Aloo panch phoran Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add panch phoran spice mix (fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds).
• STEP 2.Add chopped potatoes to the pan and sauté for a few minutes.
• STEP 3.Add turmeric powder, red chili powder, and salt to the pan.
• STEP 4.Cover the pan and cook on low heat until the potatoes are tender.
• STEP 5.Garnish with fresh coriander leaves and serve hot.

Cooking Tips

• Panch phoran spice mix can be made at home by combining equal parts of fenugreek seeds, nigella seeds, cumin seeds, mustard seeds, and fennel seeds.
• You can add green chilies or ginger for extra flavor and heat.
• Make sure to cook the potatoes on low heat to ensure even cooking and prevent burning.
• Serve the aloo panch phoran with rice, roti, or paratha for a complete meal.

Storage and Serving

• Aloo panch phoran is best served hot and fresh.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the dish in a microwave or on a stovetop before serving.