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    Home » Blogging Marathon » Panch Phoron Potato Capsicum Curry

    Panch Phoron Potato Capsicum Curry

    Posted on January 25, 2017 · Last Updated on June 17, 2021 · By Srividhya G · 24 Comments

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    Panch Phoron Potato Capsicum Curry collage of three images

    Panch Phoron Potato Capsicum Curry is a simple potato and capsicum stir fry made with the Bengali famous panch phoron spice mix!

    Panch Phoron Potato Capsicum Curry served in a small white bowl on top of a wooden board

    Making Potato Capsicum Curry with Panch Phoron

    Exploring other cuisine and learning their spices is always fun and interesting too.  During last April month marathon, I saw my fellow bloggers posting recipes from Bengali cuisine featuring this panch phoron spices. To be honest, that marathon was my main source of inspiration and I started exploring recipes from Bengal.

    Slowly, I started to try the recipes and modified some to suit our taste buds and started to post them in my blog too. Today’s recipe is one such simple recipe with panch phoron mix.

    I cannot call this as a traditional and authentic Bengali recipe. In fact, I am still getting acquired to mustard oil, so for this recipe, I went with regular sunflower oil. I just used panch phoron mix and combined it along with our favorite vegetable. We personally love the combination of potato and capsicum.

    These two pairs well and it’s a perfect side for both rice and roti. It is easy to chop these two vegetables too. I included besan just to get the brown crust and but that’s completely optional.

    Overhead on the delicious Panch Phoron Potato Capsicum Curry served with chillies

    What Is Panch Phoron Mix?

    So what’s this panch phoron mix? It’s blend of 5 seeds or spices. It is popularly called as Bengali 5 spice mix too. The spices are seeds here, not the powder.

    So the panch phoron mix is the equal quantity of Nigella seeds (Kalonji), Yellow mustard seeds (Rai, some mix have black too. The one that I used had yellow mustard seeds), Fennel seeds (Saunf), Cumin seeds (Jeera) and Fenugreek seeds (Methi).

    Interesting combination huh? For this recipe, I just used 1.5 tsp, but that is more than sufficient to add that unique flavor. I have tried adding more, but it makes the dish slightly bitter so I think at the maximum you can go up to 2 tsps for this recipe.

    I have the store bought panch phoron mix, but you can prepare this mix easily at home too. It’s just the equal measure of all the above seeds.

    Overhead on a big white bowl full of the Panch Phoron mix

    Here comes the simple recipe.

    Panch Phoron Potato Capsicum Curry Recipe

    Ingredients:

    • Capsicum – 2
    • Potatoes -3
    • Oil – 1 tbsp
    • Panch Phoron mix – 1.5 tsps
    • Red Chilly Powder – ¼ tsp
    • Turmeric Powder –  a pinch
    • Salt – 1 tsp
    • Besan – 2 tsps
    • Water – 3 tbsps

    Prep – Work:

    • Chop the potato and capsicum into small pieces. I chopped into small squares.

    Steps:

    Heating a pan or kadai and add oil and then other ingredients

    • Heat a pan or kadai and add oil.
    • Once the oil is hot, add the panch phoron mix.
    • As the mustard seeds start to splutter, add the chopped capsicum and potato.
    • Add the salt, turmeric powder, red chilly powder and mix well.

    Adding mustard seeds, chopped capsicum and potato

    • Sprinkle some water and cover and cook for 5 minutes. Make sure you stir the veggies once for every two minutes.
    • After 5 minutes, when the potatoes are semi-tender, remove the lids and cook over low heat until the veggie becomes soft and tender.

    Adding the besan and mixing well

    • At this stage, the water should be evaporated and now add the besan and mix well.
    • Cook over low heat for 3 minutes and that’s it. Turn off the heat.

    Simple, yet delicious panch phoron capsicum curry is ready. Stay tuned for my thali post to see how I served this.

    Panch Phoron Potato Capsicum Curry collage of three images

    Notes:

    • We love the combination of potato and capsicum. Instead of combining both, you can either one.
    • Similar curry can be prepared with brinjals and also cauliflower.
    • As I used capsicum, I went with just ¼ tsp of red chilly powder. But adjust the spice as per the veggie and as per your taste preference.
    • After adding besan, if you prefer brown crust, you can additional oil and cook for another 2 to 3 minutes.

    Enjoying this Panch Phoron Potato Capsicum Curry?

    You will love these, too:

    • Mini Bengali Thali
    • Zucchini Dal | Instant Pot Zucchini Stew with Frozen Moong Dal
    • Potato-Capsicum Rice

    Have you made this recipe?

    If you’ve made this delicious curry recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube or Twitter – I will be delighted to see your results!

    Panch Phoron Potato Capsicum Curry served in a small white bowl on top of a wooden board
    Pin Recipe Print Recipe
    5 from 2 votes

    Panch Phoron Potato Capsicum Curry

    Panch Phoron Potato Capsicum Curry is a simple potato and capsicum stir fry made with the Bengali famous panch phoron spice mix!
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: rice accompaniment
    Cuisine: Bengali
    Servings: 4
    Calories: 182kcal
    Author: Srividhya G

    Ingredients

    • 2 Capsicums
    • 3 Potatoes
    • 1 tbsp Oil
    • 1.5 tsps Panch Phoron mix
    • ¼ tsp Red Chilly Powder
    • Turmeric Powder a pinch
    • 1 tsp Salt
    • 2 tsps Besan
    • 3 tbsps Water

    Instructions

    Prep - Work

    • Chop the potato and capsicum into small pieces. I chopped into small squares.

    Steps

    • Heat a pan or kadai and add oil.
    • Once the oil is hot, add the panch phoron mix.
    • As the mustard seeds start to splutter, add the chopped capsicum and potato.
    • Add the salt, turmeric powder, red chilly powder and mix well.
    • Sprinkle some water and cover and cook for 5 minutes. Make sure you stir the veggies once for every two minutes.
    • After 5 minutes, when the potatoes are semi-tender, remove the lids and cook over low heat until the veggie becomes soft and tender.
    • At this stage, the water should be evaporated and now add the besan and mix well.
    • Cook over low heat for 3 minutes and that's it. Turn off the heat.
    • Simple, yet delicious panch phoron capsicum curry is ready. Stay tuned for my thali post to see how I served this.

    Notes

    • We love the combination of potato and capsicum. Instead of combining both, you can either one.
    • Similar curry can be prepared with brinjals and also cauliflower.
    • As I used capsicum, I went with just ¼ tsp of red chilly powder. But adjust the spice as per the veggie and as per your taste preference.
    • After adding besan, if you prefer brown crust, you can additional oil and cook for another 2 to 3 minutes.

    Nutrition

    Calories: 182kcal | Carbohydrates: 33g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 598mg | Potassium: 822mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1904IU | Vitamin C: 107mg | Calcium: 26mg | Iron: 2mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    Sending this recipe to the Blogging Marathon #72. Check out the other participating bloggers here.

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    Filed Under: Blogging Marathon, Dry Curries Tagged With: aloo shimlamirch sabzi, bengali recipes, Blogging Marathon, Easy ones, easy recipes, how to prepare panch phoron aloo subzi, no onion no garlic, Panch Phoron Potato Capsicum Curry, Panch phoron sabzi, potato capsicum stirfry, shimla mirch aloo panch photon subzi

    Reader Interactions

    Comments

    1. Sandhya Ramakrishnan says

      February 02, 2017 at 5:51 pm

      Panch phoran is one of my favorite spice blend ever since I have known it. The curry is so conforting.

      Reply
      • Srividhya G says

        February 06, 2017 at 8:11 am

        Thanks a lot Sandhya. I love Panch Phoron too.

        Reply
    2. @chefmireille says

      February 02, 2017 at 3:25 pm

      I love the flavor of Panch Phoran – great curry~!

      Reply
      • Srividhya G says

        February 06, 2017 at 8:09 am

        Thanks Chef.

        Reply
    3. cookingwithsapana says

      February 01, 2017 at 11:09 am

      Paanch phoran can make any dish so delicious. Yummy curry.

      Reply
      • Srividhya G says

        February 02, 2017 at 8:17 am

        Thanks Sapana.

        Reply
    4. Pavani says

      January 30, 2017 at 1:48 pm

      I love panchphoron and love how much flavor it adds to the dishes. That is one delicious curry you got there.

      Reply
      • Srividhya G says

        January 31, 2017 at 8:19 am

        Thanks Pavani.

        Reply
    5. Priya Srinivasan says

      January 29, 2017 at 8:04 am

      Love the flavor of panch phoran, curry looks delicious!

      Reply
      • Srividhya G says

        January 29, 2017 at 8:19 pm

        Thanks :-)

        Reply
    6. themadscientistskitchen says

      January 29, 2017 at 3:13 am

      Panch phoron is such a yummy spice. I love the flavours. Thanks for reminding me that I have not used it for ages now. Capsicum and potato awesome veggie to make and re-introduce my family to.

      Reply
      • Srividhya G says

        January 29, 2017 at 8:20 pm

        Please do try Archana. Glad I reminded those. Thanks

        Reply
    7. Priya Suresh says

      January 28, 2017 at 4:35 am

      Can smell the flavor of this delicious curry rite from my lappy screen.

      Reply
      • Srividhya G says

        January 28, 2017 at 10:43 pm

        :-) Thanks Priya.

        Reply
    8. Sandhiya says

      January 26, 2017 at 12:19 pm

      As you said, it’s definitely a interesting combination of spices and the curry must be so flavorful and tasty with those spices.

      Reply
      • Srividhya G says

        January 27, 2017 at 8:12 am

        Thanks Sandhiya.

        Reply
    9. Sharmila - The Happie Friends Potpourri Corner says

      January 26, 2017 at 1:09 am

      Nice combo.. Addition of capsicum will give a nice punch to this yummy Aloo!!

      Reply
      • Srividhya G says

        January 26, 2017 at 8:05 am

        Yup… :-) Thanks pa

        Reply
    10. Srivalli says

      January 25, 2017 at 11:01 pm

      I love the flavour this whole spice lends to the curry…very nicely done.

      Reply
      • Srividhya G says

        January 26, 2017 at 8:12 am

        Thanks Valli.

        Reply
    11. usha says

      January 25, 2017 at 10:19 am

      I bought panch phoron three years ago when we did Indian states. Sadly, didn’t get to use it to date :( . Curry looks flavorful with panch phoron.

      Reply
      • Srividhya G says

        January 26, 2017 at 7:59 am

        Thanks Usha.. I started to use it for all my curries. Instead of regular tadka with mustard seeds, urad dal and channa dal, I am using this now.

        Reply
    12. Rajani says

      January 25, 2017 at 9:23 am

      Mustard oil is an acquired taste, just like coconut oil. I like both the oils, but my family won’t warm up to the idea. The curry looks good and the pictures are very nice.

      Reply
      • Srividhya G says

        January 26, 2017 at 7:58 am

        yeah very true. Still getting acquired to mustard oil. Thanks Rajani.

        Reply

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