PANCH PHORON
BENGALI PANCH PHORON RECIPE.
Toasted cumin powder raita is an easy recipe that makes an authentic addition to your Indian curries. Raita can be made with coconut yoghurt for a vegan alternative. Watch the video recipe for all the tips and tricks.
Learn more about panch phoron uses and benefits >
RECIPE DETAILS
Preparation time: 5 minutes.
Dietary Style: Gluten Free. Vegetarian. Dairy Free. Vegan.
INGREDIENTS
- cumin seed
- fennel seed
- nigella seed / kalonji / onion seed
- fenugreek seed
- sesame seed
METHOD
How to make our traditional panch phoron spice blend.
STEP 1
Combine the spices in equal parts in whatever quantity you need. Two teaspoons per spice, per blend, is a small useable quantity. If you have a jar you can seal it in, feel free to double or triple the quantity suggested.
LEARN MORE ABOUT
PANCH PHORON
How do I use panch phoron?
The simplest is to dice either potatoes, pumpkin, or cut cauliflower into small florets, temper the panch phoron in a little mustard oil, and then add your prepared vegetables and cook until tender.
What is panch phoron?
Panch phoron is a five-spice recipe that is made by blending whole seeds in even quantities. “Panch” means five. “Phoron” means tempering. So it is the blend of five spices tempered whole in fats to make a base masala.
How do I cook with panch phoron?
Panch phoron needs to be tempered before use. Tempering is a way of cooking spices that heats them in a hot oil before adding any produce. The heat and the fat opens up the spices, allowing the aromas to blossom and to create a beautiful spice bed for whatever produce you add to the pan or pot.
What spices are used to make panch phoron?
Spices used to make panch phoron do change from region to region in India. Panch phoron itself originates in East Indian regional cuisine. The spice blend commonly contains cumin seed, fennel seed, fenugreek seed, nigella seed, and celery or sesame seed.
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