Recipe: Steamed Sweet Potato with Panch Phoran and Spice Mix

 

A warm, spiced sweet potato dish that’s simple, wholesome, and full of flavour. Perfect as a side, snack, or light lunch.

Ingredients:

• Sweet potatoes – 2 medium, peeled and chopped into bite-sized chunks

• Panch phoran – 1 tsp (a Bengali 5-spice mix of mustard, fennel, fenugreek, nigella, and cumin seeds)

• Coriander powder – 1 tsp

• Jeera (cumin) powder – 1/2 tsp

• Kashmiri red chilli powder – 1/2 tsp (adjust to taste)

• Dry ginger powder – 1/4 tsp

• Salt – to taste

• Lemon juice – 1 tbsp (or more to taste)

• Fresh coriander leaves – a handful, chopped

• Oil or ghee – 1 tsp (optional, for tempering)

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Instructions:

1. Steam the sweet potatoes:

   • Steam the chopped sweet potatoes until tender but not mushy. Set aside to cool slightly.

2. Prepare the tempering:

   • In a small pan, heat 1 tsp oil or ghee.

   • Add the panch phoran and let it crackle and release its aroma (about 30 seconds on medium heat).

3. Add the spices:

   • Lower the heat and add coriander powder, cumin powder, Kashmiri chilli powder, and dry ginger powder. Give it a quick stir (do not burn the spices).

4. Mix it all together:

   • Add the steamed sweet potatoes to the spice mix and toss gently to coat.

   • Add salt to taste and mix well.

5. Finish with freshness:

   • Turn off the heat. Squeeze fresh lemon juice over the mixture.

   • Sprinkle chopped coriander leaves generously.

6. Serve:

   • Serve warm or at room temperature as a side dish, light meal, or filling for wraps and salad bowls.

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Tips:

• You can add a handful of roasted peanuts or grated coconut for crunch.

• For a no-oil version, skip the tempering and just mix steamed sweet potatoes with dry spices, lemon juice, and fresh herbs.