Earlier last month we introduced Panch Phoran at Regency. It’s a gorgeous spice blend from Bengal, the region crossing at north-western India. The blend consists of a colourful blend of fragrant, spiced seeds: cumin, mustard, fennel, black cumin (nigella, kalonji), and fenugreek. Usually it’s used in cooking up tasty Indian curries, but we’ve found another use for it where it’s also delicious: roasted veggies. These fragrant seeds coat the potatoes and infuse all their flavour throughout the long & intense cooking heat in the oven. They soften up and also add an interesting texture when eating. We love roasted potatoes done this way!
Panch Phoran Roasted Potatoes
– 3 large Russet potatoes, cut into 1 inch chunks
– 4 tablespoons extra-virgin olive oil
– 2 teaspoons garlic granules (or 2 tablespoons fresh minced garlic)
– 1 and half teaspoons salt
– 15 grams Panch Phoran
– 10 grams Paprika powder
1. Preheat the oven to 400°F / 200°C
2. Heat a small skillet over medium-high heat and dry roast the Panch Phoron, tossing regularly to prevent burning, until very fragrant, about 2 minutes.
3. Pound in a Pestle and Mortar (Optional)
4. Place the potato chunks in a bowl, add the olive oil, garlic granules, salt and panch phoron and toss to evenly coat the potatoes.
5. Spread the potatoes onto a large baking sheet.
6. Bake for about 45 minutes or until lightly browned and crispy, turning them over with a spatula after 20 minutes and then again 10 minutes after that. They should be soft on the inside, if not, then keep baking for a further 5-10 minutes until they are. Test by poking in with a fork.
7. Serve hot!
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