The Spice Trade Industry insider knowledge, and usage tips on spices and other ingredients

Industry insider knowledge, and usage tips on spices and other ingredients

Panch Phoran roasted potatoes

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 spiced roasted potatoes
photo: David Loong

Panch Phoran Roasted Potatoes

Serves: 3-4

Ingredients
– 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

Cooking Instructions
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!

panch-phoran-indian-spice-blend
Regency Panch Phoran

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