Panch Phoron (Indian Five Spice)

Temper this Bengali-style medley in warm ghee for an instant upgrade to chicken, vegetables, or dal.

Serves
makes About 1/3 cup
Time
5 minutes

Published on June 20, 2019

Panch phoron is a whole spice blend popular in Bangladesh, Nepal, and West Bengal, India. The spices are nearly always roasted whole in oil or ghee before they are used in dishes such as curries, dals, or pickles. British-Indian chef Romy Gill uses the colorful blend in her Turmeric Chicken Curry, a simmered dish of chicken drumsticks in a paste of ginger, garlic, and turmeric.

Featured in: A Secret Technique Makes This Chef's Samosas Perfect

What You Will Need

Ingredients

1 Tbsp. black mustard seeds
1 Tbsp. cumin seeds
1 Tbsp. fennel seeds
1 Tbsp. fenugreek seeds
1 Tbsp. nigella seeds

ADVERTISEMENTAD

Instructions

Step 1

In a small bowl, add all of the seeds. Stir well to combine. Use the mixture immediately, or transfer to an airtight jar and store in a cool, dry place for up to 6 months.

In a small bowl, add all of the seeds. Stir well to combine. Use the mixture immediately, or transfer to an airtight jar and store in a cool, dry place for up to 6 months.