Panch Phoran Masala Recipe- Indian Five Spice Powder
A must have spice powder to make recipes from Bihar, Bengal and surrounding cuisines. It has the five spice mix such as fennel seeds, black mustard, nigella seeds, golden fenugreek and cumin seeds. You can use them to create a dry vegetable sabzi or even in curries to create your main dish.
The Panch Phoran Masala, is a very traditional spice mix used in the Bengali cuisine that is mostly a blend of 5 important spices. I have known a few bengalis who debate over which spice rules over the other. Which is when I realised, that every home has their small and subtle variations to this Panch Phoron spice mix.
But essentially, the house help who cooked for me while I stayed in Kolkata, made the Panch phoron with fennel seeds, black mustard, nigella seeds, golden fenugreek and cumin seeds.
Take a look at the recipes you can cook with Panch Phoran Masala
- 50 grams Cumin seeds (Jeera)
- 50 grams Mustard seeds (Rai/ Kadugu)
- 50 grams Fennel seeds (Saunf)
- 50 grams Kalonji (Onion Nigella Seeds)
- 25 grams Methi Seeds (Fenugreek Seeds)
How to make Panch Phoran Masala Recipe- Indian Five Spice Powder
To begin making the Panch Phoran Masala Recipe, preheat a small pan on medium heat.
Dry roast all the Panch Phoran ingredients until well roasted and you start smelling the aromas of the roasted ingredients.
Once roasted, turn off the heat and allow the seeds to cool. Once cooled, powder the Panch Phoran Masala in a grinder.
Store the Panch Phoran Masala in airtight bottled in the freezer for its freshness to last for a long time.