From Aaheli’s Chef’s Corner: Panch Phoron Chhana

 Aaheli, the restaurant at the Peerless Hotel and dedicated to curating Bengali traditional cuisine, takes pleasure in stocking up on a host of summer-specific recipes and serving them to its clients. For example, Panch Phoron Chhana.

In this edition of Aaheli’s Chef’s Corner, we bring you the recipe for Panch Phoron Chhana, a timeless Bengali classic that captures the flavors of the past and celebrates Bengal’s rich culinary heritage.

About Panch Phoron: 

In Asia, panch phoron, or five-spice, has many roots. For example, the Chinese variety uses a mix of 

• Star anise
• Cloves
• Chinese cinnamon
• Sichuan pepper and
• Fennel seed

This mix has a different flavour from the one Bengal is famous for. Throughout the eastern part of India, panch phoron is heavily used and, largely, in vegetarian dishes. But it is generally acknowledged that the mix of

• Fenugreek
• Cumin
• Fennel
• Radhuni
• Black cumin

In equal proportion, as an essential tampering ingredient in a large number of dishes, is a unique contribution from Bengal.

As for its origin, there is hardly any authentic record, but as folklore has it, this mix refers to the five elements of Nature. Be that as it may, this is a spice that renders many dishes the flavour that instantly reminds one of Bengal.

But let us dive down into the recipe of panch phoron Chhana without much ado.

Ingredients:

These days, it is very difficult to think about how much a portion should contain! People are cutting down on food intake. So, in this recipe, we are sharing the proportional quantities that can be scaled up and down depending on your requirements. To start with, you may need

• Chhana (Cottage cheese not paneer)  340 grams
• Potato medium size 2
• Onion medium size 3
• Ginger paste 1 tablespoon
• Garlic paste 1 tablespoon
• Green chilli 2
• Dry red chilli 2
• Mustard oil 4 tablespoon
• Panch phoron powder 1 tablespoon
• Turmeric paste 1 tablespoon
• Salt to taste
• Red chilli paste  ½ tablespoon
• Garam masala powder ½ tablespoon
• Hot water , 3 cups

Once you are ready with the ingredients, let's start preparing the dish:

1. Cut the Chhana (cottage cheese) into cubes and marinate with turmeric paste, salt and mustard oil and allow it to rest for about 10 minutes
2. Peel the potatoes and cut them vertically into two halves
3. Peel the onions and cut them into julienne
4. Before going into the next stage, heat a pan and dry roast paanch phoron (adding one or two dried red chilli would be your choice). Be careful not to char any part of the panch phoron. Turn the flame off and let it cool. Put the entire masala into a mixer grinder and turn the whole portion into a coarse powde,r and set aside.
5. Heat kadhai, add oil. Once heated add green chilli and dry red chilli 
6. Add onions and sauté until golden brown
7. And ginger and garlic paste, sauté in medium flame for 2 minutes
8.  Add turmeric paste, red chilli paste and add about half a cup of water and cook for 2 minutes
9. Add potatoes and cook till tender and add salt to taste
10. Add marinated Chhana and cook for 5 minutes
11. Add panch phoron powder and cook for a minute or till the flavour wafts. (You can keep the extra part into a water tight jar for future use)
12. Gently add hot water and cook till the gravy turns into a rich texture
13. Finish it with garam masala.

This traditional Bengali dish tastes the best when served hot with white rice. 

An easy traditional Bengali dish from Aaheli’s Chef’s Corner in Kolkata. Aaheli is a restaurant property of the Peerless Hotel that curates Bengal’s heritage recipes.