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Potato curry with 5 seeds (Aaloo Panchforan)

Updated on December 29, 2016
aaloo panchforan
aaloo panchforan | Source
aaloo panchforan ready to be served
aaloo panchforan ready to be served | Source

When I first heard about this famous Indian recipe of East India (mainly Bihar) , I was curious to find how will it taste as it was prepared without the use of curry powder. The term Panchforan basically is a mixture of fennel seeds, mustard seeds, fenugreek seeds, onion seeds and cumin seeds. Some people prefer to use carom seeds instead of cumin seeds. This mixture can also be made in home, however this is found in the local grocery stores. It is said to taste better with mustard oil but I preferred to cook it with the usual vegetable oil. The preparation is really easy and the husband seemed delighted after eating it!

Serving 4

  • Potato 8 medium sized - cubed
  • Tomato 3 medium sized chopped in small pieces (you can use tomato puree instead of this)
  • Oil 4 tsp
  • Panchforan ( a mixture of fennel seeds, mustard seeds, fenugreek seeds, onion seeds and cumin seeds)
  • Red chili powder - as per taste
  • Chili as per taste
  • Coriander powder 1/ 2 tsp
  • Turmeric powder 1/ 2 tsp
  • Cumin powder1/ 2 tsp
  • water as needed
  • Salt as per taste
  • Cilantro for garnishing


  • Heat oil in pan in medium heat.
  • As soon as the oil gets hot, add the Panchforan seeds in the pan.
  • Once the Panchforan seeds start spluttering, add the potato pieces to it.
  • Saute the potato pieces for a few minutes.
  • Add the turmeric powder, salt, cumin powder, coriander powder and red chili powder and mix well for at least 2 -3 minutes and cover the pan.
  • The amount of chili and red chili powder depends on how much spicy you want your dish to be, since my husband and I are spice lovers, the amount of chili and red chili powder is slightly higher in my recipes.
  • Lower the flame and let the potatoes cook for at least 5 -6 minutes.
  • Add the chopped pieces of tomato in the pan. Mix well for 2 -3 minutes.
  • Add water in the pan. The quantity of water depends on how much curry / gravy you want and cover the pan.
  • After 5 - 10 minutes, see if the potatoes are tender or not. You will find out that the curry has become red in color and the oil will be seen floating on the top.
  • Garnish with chopped pieces of coriander and serve hot with rice or bread.

Some more potato recipes :-


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    • dipsmi profile image

      dipsmi 4 years ago from Plymouth, Minnisota

      Thanks DeborahNeyens :) this is one of the easiest potato curry recipes I have ever prepared!

    • DeborahNeyens profile image

      Deborah Neyens 4 years ago from Iowa

      I love potatoes with curry (and, well, with just about anything). Thanks for sharing your recipe. It sounds delicious.

    • dipsmi profile image

      dipsmi 5 years ago from Plymouth, Minnisota

      Ruchira, it sure is tasty!!!

    • Ruchira profile image

      Ruchira 5 years ago from United States

      it sure is delicious. I make it often and the spices make this veg so delectable.

      voted up indeed!

    • dipsmi profile image

      dipsmi 5 years ago from Plymouth, Minnisota

      that seems great Natashalh, do try it and share your experience with me 1

    • Natashalh profile image

      Natasha 5 years ago from Hawaii

      Strangely, I think I have all the ingredients needed for this, though I will have to mix the seeds together, myself. I was wondering what in the world to do with all the potatoes a roommate just left here when she moved - this seems perfect! Thanks!

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