Panch Phoran Potatoes (Aloo Bhaji)

1/4 cup canola oil
1 teaspoon panch phoron (see Note) or 1/4 teaspoon each of fennel, cumin, fenugreek and mustard seeds
2 dried red chiles
2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch matchsticks
1/2 teaspoon turmeric
Salt

In a medium skillet, heat the oil.

Add the panch phoron, cover and cook over high heat until the spices crackle, about 20 seconds.

Add the dried chiles and cook, shaking the pan, for 20 seconds longer.

Add the potatoes and cook, stirring, just until lightly browned in spots, about 5 minutes.

Add the turmeric and season with salt.

Cover tightly and cook over moderately low heat, stirring occasionally, until the potatoes are cooked through and lightly browned, about 15 minutes longer.
Serve immediately.

Panch Phoran

Ingredients
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds (also called black cumin or kalonji)
1 1/2 teaspoons fenugreek seeds

Combine the seeds in a small bowl. Store in an airtight container.
Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavors.