panch phoron Recipe

Panch Phoron Recipe | How to make Panch Phoron

What is Panch Phoron?

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.

Let’s talk about the ingredients for Panch Phoron

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.

Other homemade spices on the blog:

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.

How to use Panch Phoron?

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.

How to make Panch Phoron?

1.This recipe makes ¼ cup of panch phoron.

panch phoron Recipe

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).

panch phoron Recipe

3.Mix well.

panch phoron Recipe

4.Store in an air tight container. Ready to use!

panch phoron Recipe

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Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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