Panch phoron. Best recipes online in Maria Kalenska blog

Panch phoron

Panch phoron is a traditional spice for the cuisines of India, Nepal, and Bangladesh. Panch means “five”. This mixture of 5 different bright and aromatic spices is used to reveal the flavour of vegetables, meat, and fish.

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Serves: 1
  • Difficulty: easy
  • Course: spices
  • Cookware: mortar and pestle
  • Cuisine: Indian

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 2 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 2 tbsp olive oil

Cooking method

Step 1

Put the frying pan on high heat and heat the olive oil. Then gradually add the spices one by one, so to give the denser spices a little more time to cook. Add spices in the following order: fenugreek, fennel, cumin, nigella, mustard. Fry the spices for 3-4 minutes, stirring constantly until an intense aroma appears.

Step 2

Let the spices cool. Pound all the spices in a pestle and mortar.

My tips and tricks:

Always buy only the best spices and buy them separately, not in ready-made mixtures. You never know exactly what’s in the mix. I advise you to buy and mix the spices in advance and store them dry. And just before using them, heat the right amount in oil to reveal their aroma.

Panch phoron
 
Prep time
Cook time
Total time
 
Author:
Recipe type: spices
Cuisine: Indian
Serves: 1
Ingredients
  • 1 tsp cumin seeds
  • 1 tsp nigella seeds
  • 2 tsp fennel seeds
  • 2 tsp black mustard seeds
  • 1 tsp fenugreek seeds
  • 2 tbsp olive oil
Cooking method
  1. Put the frying pan on high heat and heat the olive oil. Then gradually add the spices one by one, so to give the denser spices a little more time to cook. Add spices in the following order: fenugreek, fennel, cumin, nigella, mustard. Fry the spices for 3-4 minutes, stirring constantly until an intense aroma appears.
  2. Let the spices cool. Pound all the spices in a pestle and mortar.
My tips and tricks
Always buy only the best spices and buy them separately, not in ready-made mixtures. You never know exactly what's in the mix. I advise you to buy and mix the spices in advance and store them dry. And just before using them, heat the right amount in oil to reveal their aroma.