Serves 4-6

Panch Phoron is a whole spice blend, originating from the Indian subcontinent, used specially in the Bengali cooking, Eastern India and Southern Nepal.  The name literally means 5 spices.  All the spices are seeds.

The Potatoes are cooked with panch phoron, or Bengali five spice powder-a mix of that includes fennel, cumin and mustard seeds – then tossed with turmeric.

Ingredients

• 1/4         cup canola or vegetable oil
• 1            tsp panch phoron or
• 1/4         tsp fennel
• 1/4         tsp cumin
• 1/4         tsp fenugreek seeds
• 1/4         tsp mustard seeds
• 1/4         tsp nigella seeds(onion seeds)
• 2            dried red chillies(optional)
• 2            lb Yukon Gold potatoes, peeled and cut into 1/2-inch matchsticks
• 1/2         tsp garlic paste
• 1/2         tsp ginger paste
• 1/2         tsp turmeric powder
•               salt to taste
•               chopped cilantro for garnish

Instructions

1. In a medium skillet, heat the oil.  Add The panch phoron, cover and cook over high heat until the spices crackle, about 20 sec.
2. Add the chillies and cook, shaking the pan, for 20 sec. longer.
3. Add the potatoes, garlic paste and ginger paste, turmeric powder and cook, stirring, just until lightly browned inspects, about 5 minutes.
4. Season with salt.
5. Cover tightly and cook over moderately low heat, stirring occasionally, until browned, about 15 minutes longer.
6. Serve immediately, sprinkled with cilantro.