Panch Phoran Tarkari
An authentic vegetarian recipe from Mizoram, India
Cook Time
30 mins
Servings
4 servings
Difficulty
EasyCategory
VegetarianIngredients
For 4 servings
250g Potatoes, peeled and cubed
200g Brinjal (eggplant), cubed
150g Pumpkin, peeled and cubed
100g Flat beans (sem), cut into pieces
40ml Mustard oil
8g Panch phoran spice mix (equal parts fenugreek, nigella, cumin, black mustard, fennel seeds)
3piece Dried red chillies
150g Onion, sliced
15g Ginger, grated
3g Turmeric powder
5g Red chilli powder
7g Salt
15g Fresh coriander leaves
150ml Water
14 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare all the vegetables: peel and cube the potatoes and pumpkin into 2 cm pieces, cube the brinjal, and cut the flat beans into 3 cm lengths. Keep them separate.
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Heat mustard oil in a wide kadai over high heat until it smokes lightly. Reduce to medium heat. Add the dried red chillies and let them darken for 20 seconds.
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Add the panch phoran spice mix to the hot oil. The seeds will splutter and pop — let them crackle for 30–40 seconds until fragrant. This blooming of the spices is the defining step of this dish.
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Add the sliced onion and cook for 5–6 minutes, stirring frequently, until golden and softened.
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Add the grated ginger and sauté for 1 minute. Add turmeric powder and red chilli powder, stir well.
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Add the potatoes first as they take the longest to cook. Stir to coat with the spiced oil and cook for 3 minutes.
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Add the pumpkin and flat beans. Stir well, then add 150 ml water. Season with salt.
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Cover and cook on medium heat for 8–10 minutes, stirring occasionally, until the potatoes and pumpkin are nearly tender.
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Add the brinjal pieces (they cook quickly and should be added last to avoid becoming mushy). Stir gently and cook uncovered for 4–5 minutes until all vegetables are tender and the gravy has thickened.
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Taste and adjust seasoning. Garnish with fresh coriander leaves and serve hot with steamed rice.
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Chef's Tips
Panch phoran is a Bengali-origin spice blend used widely in eastern India; make your own by mixing equal parts fenugreek, nigella (kalonji), cumin, black mustard, and fennel seeds.
Add vegetables in stages based on their cooking time — potatoes and pumpkin first, then beans, and brinjal last to prevent overcooking.
Mustard oil is essential for the authentic flavour; heat it to smoking point first to remove its raw pungency before adding the spices.
This dish is intentionally semi-dry; avoid adding too much water as the vegetables should be coated in the spiced oil rather than swimming in gravy.
About This Dish
Panch Phoran Tarkari is a traditional vegetarian dish from Mizoram, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Panch phoran is a Bengali-origin spice blend used widely in eastern India; make your own by mixing equal parts fenugreek, nigella (kalonji), cumin, black mustard, and fennel seeds. - Add vegetables in stages based on their cooking time — potatoes and pumpkin first, then beans, and brinjal last to prevent overcooking. - Mustard oil is essential for the authentic flavour; heat it to smoking point first to remove its raw pungency before adding the spices. - This dish is intentionally semi-dry; avoid adding too much water as the vegetables should be coated in the spiced oil rather than swimming in gravy.
Category
Vegetarian
Cook Time
30 mins
Servings
4 servings
Difficulty
Easy