Potatoes With Indian Five Spice

Adapted from a recipe by Soma Rathore of the fantastic Indian food blog ecurry.com, this recipe works well with potatoes, green beans or squash (cooking times will vary). You can also try it with diced, firm tofu or diced Indian cheese (paneer).

Makes 4 side-dish servings

1 1/2 tablespoons vegetable oil

2 whole dried red chilies (any kind)

1 teaspoon paanch phoron (Indian five-spice mix)

1 to 2 fresh hot green chilies, such as serrano or Thai bird, thinly sliced (or adjust amount to taste)

1 pound fingerling (or other) potatoes, cut into strips or wedges

1/2 teaspoon turmeric powder

Salt to taste

Fresh chopped cilantro, to garnish (optional)

In a large pan/skillet heat the oil. When the oil is shimmering hot, add the red dried chilies and fry them on both sides until very dark brown. Add the paanch phoron and let the spices sizzle and crackle for about half a minute. Add fresh chilies and the potatoes.

Add turmeric and salt, and mix well while tossing. Cook at high heat for about 5 minutes, or until the potatoes are heated through and slightly browned at the edges.

Lower the heat and cover the pan. Cook until the potatoes are cooked through and fork tender and slightly crisp on the edges. Increase the heat and dry off any remaining moisture in the pan. Taste and adjust the seasonings and fold in the cilantro. Serve hot, or at room temperature.