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.
Recipe
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
Method
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.
Note
Eggplant or any vegetables can be added with potatoes.
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So tasty
Thank you 😊
I am always looking out for new ways to cook aloo – it is a favourite in our household. This sounds like such a hearty, flavourful way to use them. 🙂 I’ll surely be trying this out soon.
Flavored, tasty potatoes!!!
Thank you so much 😊
I love the flavors of panch phoron so am sure would love this tarkari. Anyway who can resist potatoes.
Thanks Mayuri 😊
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 🙂
Thanks Kalyani. Same here. Love the flavour 😊
Simple yet filling flavour full dish must try recipe it looks soo tempting
Thank you so much Prathima 😊
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 !
Thank you. Yes you are right. It was so flavourful and delicious 😊
This panchporan tarkari looks so so tempting and with all that spices so flavourful. Awesome pick for the cuisine
Wow, this potato and peas side dish looks scrumptious. Am sure this tastes best with roti or rice.
A great side dish for rotis or parathas during breakfast. The panch phoran adds its own taste and element to the dish.
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
Thanks a lot Priya 😍
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.
Thank you so much Anu. Please do try and let me know how it turns out. In Bengal also panch phoran is very common 😊
The dish looks absolutely delicious with full of flavors.Never had Panch Phoran before.But soon going to try it.
Thank you so much Pavani. Do try, I am sure you will love the taste 😊
This looks so flavoursome, we do love aloo and I am sure this will be liked at home. Nice share
Thanks Jayashree 😊
Panch Phoron has this way of elevating the simplest of dishes as can be seen from this recipe. I make a whole lot of potato curries and this will be next on the list.
Thanks a lot Aruna. Please do try and let me know how it turns out 😊
Perfectly in love with such fuss free yet flavorful dishes di ! This one with panch phoran tempering sounds perfect side dish for phulka.
Thank you so much Poonam 😊
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
Thanks a lot Seema. Loved your beautiful comment. I also wish we could do teleport food 😍