The recipe for this interesting spice mix comes from Sandeepa, who calls it The Sorceress of Spices. Read Barbara’s lyrical post about it!
Panch Phoron is a classical Bengali spice mix used in tempering. It’s added to the hot oil before other ingredients, to flavour the oil. I used it in a very simple potato, carrot and runner beans curry.
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Panch Phoron
SOURCE: Sandeepa
PREPARATION TIME: 2 min
CUISINE: Indian, Bengali
INGREDIENTS:
Fenugreek seeds
Nigella seeds (Kalonji)
Mustard Seeds – black or brown
Cumin seeds
Fennel seeds
method
Mix together equal amounts of the seeds and store in an airtight container.
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7 responses so far ↓
Zlamushka // 14 October, 2007 at 8:31 am |
That s a beautiful spice mix. I myself make one just like that. I love the color combo,… aand of course it tastes great. What s a runner beans curry? I d love to get a recipe for tht. Sounds funny.
Maninas // 14 October, 2007 at 11:09 pm |
Runner beans curry? yes, it does sound like a hillarious word combination, doesn’t it? now that you say it
As for the recipe, I improvised… I’ll try and remember what I did. I think I may have a photo of it, too.
Kate // 15 October, 2007 at 7:44 pm |
why is kalonji called nigella seeds ???
Maninas // 15 October, 2007 at 8:06 pm |
Nigella sativa is the Latin name of kalonji. I guess this is where this comes from.
RCI: Cuisine of Bihar « Maninas: Food Matters // 20 November, 2007 at 8:43 pm |
[...] panchforan (Mohita’s spelling) in cooking vegetables. Please note that this is not the panch phoron that I blogged about. This spice mixture has ajwain or carom seeds instead of cumin seed. Bihari panchforan is made by [...]
RCI: Bengali Red Dal « Maninas: Food Matters // 11 December, 2008 at 9:54 am |
[...] medium, and mustard seeds and greens are also used. Mustard is indeed one of the 5 ingredients in Panch Phoron, a typically Bengali mix of equal amounts of 5 spices: fennel (saunf), nigella seeds (kalonji), [...]
Punjabi green lentil dhal – incredibly easy and incredibly tasty « Maninas: Food Matters // 14 March, 2009 at 12:08 am |
[...] South Indian (flavoured with curry leaves, mustard seeds and red chillies) or Bengali (with panch phoron, the characteristically Bengali five spice [...]