April 30, 2011

Panch Phoran Potato Curry

Oflate, I seem to have been hooked by this wonderful spice blend called the Panch Phoran. As you can see this has been used in my Bhindi Subzi recipe as well. I had this for the first time recently at my friends place and immediately took a liking to this since then.

Panch Phoran also known as panch phoron, panch puran, panchpuran, punch puram, punchpuram is a classic Bengali spice blend typically consisting of five spices in equal measure. It is more Bengali and maybe also Oriya than any other region of India. The five spices that make up this wonderful blend are

Fenugreek seeds(methi)
Nigella seeds(kalonji or onion seeds)
Cumin Seeds(jeera)
Fennel Seeds(saunf)
Mustard Seeds(rai)

After some googling, I learnt that this is never ground or used as a powder or paste. Dry roasted panch phoran is however ground to make a powder to be sprinkled on chutneys. In this process, I also came across this lovely appetizing image of Panch Phoran Aloo that I was tempted to try it out in my kitchen. I looked up a few recipes and came up with my own version given below. Try it out and I am sure you will also enjoy them!!

3 medium to big size potatoes peeled, boiled and cubed into big pieces
2 tsp panch phoran seasoning
2 red chillies ground into a coarse powder
3 big garlic cloves and a big piece of ginger grated fine or ground into paste
salt to taste
3 tbsp oil
pinch of turmeric

Heat up the oil and when it just begins to smoke add the panch phoran. Let it splutter till it changes color and you begin to get a nice aroma. Add the potatoes, red chilli powder, ginger garlic paste, turmeric and salt and stir on high for a few minutes. Reduce heat and cook until it is roasted and browned.

Enjoy with rotis or rice!!

This recipe goes to Flavors of Bengal event started by Nayna.