Achari Aloo Or Paneer

A change to my daily potato dish or Paneer is to add  panch pohran, also known as Bengali spices..I like to add 1 tbsp of diluted chutney (tamarind or coriander) in ¼ cup of water and mix it few minutes before I remove it from stove top. Recipe follows..

Ingredients

2 cup potato or paneer
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1/2 cup fine chopped onions
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup  curd
1 tsp plain flour (maida)
3 tbsp chopped corriander
3 tbsp oil
salt to taste

Method

Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.

Heat the oil and add the seed mixture.

When they crackle, add the onion and sauté till it turns translucent.

Add the Potato, turmeric, chili powder, black salt and stir for some time.

Add the curd, sprinkle the plain flour and mix well.( If  curd too sour add ¼ cup of milk)

Add the coriander and salt and bring to a boil.

Serve hot with rice or rotis.