Panchporan Aloo (Indian Spiced Potatoes)

"This is a Nigella Lawson recipe that I tweaked with the spices I had in my spice rack. It is delicious with a poached or fried egg. My cooking method may not be the traditional Indian way, but the result is delicious nonetheless."
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Ready In:
3/4 cup




  • Put 1 tablespoon oil in a nonstick pan with the crushed garlic clove, sauté until the clove is lightly browned and then discard the garlic.
  • Add the potato and turn it around in the garlic oil until well coated. Put the lid on the pan and let the potatoes brown for about 10-15 minutes, stirring occasionally .
  • Once the potatoes are browned, add 1/4 of water (enough so that the water comes half way up the potato cubes) put the lid on and let this steam for another 5-10 minutes or until the potatoes are fork tender.
  • While this is happening, prepare the egg. If you want a poached egg, place 1 cup of water, the vinegar and a dash of salt in a saucepan, let this come to a simmer and cook the egg until it is done, but still runny, about 2-3 minutes. OR -- fry the egg in oil.
  • When the potatoes are fork tender, drain off any excess liquid to prevent the potatoes from getting mushy (you want them to retain their shape).
  • Add the remaining 1 or 2 tablespoons of oil, (depending on how dry the pan is) and the spices: the curry powder, cumin, cinnamon, cayenne, coriander and sauté for about 2-3 minutes, until all the flavors have mingled.
  • Lastly, add the chopped tomato and a pinch of salt. Sauté this until the tomato has warmed through.
  • Serve in a bowl, topped with the egg and a sprinkling of cilantro.
  • Enjoy!

Questions & Replies

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  1. Very good and spicy. I used 3X the potatoes and probably tripled the spices altho I used the pinch/dab method so I can't swear to that. I skipped curry and added a morrocan blend as a matter of preference. Served with diced ham and eggs. Very tasty and easy to do. Thanks!
  2. This was a tasty lunch. I fried the hashbrowns for as long as the recipe stated, but they were a bit mushy, so next time I'll shorten the cooking time a little. I was afraid the potatoes would be too hot, but the egg yolk and tomato toned it down to a nice spice level (especially since I forgot to seed the tomato!).


<img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I'm living in NY but I am at college in DC. other than cooking, I love to travel. I like to discover the foods of a particular area or country.
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