Name: ALOO PANCH PHORAN
Prep time: PT0HM
Cook time: PT0HM
Ingredients: 1/2 kilogram Potatoes (Baby); 1 teaspoon Cumin seeds; 1 teaspoon Nigella Seeds; 1/2 teaspoon Nigella Seeds 1 tsp Fennel seeds; 1/2 teaspoon Fenugreek Seeds; 1/2 teaspoon Mustard seeds; 2 teaspoons Red Chilli Kashmiri; 1/4 teaspoon Turmeric; 2 teaspoons Coriander powder; 1 tablespoon Coriander leaves; 3 Green chilies; 1 Ginger - finely chopped; 3 tablespoons Oil; 2 Tomatoes, pureed

Instructions

Boil the potatoes in the pressure cooker over low-medium flame until a whistle and let the pressure subside naturally.
Let it cool, peel it and depending on the size of potatoes, halve it or leave it as is.
Heat oil in non-stick pan over medium heat. Add Panch phoran spices and allow to cook for 30-45 seconds. Stir in chopped chilies and ginger and saute for 30 seconds.
Then, add in tomato puree and other ground spices - red chilli, coriander and turmeric powder. Mix, lower the flame and let the tomato puree cook until oil starts floating on top, about 2 mins.
Stir in boiled potatoes and black chickpeas, 1 and 1/2 cup water, salt and mix. Cover the pan and simmer it for 5-7 minutes on low flame.
At the end. Stir in chopped coriander leaves and transfer to serving bowl. Serve this delicious curry with bread of your choice or steamed/jeera rice.

ALOO PANCH PHORAN

Ingredients

Instructions

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