Tuesday, 13 March 2012

Aloo Panch Phoran~ Potatoes with uniquely Bengali (east Indian) spice mix

Made n Enjoyed
Hello readers,
In search of one wooden salad bowl, I roamed around whole town today, but no luck :-( came home with very tired feet and light headache. So quickly had my masala tea and thought of cooking. I like to cook our dinner early, so as soon as kids come home they can have a proper meal and get on with their school work. Did not want to cook anything very fancy, just one sabji, salad and roti. Wanted to make potato sabji, cooks very quick in pressure cooker. As soon as I started heat oil to make vaghar for potatoes, I saw my masala dabba and it was lacking one ingredient...that was mustard seeds, but oil was hot and I didn't wanted to run to my pantry to get out more mustard seeds,just in time I spotted a bottle of Panch Phoran !! I thought why don't I just add panch phoran, beacause it contains mustard seeds any way.






  1. Red Chili Powder
  2. Cumin seeds
  3. Mustard seeds
  4. Cumin seeds and Corinader seeds Powder
  5. Turmeric Powder
  6. Garam Masala powder
  7. Asafoetida ( hing )

Dinner was ready and when kids and hubby started their meal, they all came with one word "Superb", hubby started asking me about it and I explained it to him..he said he wants this sabji on our regular menu and asked me why don't I put it on my blog too ? So, just before I had my dinner I quickly took pics of this sabji, was getting dark outside too, so couldn't take good pics, but let me tell you taste was brilliant and it was lovely aromatic sabji...



You will need:-
  • 500 g potaoes peeled and cubed
  • 150 g plum tomatoes crushed ( you can use fresh too )
  • 2 tsp green chillies and ginger finely chopped
  • 7-8 curry leaves
  • 2-3 tbsp oil
  • 1 tsp Panch Phoran ( easily available from asian shops or if you want to make at home please see my recipe )
  • Salt to taste
  • Pinch of asafoetida ( hing )
  • 1 tsp sugar ( optional )
  • 1 tsp red chilli powder
  • 1/2 tsp tumeric powder
  • 2 tsp cumin and coriander powder
  • 1/4 tsp garam masala
  • Handful of fresh chopped coriander leaves
  • 11/2 cup water
Method:-
Heat oil in a heavybottom pan or kadai.
Add panch phoran and hing,when they begin to crackle add curry leaves and chopped chillies and ginger.
Fry them just for few seconds, add crushed tomatoes. Lower the heat.
Now add all the masala powder with salt and sugar and cook the tomatoes till oil rises to the top.
Add potato pieces and stir well. Add 1 cup water, mix well and cover the lid and cook poatoes on a moderate heat for 15-20 minutes (stir occasionally ) or till well cooked and gravy thickens. If you think there is not much water left and potatoes are not fully cooked, add little more water. I made mine in pressure cooker with 2 whistles. Garnish with fresh chopped coriander leaves and serve hot with rice, roti or Naan bread.

11 comments:

  1. Simple yet so satisfying.

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  2. love this simple n delicious alu curry

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  3. Potato in any form is tasty.. Looks yumm

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  4. wow...
    looks delicious and very tempting dear :)

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  5. looks absolutely delicious.

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  6. lovely potato recipe, jag..panch phoron is one such spice, everybody has to fell in love with it..looks appetizing and nice click, btw

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  7. lovely and simple curry...looks delicious

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  8. The subji looks colourful and delicious. Regarding the wooden salad bowl, I had seen it last week in TK Maxx and Debenhams. Please check in your local store, you may be lucky.
    Tej

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    Replies
    1. Thank you Tej..yes I have got my wodden bowl from TK Maxx..I didn't know that they do sell ketchenware stuff..while I was looking for it, I went to hobbycraft store and asked one of the assisitant, she told me to try TK Maxx...Thank you very much..:-)

      Have you watched my another show today ?

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  9. Love your recipes! This one looks and sounds delicious. I like to use panch phoran in my vegetables and dal too. I will be trying this one soon.

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