Five Spice Potatoes with Poori
Five Spice Potatoes with Poori
Dig into this quick and easy Indian vegetarian recipe by Reza Mahammad from Reza Spice Prince of India.
  • Difficulty Level Moderate
  • Technique Frying
  • Preparation Time 10 minutes
  • Cooking Time 25 minutes
  • Yield 4 servings
  • 1 tablespoon of vegetable oil
  • 4 medium free range Eggs
  • Five-spice mix used in the tempering
  • 1 tablespoon of Cumin seeds
  • 1 tablespoon of Fennel seeds
  • 1 tablespoon of Fenugreek seeds
  • 1 tablespoon of Nigella seeds (Onion seeds)
  • 1 tablespoon of black Mustard seeds
  • Potatoes
  • 1 kilogram (2 lb) of Potatoes, peeled and parboiled
  • 3 tablespoons of vegetable oil, or enough to cover the base of your pan
  • ½ teaspoon of Turmeric
  • ½ teaspoon of red Chilli powder
  • Salt to taste
  • Juice of half a Lime
  • For tempering
  • 1 teaspoon of vegetable oil
  • 2 teaspoons of Panchporan (five spice)
  • 1 green Chilli, finely chopped
  • 1 tablespoon of Coriander, chopped
  1. In a wide nonstick pan, large enough to take all the potatoes without overcrowding, heat the oil to a medium–high heat and add the potatoes
  2. Sauté the potatoes until they’re beginning to brown on all sides. Add the turmeric, chilli powder and salt and stir fry thoroughly. Allow the spices and potatoes to finish cooking
  3. In a separate frying pan add one tablespoon of vegetable oil and crack the eggs into the pan
  4. Fry sunny side up until the egg white has cooked completely. This will only take 2-3 minutes
  5. In a separate small shallow frying pan heat the oil till it begins to smoke and add the Panchporan (five spice). Allow the seeds to crackle and pop, then add the green chillies and the chopped coriander. Stir for a few seconds and pour this onto the cooked potatoes, add lime juice and stir well
  6. Serve the potatoes with fried poori’s and fried eggs

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