Panch Phoron (also called Paanch Phoron) literally means “five spices.” It is a spice blend commonly used by Bengalis in Eastern India and Bangladesh and consists of the following seeds: Cumin, Brown Mustard, Fenugreek, Nigella and Fennel. The spices are left whole and, depending on how they’re being used, are either dry roasted or fried in oil in order to coax out their pungent flavors. Here I have used powdered panch phoran spice.
Cook Time: 15 mins
Ingredients
4 Boiled and cubed potatoes
1 tsp Turmeric powder
Salt to taste
1 tbsp Panch Phoran powder
2 tbsp Tamarind paste
2 tsps Chilli flakes
1 tbsp Oil
1 tsp Cumin seeds
Instructions
In a non stick pan take oil and splutter cumin seeds and turmeric powder
Add the potatoes and saute for 5 minutes
Add the panch phoran powder and saute till potatoes get crisp
Add salt, chill flakes and the tamarind paste and saute till the water dries up
Serve hot with rotis and dal
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