Panch Phoran Tarkari

Panch phoran tarkari from Meghalaya cuisine.
A very simple, easy to make yet delicious potato dish. Generally potatoes eggplant and other vegetables are use to make this panch phoran taratari. But I have made it with only potatoes and green peas.

Meghalaya is a state in northeastern India. The name means “the abode of clouds”in Sanskrit.
Meghalaya is also the home to a large variety of fruits, vegetables, spices and medicinal plants. Meghalaya is also famous for its large variety of orchids — nearly 325 of them. Of these the largest variety is found in the Mawsmai, Mawmluh and Sohrarim forests in the Khasi hills.
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three Mongoloid tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Meghalaya cuisine.
This month my partner is lovely Kalyani Sri. Who blog at Sizzling taste buds.
We gave each other two secret ingredients. Kalyani gave me potato and fennel seeds. And I gave her ginger and garlic. Check out her space for the wonderful recipe she shared with these ingredients.

This panch phoran taratari is very similar to Bengali aloo chhechki with panch phoran or Bengali five spices.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.


Potatoes – 4 large

Green peas – 1 cup

Panch phoran – 2 teaspoon

Bay leaf – 1

Dry red chilli – 1

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Oil – 2 tablespoon


1. Chop the potatoes in small cubes.
Wash, drain and keep aside.

2. Heat oil in a pan.
Add panch phoran, dry red chilli and bay leaf.

3. For panch phoran mix 1/2 teaspoon each of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. When panch phoran starts to splutter add the potatoes, green peas and green chilli.

5. Add salt, red chilli powder, turmeric powder and cilantro or chopped coriander leaves. Mix well.

6. Cover and cook on simmer. Stir occasionally.

7. If the potatoes are sticking at the bottom add 3 – 4 tablespoon water.

8. Cook till the potatoes become tender. If you have used water then water should be evaporated completely.

9. Garnish with cilantro or coriander leaves.
Serve with paratha, puri, roti or any bread. It also taste great with dal chawal.


Eggplant or any vegetables can be added with potatoes.

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Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

30 thoughts on “Panch Phoran Tarkari”

  1. With panchphoran aany tarkari is fabulous. I love the combinations you have here Sujata and I am ready to roll out my roties and reach for your bowl. I wish we could do teleport food

    Liked by 1 person

  2. Perfectly in love with such fuss free yet flavorful dishes di ! This one with panch phoran tempering sounds perfect side dish for phulka.

    Liked by 1 person

  3. I like potatoes in any form. I have never tried to use panch phoron in any of the recipe. This simple and flavorful recipe inspires me try this as soon as possible.

    Liked by 1 person

  4. I was first introduced to panch phoran by my oriya friend 14 yrs back, it was love at first taste..from then on..i used it in curries and dals…your side dish sounds flavoursome

    Liked by 1 person

  5. Its much similar to our cuisine like bengali n odia where we do add panch phoron in most of the dishes. This one seems so simple yet flavorful !

    Liked by 1 person

  6. thats a delicious dish made with Panch Phoron ! I simply lvoe the aroma, and have a bottle of this spice mix whenever I am in the mood for it 🙂

    Liked by 1 person

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