Have you tried the Bengali five spice blend yet? If you haven’t, you should give it a try.
Panch Phoron (Panch=Five, Phoron=Temper/Flavoring) is a spice blend and is usually used to flavor the food by using in little quantities by tempering the dish.
The distinct aroma of Bengali cuisine is mostly due to the use of Panch Phoron. The spice mix is a blend of the fennel/saunf seeds, black mustard seeds (sometimes this is substituted with radhuni or celery seeds), nigella/kalonji seeds, golden- buff fenugreek/methi and brownish-buff-colored cumin/jeera seeds. The seeds are combined in equal quantities and a little bit of this mix goes a long way in enhancing the flavors of a dish.
I found this unusual looking potatoes the other day. They looked like fingerling potatoes, but in a much deeper red shade.
I came home and looked up and found that these are the French fingerling potatoes. The French fingerling potato is known to be a gourmet quality fingerling with purplish skin and yellow flesh inside. The flesh has a ring of pink/speckled pink when cut across.
“French fingerling potatoes understandably acquired their descriptive name due to their oblong and skinny shape. Rather dry and flour like, this potato variety offers quality and a delicious nutty flavor. Wrapped in a pinkish-red skin, the moist yellow flesh also has streaks of pink. Fingerlings measure between two and four inches in size.” (source)
This post is submitted to WHB #268, hosted by Astrid of Paulchen’s Foodblog.
Fried potato is universal. With a little bit of tweaking, a little addition of spice, they are a blast and often considered a comfort food in many cuisines. Potatoes with Panch Phoron is a dish with a different kind of flavor than the everyday deal! A lovely side dish, with an exotic flavor for many, this is considerably easy to make. Back home these fried potatoes are usually served with dal/lentils (another recipe where I have used the Panch Phoron).
I have come to the conclusion that they work great as snacks too, just like you would eat the french fries and is is worth indulging once in a while.
Potatoes with Indian Five Spice
Ingredients:
- 1 lb fingerling potatoes, (or any potatoes) cut into strips or wedges
- 1.5 tablespoons mustard oil or any vegetable oil
- 2 whole dried red chilies
- 1 teaspoon panch phoron
- 1-2 fresh hot green chilies, such as Serrano or Thai bird, thinly sliced (or adjust amount to taste)
- 1/2 teaspoon turmeric powder
- salt to taste
- fresh chopped cilantro/coriander, to garnish (optional)
panch phoron = cumin, fennel, mustard (may be substituted with radhuni/celery seeds) methi/fenugreek and nigella/kalonji/onion seeds combined – each in equal quantities.
Preparation:Note: It is ok to parboil the potato wedges; just about 2-3 minutes in the microwave or in boiling water. But it is optional. If you are parboiling, adjust the cooking time in the pan. The potatoes should be slightly crisped at the edges and fork tender.
In a large pan/skillet heat the oil. When the oil is shimmering hot, add the red dried chilies and fry them on both sides until very dark brown. Add the panch phoron and let the spices sizzle and crackle for about half a minute. Add fresh chilies and the potatoes.
Add turmeric and salt mix well while tossing; cook at high heat for about 5 minutes until the potatoes are heated through and slightly browned at the edges. Lower the heat and cover the pan. Cook till the potatoes are cooked through and fork tender and slightly crisp on the edges. Increase the heat and dry off any remaining moisture in the pan. Taste and adjust the seasonings and fold in the cilantro. Serve hot, or at room temperature.
A simple delicious dish with lots of memories from home…
Related Posts:
Poppy Seed and Chick Pea Crusted Potatoes
That spice mix is great! What a mouthwatering potato dish.
Cheers,
Rosa
Stunning photos. When I quickly browsed through this post, I was thinking ”why has she got photos of plums in a potato pos?”……Tehee….Don’t think I’ve ever seen potatoes like that before. Yummy photos!
You can’t go wrong with fried potatoes. These would make an awesome combination with dal. Love the five spice blend!
Wowo once i am going to try this with normal potatoes I dont think i have seen them here but then I never look so maybe they have it ehre.
I love potato dishes and you got my attention right away with these.
Your page has loaded a bit funny for me, hoping it is a fluke.
There’s always a good reason to make fried potatoes and with spices that too panch phoron…Who can say no to that! Lovely pics Soma 🙂
Great looking potato salad with five spices. Love the panch phoran. Have you ever made other types of potato salad? My favorite is Nepli Potato Salad or Aloo Sadeko at http://desigrub.com/2009/12/aloo-sadeko/ . Will love to hear your comments on the Nepali verison.
halved potato looks fab! and i’m in for any kind of potatoes fry …OK now i have try this five spice 🙂
Not sure of that’s a bengal thing or smething else but my mom cooks food very similar to what u do. We used to have panchforan in a lot of our stir fries growing up!
I LOVE panch phoran, Soma! It’s funny though, one of the spices tastes like stinky socks to my friend when he tried it.
Ha! ha! i think I know which one. it has to be the fenugreek:-) I am almost sure. It is really pungent and the most unusual kind of spice for those who are not familiar with it.
WOW WOW WOW I just love Panch Phoron with potatoes. This french Potatoes looks amazing, never seen before!!!
Love all those spices!!! Great side dish.
I’d love to try Panch Phoron. I’ll have to look for it at our new spice shop. Sounds fantastic with the French fingerlings.
Panch purem is great stuff, one of my favorite spice mixes.
Soma,
Aalu kheye kheye aalu hoye jachi..tobuo aalu dekhe jibhe jol aar nijeke dekhe chokhe jol asche..Jotoi Bikram korina keno ebhabe khele ki kono laabh ache..Ekhoni korte jachi…paanch phoron diye aalu…
Absolutely yumm .. I always admire ur shots..
That’s the Indian and spicy version of the patatas bravas !
They look yummy !
There is nothing that you make that I do not suddenly yearn for 🙂
Delicious. Everytime I come here I’m inspired to include more Indian food in my life.
Wow…the potatoes are looking amazing..will surely try all five spices at one go !
oh this looks gorgeously yummy!
Never used the spice but I have heard about it and I have never ever seen or heard about the potatoes. The dry dish looks delicious.
Drona will just love this !!!
Those potatoes look interesting, hope I can get them here too. I was introduced to this Panchphoran masala by my Bengali neighbor in Delhi. Love the flavors it impart to the dishes.
slurp
wish ya happy weekend,..
you blog is fantastic!
beautiful pictures and yummy recipes!
thank you very much for your comment on my blog 🙂
What a beautiful and interesting shot of the fingerling potatoes, the red ring inside is so pretty.
Love the photos and the combination of flavors, I’ve not experienced Panch Phoron before.
Soma … ektu phulko luchi chai etar shonge. Methi dana stinking socks er moton gondho … ekhono haaschi. 🙂
What a unique spice blend! I’m definitely going to have to give it a go! These potatoes look fabulous, as well!
Eyi alu ta ki shundor dekhte Soma. Like Sharmila said, ektu luchi aar aachar diye aami shob ta shesh kore debo. Aami choto baela paanch phoron torkari theke ber kore phele ditaam. I was so stupid.
This potatoes are in Fall produce here, we still get it. I never tried the 5 spice yet, delicious and bold flavor!
Those potatoes look absolutely delicious! We’d love for you to share your recipe and images at dishfolio.com!
Lovely potatoes dish…I love the five spice mix, so aromatic & flavorful!
Wow does that look ever so good. I would love to have those for my breakfast this morning.
I have never seen buff colored cumin seeds. I will have to look now. I will try the spice blend.
Thank you for joining us this week at Weekend Herb Blogging!
The round up is up at: http://foodblog.paulchens.org/?p=3422
Bengali panch phoron and french potatoes: two new entry for my own vocabulary..thanks! Simple and aromatic recipe..I can feel the smell!
I love the mild, yet Bengali distinct flavors from Panch Poran. We love our aloo this way and this one looks very tempting.
Totally sold on the Panch Phoron!
What wonderful combination of spice and potatoes. Your photos are making my mouth water!
I’d love for your to submit them to Vegolicious, a vegetarian food photo gallery where readers can browse beautiful photos to discover new recipes and wonderful blogs. If you would like to share this recipe with our readers please submit a photo along with a link to this post.
I prepared it with yams and it was amazing, thank you!
This is my version:
http://www.erbeincucina.it/661.html
[…] Soma at eCurry from Texas created Potatoes with Indian Five Spice […]
Some yummy appetising clicks!! And amazing presentation..Must have been great tasty potatoes. MUST TRY