Panch Phoran Tarkari

Local vegetables cooked in 5 spices


  • 1 potato, medium, peeled and diced
  • 1 piece pumpkin peeled, deseeded and diced
  • 1 carrot, cut in small cubes
  • 1/2 cup french beans chopped
  • 1/2 cup green peas
  • 2 teaspoons panch phoran masala (seeds of mustard, fennel, nigella, cumin and fenugreek)
  • 1 teaspoon vegetable oil
  • 1 cup milk
  • 1 teaspoon green chilli paste
  • 1 teaspoon turmeric
  • salt to taste


  1. Heat oil and roast panch phoran masala for a minute.
  2. Add turmeric, green chilly paste and chopped vegetables. Saute for 5 minutes.
  3. Add milk and cup of water. Cook covered till vegetables are tender.
  4. Adjust taste with salt. Garnish with coriander leaves.
  5. Serve panch phoran tarkari hot with puris.

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