Panch Phoron Aloo Posto

Name: Panch Phoron Aloo Posto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Bengali
Ingredients: 400 g Potatoes; 3 tbsp poppy seeds; 0.5 tsp panch phoron; 3 pieces Green chillies; 2 tbsp mustard oil; 0.5 tsp turmeric powder; 100 ml Water; 0.75 tsp Salt

Potatoes simmered in a mild poppy seed paste flavoured with panch phoron, popular in Tripura's Bengali-influenced valley households.

🇮🇳India· Tripura

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 200 kcal

Ingredients

0 of 8 gathered

Servings

400 g Potatoes — peeled and cubed
3 tbsp poppy seeds — soaked and ground to a paste
½ tsp panch phoron — whole five-spice mix
3 pieces Green chillies — slit, plus one for paste
2 tbsp mustard oil
½ tsp turmeric powder
100 ml Water
¾ tsp Salt — to taste

Equipment

•Kadai
•Grinder

Nutrition

Per serving, approximate

Calories: 200 kcal
fat: 11 g
carbs: 24 g
fibre: 3 g
protein: 4 g
calories: 200 kcal

Instructions

1
Grind the soaked poppy seeds with one green chilli until you get a smooth paste.
2
Heat the mustard oil in a kadai (deep pan). Add the panch phoron (five-spice blend) and sizzle until it sputters.
3
Add the cubed potatoes and turmeric powder. Stir well to coat the potatoes evenly.
4
Fry the potatoes on medium heat for 5 to 6 minutes until the edges turn lightly golden.
5
Add the poppy seed paste. Mix it thoroughly with the potatoes.
6
Add the slit green chillies. Splash in a little water if the mixture looks too dry.
7
Cover the pan and cook on low heat for 10 to 12 minutes until the potatoes are fully tender.
8
Add the salt and stir well. Serve warm.

Chef's tips

Soak the poppy seeds for at least 30 minutes before grinding so they blend smoothly. Keep the heat low after adding the paste so it does not turn grainy.