This authentic East Indian recipe uses Panch Pooran, a classic blend of five savory spices. The whole seeds pop during cooking, releasing a delicious aroma and adding great flavor and texture to an otherwise simple dish.
- 1 pound new potatoes, boiled and cut into wedges
- 1 onion, sliced
- 1 or 2 hot chilis, seeds removed and chopped (optional)
- 1 tablespoon panch pooran
- Himalayan salt to taste (any salt can substitute)
- Ghee or oil
- Cilantro leaves for garnish
Heat some ghee or oil in a heavy pan until hot enough to sputter a drop of water. Add panch pooran and fry until most of the seeds pop and change color. Then add onions and chili, reduce to medium heat, and fry until they are translucent. Then, add potatoes and salt to taste, stir to coat with spices, and fry another 10 to 15 minutes, stirring occasionally, until potatoes have browned. Serve garnished with cilantro and maybe a little lime juice.
For a spicier variation, add turmeric, cumin powder, and leave the seeds in the hot chili.