PanchPhoran Potatoes

I had tasted these potatoes when I had gone for a dinner at a friend’s house. They were kind of cute looking and I had wanted to get my hands on these ever since. I spotted these ‘Teeny Tiny Potatoes'(thats what they were labeled) at Trader Joes the other day and decided to try the recipe that my friend had given me. This is a classic Bengali recipe that uses PanchPhoran. PanchPhoran is Bengali spice mix that contains a mixture of whole spices such as mustard, nigella seeds, fenugreek, cumin and fennel seeds. Its a very simple recipe that can be a back burner dish while you’re making a lot of dishes for a dinner party.

Don’t worry about peeling the skins of the tiny potatoes, this recipe is intended to keep the skin on. Did you know that there is as much nutrition in the potato skins as it is in the inside flesh as well. Also cooking potatoes with skins preserves the nutrition and fiber in the potatoes from escaping into the cooking liquid.

For PanchPhoran:(Mix together)
1 tsp cumin
1 tsp mustard
1 tsp fennel seeds
1 tsp fenugreek seeds
1 tsp nigella seeds

1 lb tiny potatoes with skin on
1 tbsp oil
2 tsp panchphoran mix
4 red chillies broken
1 tsp turmeric powder
salt to taste
curry leaves a sprig

Wash and scrub the potatoes. Prick them with a fork. Heat oil in a wide flat frying pan over medium heat. When hot, add the red chillies and curry leaves. Then add the panchphoran mix. Make sure not to let the spices burn, because it will make the whole dish bitter. Add the potatoes, the turmeric powder and salt. Toss to distribute. Reduce heat to medium low. Cover with a lid and let it cook for about 10 minutes. You will see the underside turn crisp and the skin become wrinkly. Turn the potatoes once, cover and cook again for 5 more minutes or until the potatoes are completely cooked. Serve as an appetizer with toothpicks or as a side dish for pulavs.

Verdict: The potatoes were crispy on the outside and creamy on the inside with the panchphoran forming a nutty layer of spice around the potatoes. The yellow spots you see in my picture are places where the potatoes were, but were eaten before the picture was taken. They are so yummy. 🙂

Sending this to ‘Veggie/Fruit of the Month-Potato’ hosted at Dil Se, event concept by Priya of Mharo Rajasthan. and to ‘Complete by Thali – Sabzi’ event hosted by PJ, concept by Jagruti.

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