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
Panch Phoron (Indian Five-Spice)
This Bengali whole spice blend lends fragrance, color, and crunch to dals, pickles, and curries, including Chef Romy Gill's vibrant braised chicken.
Yield: makes About 1/3 cup
Time:
5 minutes
Ingredients
- 1 Tbsp. black mustard seeds
- 1 Tbsp. cumin seeds
- 1 Tbsp. fennel seeds
- 1 Tbsp. fenugreek seeds
- 1 Tbsp. nigella seeds
Instructions
- 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.
/cloudfront-us-east-1.images.arcpublishing.com/bonnier/DFLHM5BEINUB2NJNNKH2VP2EEI.jpg)
