Panch Phoron Aloo | Potatoes tempered with 5 spices

In Bengali, paanch means five and phoron means spice.  Panch Phoron - also known as panch puran, panchphoran is a spice blend that consists of 5 spices in equal quantity.  It is generally used in Bengali, Assamese and Oriya cuisine.

It is mainly used for tempering and used as a whole and never ground or used as powder.

Panch Phoron has the following spices:

Fenugreek (methi)
Nigella seeds (kalonji/kalo jeera or onion seeds)
Cumin seeds (jeera)
Mustard seeds (rai or shorshe)
Fennel seeds (saunf or mouri)

Ingredients:

• Potatoes - 4 medium
• Panch Phoron - 1 tsp
• Red chillies - 2
• Turmeric - 1/4 tsp
• Red chilli powder - 1/2 tsp
• Salt - As per taste
• Oil - 1 tbsp

How To Prepare Panch Phoron Aloo:

• Wash and peel the potatoes and cut them into small cubes.
• Heat oil in a kadai and add the panch phoron. When it starts to splutter and change color, it gives out a good aroma.  Add the red chillies, potatoes, turmeric and mix well and fry till the potatoes start turning brown around the edges.
• Add red chilli powder and salt, mix well and let it cook for 2 minutes.
• Then add about 1-2 cups of water, keep the flame low and let the potatoes cook for about 7-8 minutes or till the potatoes are cooked.
• Tastes yumm with parathas or puris.