Pumpkin Paanch Phoron (5 Spice) Bengali Style

My mother picked up this recipe from a friend of hers many years ago & every time she makes it I relish it lovingly. It’s a very simple dish but full of flavour.


  • 1 Pumpkin (Cut into Big Cubes With Skin On)
  • Paanch Phoron (5 Spice)
  • 1 Pinch Saunf (Fennel Seeds)
  • 1 Pinch Kalonji (Nigella Seeds)
  • 1 Pinch Jeera (Cumin Seeds)
  • 1 Pinch Methi (Fenugreek Seeds)
  • 1 Pinch Rye (Mustard Seeds)
  • 1 Pinch Turmeric Powder
  • 1 Pinch Red Chili Powder
  • 1 Pinch Coriander Powder
  • 1 Punch Hiing (Asofoetida)
  • 1 Tbsp Mustard Oil
  • 2 Tbsp Water
  • Fresh Coriander for Garnish
  • Salt to Taste


Prep: 15 minutes
Refrigeration: 20 minutes

  1. In a pressure cooker, heat mustard oil & add the paanch phoron spices & let them splatter. Be careful as to not burn the spices otherwise you will get a very bitter taste.
  2. Now add the chopped pumpkin dices with skin (if you remove the skin then the pumpkin will become mash while cooking in the pressure cooker) & add the salt, coriander, chilly, turmeric powders & hing & mix well/sauté for 1-2 mins on med low flame.
  3. Add a little bit of water (I like a bit of gravy to eat with my rice) & mix well & close the lid of the pressure cooker & cook it for 2-3 whistles or till its cooked well (this totally depends on your cut/size of the pumpkin cubes). Adjust salt.
  4. Garnish with freshly chopped coriander.
  5. Enjoy with a bowl of rice or hot chapattis or as a side dish.
  6. Tip – if you are not using a pressure cooker then boil the pumpkin & then just pour a tadka of the spices & powders heated in oil over your boiled pumpkin cubes. You can use dudhi (gourd), sweet potato, carrots or potato too instead of the pumpkin.