Panch Phoron (Indian Five Spice mixture) Potato curry

Ingredients

• 7 medium sized baked potatoes
• 4 tomatoes
• small piece ginger
• 1 green chili

Spices

• 1/4 tsp Turmeric powder
• 1/4 tsp Red Chili Powder
• 2 tsp Coriander Powder
• 1/4 tsp Salt
• pinch of Hing
• 1/2 tsp Mango Powder

Masala Mix

• 1/2 tsp Fennel Seeds
• 1/2 tsp Cumin Seeds
• 1/2 tsp Agwain Seeds
• 1/2 tsp Yellow Mustard Seeds
• 1/2 tsp Fenugreek Seeds
• 1/2 tsp Black Seed 

Steps

1. add ginger and green chili with 1/2 cup of water and blend
2. break up the potatoes
3. heat up a pan and add 1 tsp of Masala Mix to dry roast them
4. add tomato paste and boil down for a minute
5. add ginger and green chili water
6. add spices
7. cook for 7 or 8 minutes on a slow flame
8. add potato pieces
9. add 2 cups of water (depending on desired consistency)
10. bring to a boil and turn it down to a simmer for 6 or 7 minutes

enjoy