Aloo Panch Phoron

This is a nice tasty potato side dish using panch phoron a Bengali five spice mix that makes a nice alternative to the usual bombay potato side. You can make your own panch phoron mix of course but I used the some of the Top-op branded mix available in Indian stores or online, it contains fennel seeds, cumin seeds, fenugreek seeds, nigella seeds and mustard seeds.

Serves 4 as a side


1/2 tablespoon of rapeseed oil
2 tablespoons of panch phoron
6 curry leaves
2 onions, sliced thinly
1 inch chunk of ginger
3 garlic cloves, finely chopped
3 green chillis, sliced into rings
1 teaspoon of turmeric powder
300g potatoes, peeled and cubed


  1. Heat the oil in a thick bottomed pan and add the panch phoron and curry leaves and let it sizzle for a minute while stirring.
  2. Add the onions and cook for 3 minutes.
  3. Add the ginger, garlic and chilli and cook for 2 minutes.
  4. Add the turmeric powder and salt and cook for 30 seconds while stirring constantly.
  5. Add the cubed potatoes and mix well to coat.
  6. Add a dash of water, cover and simmer on a low heat for 15 mins stirring occasionally.
  7. Remove the lid and turn the heat to a high and mix well for 5 more minutes to brown the potato slightly.

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