 2-3 tsp of the whole spice mixture. Stir to mix well
and put the lid back on again. When the potatoes are nearly ready
(and you will need to be vigilant to ensure that they do not get
too soft), take the lid off, turn the heat up and stir-fry to enable
all the excess moisture to evaporate. Garnish with fresh coriander
and serve.

(potatoes with whole spices in a tomato sauce)

1 amount of 'Panchphoran Aloo'
1 peeled and finely chopped med onion (pyaz)
1 400g (14oz) can peeled plum tomatoes in juice (timitar)

Fry the onions in some oil until golden. Add all the spices, both
whole and ground, and gry for a few min.s. Add the potatoes and
stir well so that the spices spread evenly through the dish. Then
put in the peeled plum tomatoes and stir once more, breaking them
up. Cover and simmer until the potatoes are cooked. Garnish
liberally as above with fresh coriander before serving.


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