Quick Potato with Bengali Panchforon or 5 Spice Mix or you can also make with only kalojeere/Nigella from the Bengali day to day cuisine.Its fast and tasty.
Preparation time - 5 min
Cook time - around 15 min
Ingredients
1. One big Russet Potato (1 and 1/2 cups chopped Potato )or any potato of your choice.
2. Bengali panchphoron or five spice mix(whole cumin or jeera ,whole fennel or mouri,wholefenugreek or methi,whole nigella seeds or kalojeere,black mustard seeds)1 tsp.
3. One dry red chilly
4. Salt 1 tsp or as per taste
5. Turmeric powder 1/4 tsp
6. Habanero or Indian green chilly or any flavourful chilly.Generally Indian chilly is used(use it as per your heat tolerance)
7. Water as needed as per the gravy thickness you like,I used little more than 1 cup approx to make the potato gravy ,I made it on the drier side.
8. Preferably mustard oil around 2 tsp.
Preparation
1. Wash and clean the Potato, peel it and dice it into small cubes as shown in the
picture.
2. Chop the green / Habanero chilly.
Lets cook
1. Heat an utensil with 2 tsp of oil and when its hot add the dry red chilly wait till it turns brownish so that the flavours are incorporated in the oil. After this you can remove and keep the chilly for garnishing after cooking or can cook with the potato if you want the potato to be spicy hot.
2. Add the Bengali five spice mix or panchphoron and wait till mustard seeds splutter.Lower the flame at this time .
3. Add the cubed potatoes and turmeric powder and mix.
4. Let it cook for 3-4 minutes mixing intermittently.
5. After this add 1 cup water to just cover up the potatoes and wait till it boils.
6. Add salt and cover and cook till the potatoes are done checking intermittently.
7. Lastly add the green chilly for the flavour and let it sit for a min or so.
8. Enjoy it with Roti, Paratha, Luchi/puri or with Muri (puffed rice).
Note
Since minimum spices are used its important that the green chilly should be flavourful for a beautiful aroma and heat to impart to the dish.
Pictures:-
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