Panch Phoran Aloo

I made this dish today because I had a few spuds to use up. It’s excellent, just some cubed potatoes slow-fried with whole spices. The recipe is adapted slightly from Nigella Lawson’s “How to Eat”. The secret is to season well and make sure you fry the potatoes as slowly as possible so that they don’t break up.

Panch Phoran Aloo


  • 1kg potatoes (about 5 large potatoes)
  • 1 tbsp groundnut oil
  • 1 teaspoon of each of the following spices: cumin seeds, coriander seeds, black onion seeds, fenugreek seeds, turmeric
  • ½ tsp chilli powder
  • 1 large clove garlic, finely minced
  • salt & black pepper
  • fresh coriander
  • lemon juice (optional)

Panch Phoran Spices


  1. Cut the potatoes into 1cm cubes, you don’t need to be too exact. Heat the oil and stir-fry the potatoes over a very high heat for a minute or two.
  2. Cover and reduce the heat as low as possible. After about 20 minutes, add the garlic and spices to the potatoes along with some salt and black pepper. Stir gently to combine and cook for another 30 minutes.
  3. Check the potatoes are tender, leave for another 5 or 10 minutes if you think they need it. Add a big pinch of salt and some more freshly ground black pepper, then add the chopped fresh coriander. You could also add a squeeze of lemon juice at this stage. Stir gently and serve.

Serves 2.


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