Aloo Panch Phoron - Stir Fried 5 Spices Potatoes recipe 

Recently  a very versatile and  culinary expert friend of mine, Bhavesh Shah, shared this wonderful recipe with me. I have been an all time admirer of anything potato and hence this has become one of my favourite recipes. It is simple yet very yummy!

Aloo Panch Phoron | Stir Fried 5 Spices Potatoes 

Panch Phoron or the 5 spice mix is not very popular down south but it is widely used in East Indian cuisine. This spice mix is a blend of mustard, cumin, fenugreek, nigella & fennel seeds. These spices are mixed in equal quantities & stored in an air tight container & is used to season fish & curries in Bengali cuisine.

You Will Need:
2 large potatoes - washed & scrubbed clean
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon fennel seed

1/2 teaspoon fenugreek seeds/methi seeds
1/2 teaspoon nigella seeds/kalonji
1/2 teaspoon turmeric powder
3 Dry Red chillies
Salt as per taste
1 tablespoon cooking oil
Fresh chopped coriander for garnishing

Method:

Slice the potatoes into fairly thick wedges. I prefer keeping the skin on. But you can go ahead & peel the skin before slicing the potatoes. Immerse them in cold water until ready to use.
In a heavy bottomed pan, heat oil. Add the mustard seeds first, once they crackle, add all the others one by one & allow them to splutter for about 20-25 seconds. Do not burn them.
Add chillies & potato wedges along with turmeric powder & give it a gentle stir. Add salt & sauté on medium heat for about 4-5 minutes until the edges are slightly browned. Turn down the heat, sprinkle a little water & cook on low heat with the lid on. Sauté at regular intervals, to avoid the bottom of the pan from getting burnt. At any point of time, if you find the potatoes dry, sprinkle a little water & allow them to cook. See to it that the potatoes are fully cooked yet firm & not mushy. Once done, adjust salt. Garnish with chopped coriander before serving

Serve Warm with Phulkas or along with steamed Rice & Dal!