Thursday, 20 March 2014

Panch Phoron Aloo/ Potatoes with Bengali Five Spice...going back to basics!!!

Panch Phoron Aloo/ Potatoes with Bengali Five Spice...PY messaged to ask for a very basic recipe using Panch Phoron spice mix...PY, you can use this in tadka/tempering for your dal (recipe here) or you can make these aloos...

Panch Phoron Aloo (Potatoes with Bengali Five Spice)


  • Potatoes, preferably, with skin, cut into ¼” thin roundels, 250 gms
  • PanchPhoron, ½ tsp
  • Whole dried chilies, 1-2
  • Turmeric, ¼  tsp
  • Salt, to taste
  • Oil, 1 tbsp


Cut the potatoes and soak them in cold salted water for about 10 minutes. Drain the potatoes and keep aside.

Heat the oil in a large non-stick skillet. Add the panch phoron and dried red chilies. When the spices start spluttering, add the potatoes, salt and turmeric.

Toss around on high heat for about 5 minutes. Ensure potatoes are layered in a single layer in the pan, lower the heat and cover with a lid.

Turn and changes the sides of the potatoes after 4-5 minutes and then cook till crisp on the other side as well.

Check for seasoning, increase the heat and dry up any moisture left in the pan. And done!

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