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Panch Tarkari

Panch Tarkari

bar Panch Tarkari

Picture by Manju Malhi

Serves 4

1 tbsp rapeseed or olive oil
2 bay leaves
1/2 tsp brown or black mustard seeds
1/2 tsp fennel seeds
1/2 tsp nigella or onion seeds
1/2 tsp cumin seeds
a pinch of fenugreek seeds (optional)
200g potatoes, peeled and chopped into 1cm pieces
200g carrots, peeled and chopped into 1cm pieces
100g peas or petit pois, defrosted if frozen
200g cauliflower florets, cut into small pieces
1 green chilli, finely chopped
1/2 tsp turmeric
1/4 tsp salt
2 tsp peeled and grated root ginger
1/4 tsp garam masala


Heat a pan on a medium heat and add the oil. To check that the oil is hot enough, put in the bay leaves and a few mustard seeds. If they start to crackle, the oil is ready. Tip in the remaining mustard seeds, fennel, cumin, nigella and fenugreek seeds, if using. Give it a stir and then add the potatoes. Saute for 5 minutes and then mix in the carrot, peas and cauliflower. Cook for a couple of minutes. Mix in the green chilli and tip in the turmeric and salt, if using, and the root ginger.
Pour 100ml of water and cover and cook for 8-10 minutes until the potatoes are tender. Sprinkle over the garam masala and serve hot.


(c) 2012

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