• 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.