Panch Phoron Potatoes / Aloo Panch Phoron / Potatoes with Bengali Five Spice Mix

Spread the Joy!

Hai Guys..I can’t wait to share this recipe with you all, because of its deliciousness. It was unbelievably yummy. The five spices which i added gave it a very unique flavour and taste to it. The onions in this turned so sweet and soft and it was amazing. You all know how much i love potatoes, this has become one of my latest favorite now.

There is no master spice powders in this recipe, there is only some turmeric powder for its golden colour. The spicyness comes from the green chillies and all other flavours comes from the panch phoron spice mix.

I am stressing you guys again to make that wonderful spice mix again and keep it in your store cupboard, if you didn’t make it from my dal recipe. That spice is a wonderful one to have around because you can add it to anything you like. Some of my suggestions are chicken, cauliflower and so on..Bengali’s even have powdered form of this spice which they add to so many of their signature recipes.

I guess you can tell the taste of this potato dish from the look of it, I strongly recommend you to try this immediately. I served this with my panch phoron dal and it was like heaven. So give this a try and let me know how it turned out for you.

Preparation Time : 5 mins
Cooking Time : 30 mins
Serves – 4 to 5

Ingredients:

Onions – 2 medium size sliced thinly
Potatoes – 3 large peeled and cubed
Green Chilli – 3 to 4 sliced at a angle
Curry leaves – 1 spring
Ginger Garlic Paste – 1 tblspn
Panch Phoron Spice Mix – 2 tblspn ( Click here for recipe )
Turmeric powder / Manjal podi – 1 tsp
Oil – 3 tblspn

Method:

Heat a thick bottom pan. Add in oil and some panch phoron spice mix and let it sizzle for a min.

Now add in onions, green chilli and curry leaves and saute it for 3 mins.

Once it is sauted add in turmeric powder, salt and ginger garlic paste. Give it a stir for a min.

Now add in the cubed potatoes and mix well.

Pour a dash of water and cover with a tight lid and let it simmer on a low heat for 15 mins.

Now remove the lid and turn the heat to a high and mix well for 10 more mins so it get little brown and crisp.

Serve this with rice and rasam.

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