Just when you thought roast potatoes couldn’t get any better, the spice capital of the world came in and produced the most delicious, flavourful roast potatoes ever! Indian Panch Poran is a fragrant 5-spice blend of nigella, mustard, fenugreek, fennel and cumin seeds and not only adds great flavour but a textural crunch that’s particularly amazing in contrast to the soft, fluffy innards of the potatoes. This unusual take on a family favourite will definitely be a big hit!
Serve as a side dish to curry, grilled meat or as a dish in itself with a fresh salad.
Spices used in this recipe
Indian Panch Poran – Mild
Panch Poran is a mild Indian blend from the Bengali region used to add a warm flavour to curries and vegetable dishes, particularly potato and cauliflower. The name Panch Poran means “five spices” or in this case are five seeds with a colourful and beautiful flavour. This is a popular ingredient used in dishes from Bangladesh, some parts of India and Nepal. It consists of nigella seeds, fenugreek seeds, fennel seeds, mustard seeds and cumin. For best results and to get the best flavour and aroma from your mix, toast before adding to your dish.$3.45
Preheat the oven to 200c. Heat a small pan over medium-high heat and dry roast the panch poran, tossing regularly to prevent burning, until fragrant, about 3-4 minutes. Set aside.
Place the wedges in a bowl, add the olive oil, garlic, salt and panch poran and toss to evenly coat the potato pieces.
Spread the potato pieces onto a large baking dish. Bake for about 45 minutes or until lightly browned and crispy, turning them after 20 minutes and every 10 minutes thereafter. Serve and enjoy!