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Mixed vegetable curry top view on a black plate.
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5 from 49 votes

Panch Phoron Tarkari | Mixed Vegetable Curry with Five Spices

Panch phoran tarkari is a delicious mixed vegetable curry made with a unique yet versatile spice blend called the panch phoran. Takes less than 30 minutes to make from start to finish and is the perfect recipe to make for weeknight dinner or lunch boxes.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Curry, Lunch Box Recipes, Side Dishes
Cuisine: Indian
Diet: Vegetarian
Servings: 6 people
Calories: 235kcal


  • pan
  • bowl
  • spatula


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 About 2 teaspoon from the blend
  • 2 Bay leaves
  • 2 Green chilies sliced lengthwise
  • ½ teaspoon Turmeric powder
  • 4 tablespoon Milk
  • 1 teaspoon Sugar
  • to taste Salt


  • Make the panch phoran spice blend - Combine all the above-mentioned spice blend and keep it aside. If making just for this one recipe, use about ½ teaspoon of each spice and combine.
    ½ teaspoon Mustard seeds, ½ teaspoon Nigella seeds, ½ teaspoon Fenugreek seeds, ½ teaspoon Cumin seeds, ½ teaspoon Fennel seeds
  • Prep - Peel the butternut squash and potatoes and chop them into 1-inch cubes. Wash and chop the bell peppers into 1-inch cubes as well.
  • In a wide pan, heat the oil and add the panch phoron spice blend (about 2 teaspoon), bay leaves, and red chilies.
    2 Dry red chilies, 2 tablespoon Oil, Panch Phoron, 2 Bay leaves
  • Fry the spices until they are aromatic and then add the prepped vegetables.
    3 cups Butternut squash, 2 Potatoes, 1 Bell pepper
  • Add the turmeric powder, green chilies, salt, and sugar and mix well.
    2 Green chilies, ½ teaspoon Turmeric powder, to taste Salt, 1 teaspoon Sugar
  • Now add the milk and cook the vegetables until they are soft and all the liquid has been absorbed.
    4 tablespoon Milk
  • Serve the Panch Phoron Tarkari hot with rice or parathas!



Calories: 235kcal | Carbohydrates: 39g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 96mg | Potassium: 999mg | Fiber: 7g | Sugar: 8g | Vitamin A: 12341IU | Vitamin C: 116mg | Calcium: 97mg | Iron: 3mg