Aloo Panch Phoron | Stir Fried Potatoes in a 5 Spice Mix

Thursday, August 30, 2012

Panch Phoron or the 5 spice mix is not very popular down south but its widely used in Bengali cuisine. This spice mix is a blend of mustard, cumin, fenugreek, nigella & fennel seeds. These spices are mixed in equal quantities & stored in a container & is used to season fish & curries in Bengali cuisine.
I had not made anything with Panch Phoron seasoning before & this Potato Fry is my first experiment with it & I am so much in love with that distinct flavour.
Aloo Panch Phoron
You Will Need:
  • 2 large potatoes - washed & scrubbed clean
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp fenugreek seeds/methi seeds
  • 1/2 tsp nigella seeds/kalonji
  • 1/2 tsp turmeric powder
  • 3 Dry Red chillies
  • Salt as per taste
  • 1 tbsp cooking oil
  • Fresh coriander for garnish

How To:

Slice the potatoes into fairly thick wedges. I prefer keeping the skin on. But you can go ahead & peel the skin before slicing the potatoes. Immerse them in cold water until ready to use.
In a heavy bottomed pan, heat oil. Add the mustard seeds first, once they crackle, add all the others one by one & allow them to splutter for about 20-25 secs. Do not burn them.
Add chillies & potato wedges along with turmeric powder & give it a gentle stir. Add salt & saute on medium heat for about 4-5 mins till the edges are slightly browned. Turn down the heat, sprinkle a little water & cook on low heat with the lid on. Saute at regular intervals to avoid the bottom of the pan from getting burnt. At any point of time, if you find the potatoes dry, sprinkle a little water & allow them to cook. See to it that the potatoes are fully cooked yet firm & not mushy. Once done, adjust salt. Garnish with chopped coriander before serving
Serve Warm with Phulkas or along with steamed Rice & Dal


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