Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 2 tablespoons oil
- 1 teaspoon Panch Phoron (Bengali five-spice blend)
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 tablespoon chopped coriander leaves
Special equipment needed:
None
Step-by-step instructions:
1. Heat oil in a pan over medium heat.
2. Add Panch Phoron and let it splutter for a few seconds.
3. Add cubed potatoes and stir well.
4. Add turmeric powder, red chili powder, and salt. Mix well.
5. Cover the pan with a lid and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender and cooked through.
6. Garnish with chopped coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 140
Fat: 7g
Carbohydrates: 19g
Protein: 2g
Sodium: 600mg
Fiber: 3g
Substitutions for ingredients:
- Panch Phoron can be substituted with a mix of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds.
- Red chili powder can be substituted with paprika or cayenne pepper.
Variations:
- Add chopped onions and tomatoes to the recipe for a more flavorful dish.
- Add boiled eggs to the dish for a protein boost.
- Add green peas or carrots for a colorful and nutritious twist.
Tips and tricks:
- Make sure to stir the potatoes occasionally to prevent them from sticking to the pan.
- Add a splash of water if the potatoes start to stick to the pan.
- Adjust the amount of red chili powder according to your spice tolerance.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a sprinkle of chopped coriander leaves on top.
Garnishes:
Chopped coriander leaves
Pairings:
- Panch Phoron Aloo pairs well with roti or naan bread.
- Serve with a side of raita or chutney.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Steamed rice
Troubleshooting advice:
- If the potatoes are taking too long to cook, add a splash of water and cover the pan with a lid to speed up the cooking process.
Food safety advice:
- Make sure to wash the potatoes thoroughly before peeling and cubing them.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
Panch Phoron is a popular spice blend used in Bengali cuisine. It consists of equal parts of cumin seeds, fennel seeds, mustard seeds, fenugreek seeds, and nigella seeds.
Flavor profiles:
Panch Phoron Aloo has a warm and earthy flavor with a subtle hint of spice.
Serving suggestions:
Serve hot as a side dish or as a main course with roti or naan bread.
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Region: Indian