Panch phoron is an interesting and popular spice mix from the Bengali cuisine. Panch phoron means five spices. It calls for mixing the 5 spices, although the ratio might vary a little from one Bengali kitchen to another. It is an indispensable part of their cooking. It is like the garam masala of Punjabis. And the reason why I called it an interesting spices mix is because unlike other spice mixes, panch phoron has whole spices. It is used in many gravies, dry sabzi and dal recipes. For me, it is essential for my khatta meetha kaddu.
Spices: Mustard seeds (raie), cumin seeds (jeera), nigella seeds (kalonji), fennel seeds (saunf) and fenugreek seeds (dana methi) combine to form the panch phoron. The next thing is the ratio, it is equal. However due to the bitter taste of fenugreek seeds often the quantities of this spice is halved. However, I love this spice and therefore haven’t reduced the quantity. When I used the panch phoron in my sabzis, I was happy with the flavor, but then, I love fenugreek seeds. You can always keep it up to half of the other spices.
Our collection for homemade spice has everything from the very famous garam masala powder to out of the ordinary but very versatile achari masala. You can view the entire collection here.
This spice mix can be used in any gravies, dal, and sabzis. Just add a spoonful of it in hot oil and let it release its flavors. Thereafter the other ingredients follow.
1.This recipe makes ¼ cup of panch phoron.
2.In a mixing bowl take 1 tbsp each of mustard seeds (raie), cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji) and fenugreek seeds (dana methi).
3.Mix well.
4.Store in an air tight container. Ready to use!
PREP TIME 2 minutes
COOK TIME 0 minutes
TOTAL TIME 2 minutes
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