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Nutrition Facts
Serving Size 1 (230g) Recipe makes 4 servings The following items or measurements are not included below: panch phoron
Calories 295
Calories from Fat 123		(41%)
Amount Per Serving		%DV
	Total Fat 13.7g	21%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 5.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 104mg		4%
Potassium 677mg		19%
Total Carbohydrate 41.0g		13%
	Dietary Fiber 6.0g	24%
	Sugars 9.0g
Protein 3.3g		6%
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By: I'mPat
Nov 13, 2008

From Cook Smart Vegetarian, looks good and saving here till I can get to try. Sounds great for diabetics as it uses sweet potatoe. Wikepedia describe panch phoron as equal amounts of fenugreek, nigella seeds, mustard seeds, fennel and cumin.

SERVES 4 (change servings and units)

Ingredients

750 g sweet potatoes (1 1/2lb, peeled and chopped)
4 tablespoons sunflower oil
2 teaspoons panch phoron
2-4 garlic cloves (sliced)
1 onion (large sliced)
1 tablespoon coriander leaves (finely chopped)

Directions

1
Boil sweet potatoes until soft.
2
Heat a wok, add the oil and stir fry the panch phoran for 1 minute and then add the garlic and stir fry for another minute.
3
Now add the onion and stir fry for 5 minutes.
4
Add the sweet potatoes and coriander and stir fry until all the ingredients are well blended and heated through.
5
Season with salt if desired and serve immediately.

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Featured Reviews for This Recipe

From: Chef #1019728

On Apr 16, 2009

Delish!!! A keeper!

0 people found this review helpful

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From: Chef #1185398

On Mar 24, 2009

2 people found this review helpful

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From: *Parsley*

On Feb 1, 2009

I totally agree with the previous reviewer...... the spice mixture (panch phoron) makes this fabulous!!! I made my own panch phoron using your instructions in the recipe intro. It's one of the finest spice mixtures I've ever tasted and goes so well with the sweet potatoes, onions, garlic and cilantro. I can tell that I'll be making this often. I'm in love! Thanx for posting!

6 people found this review helpful

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From: Celticevergreen

On Dec 20, 2008

Have to say the spicing made this a great dish. A mixture of familiar and unfamiliar flavors. I am also a newcomer to panch phoron but that will not stay that way for long. I'm not a fan of cilantro so I left it out, added the bit of salt LP suggested and served it with a non-vegetarian lamb curry and a wonderful garden salad.

5 people found this review helpful

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