Recipe: Tasty Panch foran potato curry

Panch foran potato curry. Panch Foron Aloo - Bengali Style Potato Curry If you are fond of potatoes, then you're definitely going to love this Panch Foran Aloo Curry inspired from Bengali Cuisine. Drain from oil and keep aside. Same way fry the brinjal and 'vadis' too.

It is generally used in Bengali, Assamese and Oriya cuisine. It is mainly used for tempering and used as a whole and never ground or used as powder. Add in oil and some panch phoron spice mix and let it sizzle for a min. You can have Panch foran potato curry using 14 ingredients and 4 steps. Here is how you cook it.

Ingredients of Panch foran potato curry

1. Prepare of Potatoes(large sized).
2. You need of Tomatoes (medium sized).
3. You need of Fennel seeds.
4. It's of fenugreek seeds.
5. You need of nigella seeds.
6. You need of cumin seeds.
7. Prepare of mustard seeds.
8. It's of chopped ginger.
9. Prepare of green chillies (chopped).
10. It's of Turmeric powder.
11. It's of Kashmir red chilli powder.
12. You need of coriander powder.
13. Prepare of mustard oil.
14. You need of Salt.

Once it is sauted add in turmeric powder, salt and ginger garlic paste. Give it a stir for a min. Heat some oil or ghee in a karahi or in a pot big enough to fit the. Panch phoron is a colourful blend of flavourful seeds: the green of fennel seed, black mustard and nigella seeds, golden fenugreek and buff-coloured cumin seeds.

Panch foran potato curry step by step

1. Boil the potatoes in the pressure cooker till 2 whistles. Let it cool then peel the Potatoes and chop it.Also make the tomato puree in grinder..
2. Heat oil in the pan add panchforan spices and allow to cook for 30-40sec.then add chillies,ginger and saute it.Add tomato puree and cook until the mixture becomes dry.Now add the dry spices and salt and cook for few minutes..
3. Add chopped potatoes and saute it 3-4 minutes on low flame then add water as per you need the thickness of gravy.
4. Once the gravy starts boiling cover and cook for another few minutes.Then Serve hot with puri,parathas, even it goes well with steamed rice..

Some variations may substitute anise for the fennel seeds or wild mustard for cumin, radhuni seed for mustard, and possibly black cumin for nigella. Generally the ingredients are added in equal proportions, though this can vary. Panch phoron is the blend of five important spices i.e. fenugreek seed, nigella seed (kalonji), cumin seed, black mustard seed and fennel seed in equal proportion. However, to have the more/less taste of a particular ingredient, the quantity of the said spice can be increased/decreased. Panch phoran, is the Indian subcontinent's equivalent to the five spice blend.