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Home » Side Dishes » Curry , Poriyal and Subzi

Published: Apr 2, 2014 · Modified: Mar 7, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Panch Phoron Tarkari From Arunachal Pradesh

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The Panch Phoron Tarkari is a vegetable curry made by blending five spices. Unlike many Indian spice blends, where they are ground and a powder, this one has the blend of spices in its whole form.

Arunachal Pradesh Panch Phoran Tarkari in a bowl

Arunachal Pradesh is a state in Northeast India, which borders with Assam, Nagaland, Bhutan, Myanmar and China. Arunachal Pradesh, which means 'Land of the Dawn-lit mountains', is also known as the 'Orchid state of India' or the 'Paradise of the Botanists'.

Arunachal Pradesh is the largest state among the Northeast states, that are also known as the Seven Sister States. As with the other states of the Northeast, the origin of the population of Arunachal Pradesh can be traced to Tibeto-Burman or the Mongoloid race. Itanagar is the capital of the state.

Northeastern states were the biggest challenge, when looking for recipes to make from these regions. Majority of the population are meat eating and it was almost impossible to find a very specific vegetarian dish that was specific to the particular state.

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The panch phoron tarkari is a vegetable curry made with a blend of five spices. The name literally means five spices. Unlike many Indian spice blends, where they are ground and are in the powder form, this one has the blend of spices in its whole form.

This is very famous in the Eastern regions and almost every dish is flavored with this spice. The five spices are - Mustard seeds, Nigella seeds, Fenugreek seeds, Cumin seeds and fennel seeds. The spices are mixed in equal quantities and then stored.

Pradesh Panch Phoran Tarkari in a plate

I found this recipe from here and I was laughing out loud when the author here also mentioned that this was the only vegetarian dish that she could get from Arunachal Pradesh.

When looking to make the Panch phoron, the only spice that I did not have was the Nigella seeds. When I went to the Indian stores to get the seed, I found that they have the panch phoron spice blend readily available.

This spice was something I learned doing this marathon and also very thankful since we all loved the tempering.

I made this dish predominantly with butternut squash. The butternut squash pictured is the one that we harvested from our backyard in the fall. It has almost been six months since we harvested it and I had couple more left.

I stored them in my basement kitchen (I have 2 completely functional kitchen in my house) and they remained intact. We had a large yield of the butternut squash and I am so happy that they stay well after almost 6 months with absolutely no fuss.

Now that it is spring, I already have big plans for the garden and butternut squash would be something that will be there for sure.

Panch Phoran vegetable

I loved how this curry had very few spices and how extraordinary it tasted. Also the mild richness from milk and little sweetness from sugar worked very well.

Panch Phoran Tarkari in a plate with spoon

Preparation time - 10 minutes
Cooking time - 30 minutes
Difficulty level - easy

Ingredients to make Panch Phoron Tarkari - serves 4

For Panch Phoron -

  • Mustard seeds - ½ tsp
  • Nigella seeds - ½ tsp
  • Fenugreek seeds - ½ tsp
  • Cumin seeds - ½ tsp
  • Fennel seeds - ½ tsp
Pradesh Panch Phoran Tarkari served in a plate

For the Tarkari -

  • Butternut squash - 3 cups (chopped into 1 inch pieces)
  • Potatoes - 2 (Peeled and chopped into 1 inch pieces)
  • Bell pepper - 1 (chopped into 1 inch pieces)
  • Dry red chilies - 2
  • Oil - 2 tbsp
  • Panch Phoron - all of the mixture made
  • Bay leaves - 2
  • Green chilies - 2 (sliced lengthwise)
  • Turmeric powder - ½ tsp
  • Milk - 4 tbsp
  • Sugar - 1 tsp
  • Salt - to taste
Arunachal Pradesh Panch Phoran Tarkari served in a plate with spoon

Procedure To make Panch Phoron -

  • Mix equal amounts of mustard seeds, nigella seeds, fenugreek seeds, cumin seeds and fennel seeds and store in an airtight container. Use 2 teaspoon from this to make this dish. I used about ½ teaspoon of each spice.
Mix ingredients in a bowl

To make the Tarkari -

  • Peel and chop the vegetables. In a wide pan, heat the oil and add the panch phoron, bay leaves and red chilies. Fry the spices until they are aromatic and then add the vegetables.
Frying the ingredients in a pan
  • Add the turmeric powder, green chilies, salt and sugar and mix well. Now add the milk and cook the vegetables until they are soft and all the liquid has been absorbed.
Add the ingredients and cook well
  • Serve the Panch Phoron Tarkari hot with rice or parathas!
Arunachal Pradesh Panch Phoran Tarkari is ready to serve

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 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Panch Phoron Tarkari in a plate

Panch Phoron Tarkari From Arunachal Pradesh

The Panch Phoron Tarkari is a vegetable curry made by blending five spices. Unlike many Indian spice blends, where they are ground and a powder, this one has the blend of spices in its whole form.
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Course: Curry, Lunch Box Recipes, Side Dishes
Cuisine: Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 236kcal
Author: Sandhya Ramakrishnan

Equipment

  • pan
  • bowl
  • spatula

Ingredients

For Panch Phoron -

  • ½ teaspoon Mustard seeds
  • ½ teaspoon Nigella seeds
  • ½ teaspoon Fenugreek seeds
  • ½ teaspoon Cumin seeds
  • ½ teaspoon Fennel seeds

For the Tarkari -

  • 3 cups Butternut squash chopped into 1 inch pieces
  • 2 Potatoes Peeled and chopped into 1 inch pieces
  • 1 Bell pepper chopped into 1 inch pieces
  • 2 Dry red chilies
  • 2 tablespoon Oil
  • Panch Phoron all of the mixture made
  • 2 Bay leaves
  • 2 Green chilies sliced lengthwise
  • ½ teaspoon Turmeric powder
  • 4 tablespoon Milk
  • 1 teaspoon Sugar
  • to taste Salt

Instructions

To make Panch Phoron -

  • Mix equal amounts of mustard seeds, nigella seeds, fenugreek seeds, cumin seeds and fennel seeds and store in an airtight container. Use 2 teaspoon from this to make this dish. I used about ½ teaspoon of each spice.

To make the Tarkari -

  • Peel and chop the vegetables. In a wide pan, heat the oil and add the panch phoron, bay leaves and red chilies. Fry the spices until they are aromatic and then add the vegetables.
  • Add the turmeric powder, green chilies, salt and sugar and mix well. Now add the milk and cook the vegetables until they are soft and all the liquid has been absorbed.
  • Serve the Panch Phoron Tarkari hot with rice or parathas!

Nutrition

Calories: 236kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 96mg | Potassium: 996mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12341IU | Vitamin C: 116mg | Calcium: 96mg | Iron: 3mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Aloo Ka Halwa | Potato Halwa – Uttar Pradesh Special
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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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