Potatoes with Panch phoran

"Panch" in Bengali (& in Hindi too) means five and "Phoran" means spice. This 5 spice blend is added to hot oil to flavor the oil before adding anything else to the tampering mix. The aroma of this spicemix in any dish is aaahhhhh...all I can say :-) ..You can read more about Panch phoran here.

I just used panch phoran to make simple potato fry and it was a huge hit at home. I make this often now. Here is my entry for SWC-West Bengal hosted by me ..Potatoes with PanchPhoran

You need :
Panch phoran : equal quantities of mustard, nigella seeds(onion seeds),Cumin(jeera), Fennel Seeds (Saunf, sompu), Fenugreek seeds (use less qty).
Oil : 2 tbsp
Potatoes : 3 medium sized (peeled and cut into circles or in any other shape. Soak it in water for 5 mins, decant the water before adding to hot oil)
RedChillies : 2 Cut into 1/2 " pieces

Heat oil in a karahi/pan (pref. nonstick) and add panchphoran. When mustard stops crackling and methi starts emanating its aroma add redchillies and fry for 5 seconds. Throw in chopped potatoes and give a good stir and mix. Cover and cook for 5 mins. Open the lid and cook till potatoes are fork tender. Add salt, mix and cook for next 2-3 mins so that salt is thoroughly mixed. Serve hot with chapathi, rice. Simple yet delicious..
Serving Tip : Tastes good with plain dal and steaming hot rice.

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