Panch Phoron

Panch Phoron

Panch Phoron

Bengali panch phoron is a seed mix of equal quantity of cumin, fennel, fenugreek, mustard (black and yellow), and nigella, with a bittersweet anise flavor. This mix is used without grinding the seeds.

Try this exotic spice mix in three selected recipes:

  • Shukto
  • Panch Phoron Chicken
  • Purple Panch Phoron
Panch Phoron
Print Recipe
Shukto
Cuisine Bengali
Servings
3-4
Ingredients
Shopping list
  • 1 large potato
  • 1 large turnip or 1 bunch radish
  • 1 medium zucchini or squash
  • 1 small eggplant
  • 1 cup green beans
  • 2 cups rice basmati rice or naan bread
  • 1 inch ginger peeled and grated
  • 1 cup milk
  • oil
  • sugar
  • salt and pepper
Optional
  • 1 lb chicken thighs or breast cut into 1 inch pieces
Culinary Spice Kit
  • [1] Panch Phoron Cumin, fennel, fenugreek, brown and yellow mustard, nigella
  • [2] Yellow and brown mustard, ajowan, bay leaves
Cuisine Bengali
Servings
3-4
Ingredients
Shopping list
  • 1 large potato
  • 1 large turnip or 1 bunch radish
  • 1 medium zucchini or squash
  • 1 small eggplant
  • 1 cup green beans
  • 2 cups rice basmati rice or naan bread
  • 1 inch ginger peeled and grated
  • 1 cup milk
  • oil
  • sugar
  • salt and pepper
Optional
  • 1 lb chicken thighs or breast cut into 1 inch pieces
Culinary Spice Kit
  • [1] Panch Phoron Cumin, fennel, fenugreek, brown and yellow mustard, nigella
  • [2] Yellow and brown mustard, ajowan, bay leaves
Instructions
Rice
  1. If using rice, cook rice according to package instructions.
Prepare
  1. Cut all vegetables into bite-size pieces.
Fry
  1. In a large PAN, heat 6 tbsp oil.
  2. Add Shukto Spices [1] and ginger. Stir-fry 30 seconds until seeds start to pop.
  3. Optional: Add chicken and salt to taste. Fry until all sides turn slightly brown.
  4. Add potato, turnip, and salt to taste. Fry until they turn slightly brown.
  5. Add all remaining vegetables and salt to taste. Fry until they turn slightly brown.
Cook
  1. In a small CUP, dissolve Shukto Spices [2] in 2 tbsp of water.
  2. In the same PAN, add this spice paste and 1 cup of milk. Cover. Bring to boil. Turn heat to medium-low.
  3. Cook for 5-10 minutes until vegetables and optional chicken are cooked.
  4. Add 1-3 tsp sugar to taste.
  5. Serve with rice or bread. Enjoy!
Recipe Notes

Variation:

Substitute one of the vegetables with 1 plantain or 1 sweet potato.

Print Recipe
Panch Phoron Chicken
Cuisine Bengali
Servings
3-4
Ingredients
Shopping list
  • 1 lb chicken legs, thighs, or wings
  • 5 medium tomato/es quartered
  • 2 cups Basmati Rice
You might have
  • 1 inch ginger peeled, grated
  • 3 cloves garlic peeled, grated
  • limes
  • oil or ghee
  • salt
Culinary Spice Kit
  • Pouch [1] Brown & yellow mustard, cumin, fennel, fenugreek, nigella
  • Pouch [2] Kashmiri chili
Cuisine Bengali
Servings
3-4
Ingredients
Shopping list
  • 1 lb chicken legs, thighs, or wings
  • 5 medium tomato/es quartered
  • 2 cups Basmati Rice
You might have
  • 1 inch ginger peeled, grated
  • 3 cloves garlic peeled, grated
  • limes
  • oil or ghee
  • salt
Culinary Spice Kit
  • Pouch [1] Brown & yellow mustard, cumin, fennel, fenugreek, nigella
  • Pouch [2] Kashmiri chili
Instructions
  1. Cook rice according to package instructions.
  2. In a PAN, heat 2 tbsp oil.
  3. Fry Panch Spices [1] over medium heat until they begin to pop.
  4. Add ginger and garlic.
  5. Stir-fry for 2 minutes.
  6. Add chicken and salt to taste.
  7. Stir-fry chicken over high heat until the pieces turn brown, about 5 minutes.
  8. Add tomatoes and salt and Panch Spices [2] to taste.
  9. Simmer over low heat about 10-20 minutes until tomatoes fall apart and chicken is cooked.
  10. Serve chicken on rice with lime wedges.
  11. Enjoy!
Recipe Notes

Variations/ Vegetarian

Substitute chicken with fish filet, shrimps, tofu, or your favorite vegetable/s.

Print Recipe
Purple Panch Phoron
Cuisine Bengali
Servings
Ingredients
Shopping list
  • 1 little purple cauliflower
  • 1 Asian eggplant
  • 1 red onion
  • 3 tbsp vegetable oil or ghee
  • 1 tbsp lemon juice optional
  • salt
Spices
  • 1.5 tsp of panch phoron seed mix
  • 0.5 tsp ground cumin
  • 0.5 tsp chili flakes optional
Cuisine Bengali
Servings
Ingredients
Shopping list
  • 1 little purple cauliflower
  • 1 Asian eggplant
  • 1 red onion
  • 3 tbsp vegetable oil or ghee
  • 1 tbsp lemon juice optional
  • salt
Spices
  • 1.5 tsp of panch phoron seed mix
  • 0.5 tsp ground cumin
  • 0.5 tsp chili flakes optional
Instructions
  1. Cut cauliflower eggplant in 1-inch pieces.
  2. Chop onion.
  3. Heat 1 tbsp of oil in a PAN and stir-fry the cauliflower until brown on all sides.
  4. Empty PAN in a heat resistance BOWL.
  5. Heat 1 tbsp of oil in the same PAN and stir-fry the onion and eggplant until brown on all sides.
  6. Empty in the BOWL.
  7. Heat 1 tbsp of oil in the same PAN and fry panch phoron seed mix until they pop.
  8. Add the vegetables, season with cumin, salt to taste, and 1/2 cup of water.
  9. Cover, bring to boil, reduce heat to slow and let simmer for about 10 minutes until the vegetables are cooked.
  10. Check after 5 minutes and add some water if necessary.
  11. Serve with rice or your grains of choice.
Optional
  1. Squeeze lemon juice over the vegetables and sprinkle with chili flakes.
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Sumac is a perfect tabletop condiment.

You can sprinkle sumac over salad and grilled meat and vegetables.

Cumin and coriander make a good pairing.

Experiment with different combinations of cumin and coriander. Start with 1 tsp of each. Then increase only cumin to 2 tsp. Later increase only coriander to 2 tsp. Taste the difference and see what you like more. Try it in a simple Rice Korma.

Herbs give a new twist to all kind of salads.

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