An simple and tasty recipe using a traditional spice blend of Northeastern India and Nepal. Panch Phoran is an aromatic blend of 5 spices that will spice up any dish without adding heat. Easy to make yourself or find in any Indian market.
‘You must have Panch Phoran in your spices’ she said, as she scurried over to the shelf and scooped up a small package for me to add to my collection of good things. ‘When you think of Indian cooking, you think of Panch Phoran’. The whiff from the package does suggest exotic Indian restaurants where mothers and grandmothers cook for their patrons, using handed down recipes from their mothers and grandmothers. ‘She’ is the patron of Three Sisters Indian Market in Orem, Utah. She is very helpful, sweet and passionate about good food.
Panch Phoran means 5 spices in the Maithili language of Eastern India and Nepal. The spices are whole seeds and are usually tempered or ‘bloomed’ in a little hot oil first before being added to you your recipe. This is sometimes added to other spices being bloomed in some oil at the end. Popping of the seeds is normal but be careful not to burn them. The mixture is used whole so don’t think you have to grind them. Experiment a little. Leave a comment and let us know what you did.
Potatoes! Perfect fit, nice oven roasted potatoes with Panch Phoran and some oil with a little salt. It is actually quite good. I suggest you try this and maybe make a blend of spices for yourself. This Panch Shoran appears to have an equal mixture of yellow mustard seed, nigella seed, fenugreek seed, fennel seed and cumin seed.
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