Pan-Roasted Potatoes With Panch Phoron

1. 1

   Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.

2. 2

   Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.

3. 3

   Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.

* Per serving · 4 servings · Values may vary.