Panch Phoron Potatoes are full of flavors, seasoned with a Bengali five-spice blend, and made without onion and garlic! It is delicious, requires pantry staples, and makes a great side dish.

This aromatic dish of Panch Phoron Potatoes is easy to make and distinguished from your routine potato curry. It consists of stir-fried potatoes seasoned with highly flavorful Panch Phoron mix.

Jump to:

About Panch Phoron Potatoes
Why You Will Love This Dish
Ingredients
Step-by-Step Directions
Serving Suggestions
Storing Suggestions
Helpful Tips
More Potato Sabji
Recipe Card

About Panch Phoron Potatoes

In India, you will find various Potato or Aloo sabji recipes from one place to another. Moreover, every family has its own way of making it.

Aloo sabji or curry is one of the easiest and most popular dishes. Most of the kids especially love to have it rather than green sabji.

In this recipe, potato Sabji is made with the popular Bengali five-spice blend Panch Phoron. Panch Phoron provides excellent aroma and flavors to the dish. Panch Phoron Potatoes are moderately spicy, slightly tangy, and delicious.

I recently posted the Panch Phoron spice mix recipe. So, I decided to share the recipe for Panch Phoron Potatoes.

This recipe requires only pantry staple ingredients; if you want to skip asafoetida and ginger, you can do it. Even without these elements, the Sabji tastes delicious and flavorful.

Why You Will Love This Dish

Panch Phoron Potatoes are comforting and delicious.
They are moderately spicy, slightly tangy, and highly flavorful.
Bengali five-spice mix makes the dish aromatic, colorful, and high on taste.
It is an easy and simple dish, perfect for a side dish or with Indian Flatbread.
Panch Phoron mix, used for this recipe, is quick to make and does not need roasting or grinding.
It is suitable for vegan and no onion, no garlic diet.

Ingredients

Potatoes: I have peeled the potatoes for this recipe. But if you like them with the skin, wash them thoroughly, scrub them, and then cut them into small pieces.
Panch Phoron: It is a mix of five whole spices: cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, and fennel seeds. There is no need for roasting or grinding for this spice blend. I have published the Panch Phoron recipe; you can find it here: Panch Phoron (Bengali Five-Spice Blend).
Oil: You can use any choice of cooking oil for this recipe.
Hing: I would like to add asafoetida to this potato Sabji, but you can skip it.
Ginger and Green Chilis: Ginger adds earthy flavor, and green chilis adds spiciness. Add the ginger and green chilis according to your taste preferences.
Curry Leaves: They add great flavors to this Bengali dish. Curry leaves are easily available in grocery stores. I always freeze the curry leaves after buying them for longer storage.
Tomatoes: Tomatoes add color, tanginess, and moisture to this dish. However, you can make Panch Phoron Potatoes without tomatoes.
Spices: We need only turmeric powder besides Panch Phoron spice mix. Do not add any other spices, as Panch Phoron is highly aromatic and flavorful.

Step-by-Step Directions

Heat oil in a thick-bottomed pan and add panch phoron spice blend.

Saute the spice mix on low-medium heat for about a minute until the seeds change color slightly and become aromatic.
Saute the spice mix in oil is an essential step of the recipe.
When we cook Panch Phoron in hot oil, all the seeds release their flavors in the oil and, ultimately, in the dish.
However, do not roast the spices too long; otherwise, the seeds taste bitter.

Add chili, ginger, curry leaves, and hing.
Mix well and saute for a few seconds.

Then, add chopped tomatoes and cook for 2-3 minutes or until the tomatoes are soft and mushy.

Add potato cubes, turmeric powder, and salt.

Stir well, sprinkle a dash of water over the potatoes, and cover the lid.
Cook the potatoes on low heat for 15-20 minutes or until thoroughly cooked.
Stir the potatoes occasionally.

Remove the lid, taste, and adjust the salt as required.
Add finely chopped coriander leaves and stir well.

Turn off the heat and transfer the Sabji to a serving bowl.

Serving Suggestions

Serve hot Panch Phoron Potatoes with Roti, Thepla, or Puri.
It can be served as a side dish with another vegetable or paneer curry.
This quick and straightforward recipe can easily be made as a side dish with other lentil preparations.
Or, serve it with Dal and Rice.
It makes a delicious Indian wrap. Place the Panch Phoron Potatoes in the Roti and roll the Roti to make the wrap. Then, pack it for a lunchbox for you or your family.

Instead of serving it with plain Roti or Paratha, you can serve it with veggie-loaded Paratha. Some suggestions are:

Storing Suggestions

If you have leftovers, refrigerate them in an airtight container for up to two days. Reheat in the microwave or on the stovetop. If you use a stovetop, reheat the sabji in a small pan or skillet on low heat. Sprinkle a few drops of water if needed.

Helpful Tips

Potatoes: Cut the potatoes into small cubes for faster cooking.
Panch Phoron: This spice blend is super simple and easy to make. It is essential to saute the spice blend in hot oil until they sizzle and splutter for maximum flavor. You can check out the detailed recipe here: Panch Phoron (Bengali Five-Spice Blend).
Hing: Do not add asafoetida for a gluten-free diet or use a gluten-free Hing.
Cooking: The cooking time of potatoes will depend on the type of potatoes. After covering the lid, make sure to open it frequently and stir the mixture to prevent potatoes from sticking to the pan.