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Saag Aloo with Mustard Oil and Panch Phoron
85% authentic · Bengali-Indian
A regional variation of Saag Aloo, incorporating the pungent flavor of mustard oil and the complex aroma of 'panch phoron' (a five-spice blend) common in Bengali cuisine.
Ingredients
- Spinach1 lb
- Potatoes1.5 lbs
- Onion1 small
- Garlic3 cloves
- Green chilies2
- Mustard oil2 tbsp
- Panch Phoron (Bengali five-spice blend)1 tsp
- Turmeric powder1/2 tsp
- Red chili powder1/4 tsp
- Saltto taste
- Water1/4 cup
Steps
- 1
Wash and chop spinach. Peel and cube potatoes. Finely chop onion, garlic, and green chilies.
- 2
Heat mustard oil in a pan over medium heat until it just begins to smoke. Reduce heat to low.
- 3
Add panch phoron and let it splutter and release its aroma. Be careful not to burn.
- 4
Add chopped garlic and green chilies. Sauté for 30 seconds.
- 5
Add chopped onion and sauté until translucent.
- 6
Add cubed potatoes, turmeric powder, red chili powder, and salt. Mix well.
- 7
Add 1/4 cup of water, cover, and cook on low heat until potatoes are tender, about 15-20 minutes. Stir occasionally.
- 8
Add the chopped spinach. Stir until it wilts and combines with the potatoes, about 5-7 minutes.
- 9
Adjust salt and serve hot, enjoying the distinct flavor of mustard oil.
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