Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A flavorful stir fry combining tender eggplant and potatoes with the aromatic five-spice blend Panch Phoron, a hallmark of Bengali cuisine. This indian-inspired vegetarian ready in about 45 minutes pairs eggplant, cut into 1-inch cubes, vegetable oil, panch phoron (Bengali five-spice mix) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (8 ratings) Prep: 15 min Cook: 30 min Serves 4 Indian cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 4 tbsp vegetable oil in a large skillet over medium heat until shimmering.
  2. Step 2: Add 1 tbsp panch phoron and let it sizzle for 30 seconds until aromatic.
  3. Step 3: Add 2 medium diced potatoes (about 300 grams) and stir to coat with the spices; cook for 8 minutes, stirring occasionally, until potatoes begin to soften.
  4. Step 4: Add 2 medium cubed eggplants (about 400 grams), 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt; mix well.
  5. Step 5: Cover and cook for 12-15 minutes over medium-low heat, stirring every 5 minutes, until eggplants and potatoes are tender and edges are lightly browned.
  6. Step 6: Remove lid, increase heat to medium-high, and cook for 3 more minutes to evaporate excess moisture.
  7. Step 7: Garnish with 2 tbsp chopped fresh coriander leaves before serving warm as a side dish.

Frequently asked questions

How long does Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bengali-Style Eggplant and Potato Stir Fry with Panch Phoron vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes