Panch Phoron Potatoes are full of flavors, seasoned with a Bengali five-spice blend, and made without onion and garlic! They are delicious, require pantry staples, and make 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 a highly flavorful Panch Phoron mix.
Flavorful 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; you can skip asafoetida and ginger if you want. 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.
- This recipe uses Panch Phoron mix, which is quick to make and does not require roasting or grinding.
- It is suitable for vegans with a no-onion or no-garlic diet.
Ingredients and Notes
- Potatoes: I have peeled the potatoes for this recipe. But if you like them with the skin, wash them thoroughly, scrub them, and cut them into small pieces.
- Panch Phoron: Panch Phoron is a mix of five whole spices: cumin seeds, mustard seeds, nigella seeds, fenugreek seeds, and fennel seeds. This spice blend does not need roasting or grinding. I have published the 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 add spiciness. Add the ginger and green chilis according to your taste preferences.
- Curry Leaves: Curry leaves add great flavor to this Bengali dish. Curry leaves are easily available in Indian grocery stores.
- 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, other than the Panch Phoron spice mix. Do not add any other spices, as Panch Phoron is highly aromatic and flavorful.
How To Make Panch Phoron Potatoes
- 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.
- Sauteing 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 pot with a 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 For Panch Phoron Potatoes
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 it sizzles and splutters 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 their type. After covering the lid, open it frequently and stir the mixture to prevent the potatoes from sticking to the pan.
More Potato Sabji
Recipe Card
Panch Phoron Potatoes (Potatoes with Bengali Five Spice)
Video
Ingredients
- 2 tablespoon oil
- 1 tablespoon Panch Phoron spice blend
- 1 teaspoon green chili paste or to taste
- 1 tablespoon freshly grated ginger
- 8-10 curry leaves
- ¼ teaspoon Hing
- 1 medium tomato finely chopped
- 4 medium Potatoes (peeled and cut into small cubes)
- ½ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon finely chopped coriander leaves
Instructions
- 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, the spices should not be burnt; otherwise they 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 mix 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.
Notes
- 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, open it frequently and stir the mixture to prevent the potatoes from sticking to the pan.
Nutrition (Approximate Values)
Sarah says
This was delicious! I used potatoes and cauliflower, served with mint chutney. Absolutely fantastic!
Jigna says
Hi Sarah! I am glad to know that you liked the recipe. The idea of serving with min chutney is excellent!