Panch foran potato curry

Name: Panch foran potato curry
Total time: 1800 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 6 Potatoes(large sized); 3 Tomatoes (medium sized); 1/2 tsp Fennel seeds; 1/2 tsp fenugreek seeds; 1/2 tsp nigella seeds; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds; 1 tsp chopped ginger; 2 green chillies (chopped); 1/4 tsp Turmeric powder; 2 tsp Kashmir red chilli powder; 2 tsp coriander powder; 4 tbsp mustard oil; to taste Salt

Arti Panjwani @cook_25965824

Raipur

#GA4
#week1
#potato
Panch Foran spice -blend of five spices used initially in the hot oil for tempering the dish in Bengali Cuisine.It is made by using an equal proportion of five spices-fennel seeds, fenugreek seeds, nigella seeds, cumin seeds and mustard seeds.
If you are fond of Potatoes, then you are definitely going to love this curry inspired by Bengali Cuisine

Arti Panjwani @cook_25965824

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Ingredients

30 minutes

4 persons

6Potatoes(large sized)
3Tomatoes (medium sized)
1/2 tspFennel seeds
1/2 tspfenugreek seeds
1/2 tspnigella seeds
1/2 tspcumin seeds
1/2 tspmustard seeds
1 tspchopped ginger
2green chillies (chopped)
1/4 tspTurmeric powder
2 tspKashmir red chilli powder
2 tspcoriander powder
4 tbspmustard oil
to tasteSalt

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Steps

30 minutes

1

Boil the potatoes in the pressure cooker till 2 whistles. Let it cool then peel the Potatoes and chop it.Also make the tomato puree in grinder.
2

Heat oil in the pan add panchforan spices and allow to cook for 30-40sec.then add chillies,ginger and saute it.Add tomato puree and cook until the mixture becomes dry.Now add the dry spices and salt and cook for few minutes.
3

Add chopped potatoes and saute it 3-4 minutes on low flame then add water as per you need the thickness of gravy
4

Once the gravy starts boiling cover and cook for another few minutes.Then Serve hot with puri,parathas, even it goes well with steamed rice.