Aloo Panch Phoran

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

1. In a non stick pan take oil and splutter cumin seeds and turmeric powder

2. Add the potatoes and saute for 5 minutes

3. Add the panch phoran powder and saute till potatoes get crisp

4. Add salt, chill flakes and the tamarind paste and saute till the water dries up

5. Serve hot with rotis and dal