Panch Phoran Aloo | Potatoes tempered with Panch Phoran

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For the final day, I have something to share with the famous Panch poran spice blend that I posted for the Indian Basics. As always when we try something new, it ends up being experimented with potatoes. Aloos are such unforgiving things, that you can just about add anything and still get a delicious one out. When I had made this version of the famous Panch Phoran Aloo, I never imagined it will be such a hit with the elders at home. Both Amma and Athamma loved it and were saying that we should include this dish more often. 
I always stock Kalonji, well I got a packet of it, that’s been with me for ages. At least it looks that way to me. Anyway knowing that I always have it at hand, making this dish wouldn’t be such a hard thing to arrive at. Talking about Athamma, yes she is back home from her vacation. Maybe that’s one of the reasons for the sudden showers this morning, it was such a plasant and chill morning, I actually slept in, only getting worked that I might be late for cooking the lunch box for kids. I rememebred then that it’s a day off for the boys and half day for Konda. She has her sports day tomorrow and studies have been on the lean side for a week. 
Panch Phoran Aloo
Panch Phoran Aloo
Seeing Athamma back home, boys were elated. I commented on it to hubby dear on how jubiliant the boys look, he looked at me and said I should first look at myself. Well I said it’s only true that we miss family right. Anyway I can now cook those dishes that I have planned for the rest of the week.

Coming to the recipe, it’s the most simplest dish you can make, yet we wondered how we have never made it till now. This is again something I had first made couple of months ago being inspired by this recipe.

Panch Phoran Aloo
Ingredients Needed:
Panch Phoran – 1 tsp
Potatoes – 1 big
Salt to taste
Ghee -1 tsp
Hing a pinch
Red chili powder – 1 tsp
How to make the Panch Phoran Aloo
Wash and prick the potatoes, microwave for 8 mins for it to be cooked tender.
Soak in water and peel the skin. 
Heat a non stick pan, add ghee, temper with hing, panch phoran, saute well. Then add roughly crushed boiled potatoes and mix well. Cook in sim for 5 mins and it’s done.
Original recipes calls for a pinch of sugar to be added and there was no chili powder. I can’t imagine doing either so I have adapted to our taste. The only thing that mattered at the end was the fact that it tasted awesome.

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