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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 Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
rice accompaniment
Cuisine:
Bengali
Keyword:
capsicum curry recipe, Panch Phoron Potato Capsicum Curry, panch phoron recipe
Servings:
4
Calories:
182
kcal
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:
182
kcal
|
Carbohydrates:
33
g
|
Protein:
4
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Sodium:
598
mg
|
Potassium:
822
mg
|
Fiber:
5
g
|
Sugar:
4
g
|
Vitamin A:
1904
IU
|
Vitamin C:
107
mg
|
Calcium:
26
mg
|
Iron:
2
mg