Aloo panch phoran | How to make Aloo panch phoran

By Sunita Colaco Fernandes  |  18th Nov 2015  |  
4.0 from 1 review Rate It!
  • Aloo panch phoran, How to make Aloo panch phoran
  • Prep Time

    0

    mins
  • Cook Time

    45

    mins
  • Serves

    5

    People

57

1





About Aloo panch phoran Recipe

Panch Phoran literally translates to five spices viz. equal quantities of fennel, cumin, fenugreek, nigella seeds and mustard. This is a versatile spice blend which can be used with many vegetables like pumpkin, cauliflower, beans and also whilst preparing fish or meats. This is a delicious and simple preparation for potatoes.

Aloo panch phoran is a delicious dish which is enjoyed by the people of every age group. The recipe by Sunita Colaco Fernandes teaches how to make Aloo panch phoran step by step in detail. This makes it easy to cook Aloo panch phoran in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Aloo panch phoran at home. This amazing and mouthwatering Aloo panch phoran takes few minutes for the preparation and 45 minutes for cooking. The aroma of this Aloo panch phoran is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Aloo panch phoran is a good option for you. The flavour of Aloo panch phoran is palatable and you will enjoy each and every bite of this. Try this Aloo panch phoran and impress your family and friends.

Aloo panch phoran

Ingredients to make Aloo panch phoran

  • 3/4 kg potatoes boiled and cubed
  • 1 tsp salt
  • 1/2 tsp turmeric
  • 2-3 tbsp oil or ghee
  • 4 kashmiri chillies
  • 4 flakes garlic chopped fine
  • 1 green chilli chopped fine
  • 2-3 tbsp chopped coriander leaves
  • 1-1/2 tbsp panch phoran
  • Squeeze of lemon juice
  • Salt to taste

How to make Aloo panch phoran

  1. Boil potatoes till nearly done. Peel the potatoes and cut into cubes.
  2. Add 1 tsp salt and 1/2 tsp turmeric powder to the potato cubes whilst still warm and toss gently. Set aside.
  3. In a wide non-stick pan or a wok, heat the oil or ghee till medium hot and add the red chillies followed by the garlic. Sauté for a minute or so without burning the chillies and the garlic.
  4. Add the green chilli and coriander leaves, sauté for a few seconds and add the panch phoran.
  5. Lightly sauté until the seeds begin to pop and crackle.
  6. Add the potatoes and give a gentle stir. Cover the lid and allow the potatoes to cook until done and the flavours infuse. Keep checking to ensure that the potatoes do not stick to the pan. You can sprinkle some water if required.
  7. Check for seasoning, add more salt if required. Remove from the flame and squeeze a bit of lemon juice.
  8. Enjoy with rotis or puris.

My Tip:

Adding a mix of both oil and ghee in the tempering gives it a better taste.

Reviews for Aloo panch phoran (1)

Madhuchanda Sharmaa year ago

which oil would be the best in this?
Reply