Panch Phoron Pumpkin ( Indian 5 Spiced Pumpkin)

Panch Phoron literally translates to 5 fragrant spices. Panch Phoron comprises of 5 different whole spices which include- Cumin seeds, Mustard seeds, Fenugreek seeds, Nigella seeds and Fennel seeds. 

One can find it in most Indian Stores or marts. Often I buy the spices individually and make my own mix by adding equal quantities of each spice in an airtight container and mix it well.

Panch Phoron is often used as a pickling spice in the Northern and North Eastern states of India and Bangladesh. It is used to temper vegetables, meats and lentil soups due to its fragrant properties. If you dry roast the seeds and grind to a fine powder it can be added to meats as a rub. 

I discovered Panch Phoron a few years back in my Bangladeshi friend’s kitchen who told me how she adds it to her meat curries. I soon brought myself a packet and fell in love with Panch Phoron. Its a staple in my pantry and I have been adding it to lentils, egg curries, soups and vegetarian preparations.

Last week I had about 300 gms of pumpkin in the fridge which was leftover after I had cooked its other half into a mash for my toddler Reyansh. He certainly shares my love for pumpkin. Panch Phoron compliments pumpkin really well. So it was easy for me to decide what I was to whip up for Dinner. This super quick, healthy, easy and delicious recipe for Panch Phoron Pumpkin or Indian 5 Spiced Pumpkin will leave you licking your fingertips and longing for more. 

So what do you need to make it !

♦ Pumpkin – 300 gms 

♦ Panch Phoron- 1 tablespoon

♦ Onion – 1 finely chopped

♦ Garlic – 2 cloves finely chopped

♦ Red Chilli Powder/ Paprika- 1.5 teaspoons

♦ Kasoori Methi/ Dried Fenugreek leaves – 1 tablespoon

Diced Tomato – 2 tablespoons 

♦ Turmeric- 1/4th teaspoon

♦ Olive Oil – 1 tablespoon

♦ Sugar – 1 teaspoon

♦ Lime Juice – 2 teaspoon

♦ Salt to taste 

How does Mumbai 2 Melbourne Prepare it !

♦ Finely chop the onion and cube the pumpkin. Take a wok/ kadhai and add the olive oil and let it heat on a medium flame.

♦ Once the oil heats add the asafoetida/ hing and turmeric powder and mix well. Next add the Panch Phoron and let them crackle. 

♦ Next add the onion to the wok and reduce the flame to low. Once the onions turn translucent, add sugar, salt to taste and lime juice. Mix it well. The addition of lime juice and sugar helps bring out a caramelised taste in the onions and adds to the final dish.

♦ Now add in the Pumpkin cubes and kasoori methi. Mix well and cover with a lid. The pumpkin should cook within 7 minutes. Do not overcook it till it turns mushy. It needs to retain a bite. 

♦ Once it is about 90 percent cooked add the chilli powder/paprika and diced tomato. Mix gently. Now cook on an open flame for a minute till you can see the oil leave the sides. 

Panch Phoron Pumpkin or Indian 5 Spiced Pumpkin is now ready. Optional to garnish with cherry tomatoes and coriander. Serve hot with Chapattis or Parathas. 

Recipe, Food Styling and Photography – Sharvari Paivaidya Mehan

I hope you enjoyed today’s recipe post. Definitely leave me your feedback about the recipe in the comments below. 

Have a fantastic healthy food filled week.

XOXO

Sharvari

11 Comments
  1. Looks so delicious. Could never imagine such a lovely pumpkin dish. I invite you to join our Facebook Food lover’s group named “Foodies Den”. It will be a privilege to have you there.

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