Aloo Panchporan

Ingredients

• 1-2 tbsp vegetable oil
• 1kg/2lb potatoes, peeled and diced into 1cm/½in cubes
• ½ tsp dried turmeric
• ½ tsp red chilli powder
• salt
• 1 tbsp cumin
• 1 tbsp fennel seeds
• 1 tbsp fenugreek
• 1 tbsp nigella seeds
• 1 tbsp black mustard seeds
• 1 tsp vegetable oil
• 2 tsp five spice mix (panchphoran)
• 1 green chilli
• 1 tbsp fresh coriander

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Pat the diced potatoes dry. Heat 1 tbsp of the vegetable oil in a large wide pan or wok over medium-high heat.

2. Add the potatoes, sprinkle with the dried turmeric, red chilli powder and a good pinch of salt, and stir well to coat. Fry, stirring often, for 12-15 minutes until golden at the edges and just tender. Add a splash of water if they stick, then transfer to a bowl.

3. Wipe the pan clean and heat the remaining 1 tsp vegetable oil over medium heat until shimmering.

4. Add the black mustard seeds, cumin, fennel seeds, fenugreek and nigella seeds. Let them sizzle for about 30 seconds until they start to pop and smell fragrant.

5. Add the five spice mix (panchphoran) and the whole green chilli, stirring for 30 seconds without letting the spices burn.

6. Return the potatoes to the pan and toss over medium heat for 3-4 minutes so the spices coat them evenly and everything is hot through.

7. Taste and adjust the salt. Scatter the fresh coriander over the top and serve hot.