Eggplant and potatoes with panch phoran

Name: Eggplant and potatoes with panch phoran
Yield: 4
Ingredients: 2 vine-ripened tomatoes, roughly chopped; 125ml sunflower oil; 1 1/4 tsp panch phoran* (see notes below); 3/4 tsp cumin seeds; 1 onion, finely chopped; 2 garlic cloves, crushed; 4cm piece ginger, finely shredded; 2 tsp ground coriander; 1/4 tsp ground chilli; 1/3 tsp ground turmeric; 3/4 tsp ground cumin; 3/4 tsp dried mango powder* (amchur - see notes below); 1 potato, peeled, cut into wedges; 1 large eggplant, cut into chunks; Roughly chopped coriander leaves; And naan to serve

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This delightful recipe from Anjum Anand is amazing as part of an Indian spread but would also liven up any roast meat or poultry. Panch phoran (pickling spice) is a blend of five seeds – fenugreek, nigella, fennel, cumin and mustard seeds – and is one of the best blends to have in the cupboard as it works well with so many different ingredients.

2 vine-ripened tomatoes, roughly chopped
1/2 cup (125ml) sunflower oil
1 1/4 tsp panch phoran* (see notes below)
3/4 tsp cumin seeds
1 onion, finely chopped
2 garlic cloves, crushed
4cm piece ginger, finely shredded
2 tsp ground coriander
1/4 tsp ground chilli
1/3 tsp ground turmeric
3/4 tsp ground cumin
3/4 tsp dried mango powder* (amchur - see notes below)
1 potato, peeled, cut into wedges
1 large eggplant, cut into chunks
Roughly chopped coriander leaves
And naan to serve

Method

1.

Whiz tomato in a small food processor until smooth. Set aside.
2.

Heat half the oil in a large frypan over medium-high heat. Add the panch phoran and cumin seeds, then cook, stirring, for 30 seconds or until fragrant and toasted. Add the onion, season and cook, stirring, for 5 minutes or until soft and pale golden.
3.

Add the garlic and ginger, then cook for 1 minute. Add the ground coriander, chilli, turmeric, cumin, mango powder and 2 tbs water, and cook for 2-3 minutes or until fragrant. Add potato and cook, stirring to coat in the mixture for 2-3 minutes. Add tomato puree and 1/4 cup (60ml) water, then bring to the boil. Reduce heat to medium, cover and cook for 5 minutes, then remove lid and cook, stirring occasionally, for a further 5 minutes or until potato is tender.
4.

Meanwhile, heat remaining 1/4 cup (60ml) oil in a frypan over medium-high heat. In batches, shallow-fry eggplant for 3 minutes or until golden. Drain on paper towel.
5.

Toss eggplant through potato spice mixture to combine. Sprinkle with coriander and serve with naan bread.