PANCH PHORAN MASALA (Homemade panch PHORAN MASALA)

Name: PANCH PHORAN MASALA (Homemade panch PHORAN MASALA)
Total time: 300 s
Yield: 1 Blow
Cuisine: Indian
Ingredients: 2 tbsp nigella seeds (kalonji); 2 tbsp wild celery seeds (radhuni) or mustard seeds (rai); 2 tbsp fennel seeds (saunf, mouri); 1 tbsp fenugreek seeds (methi dana); 1 tbsp cumin seeds

Jyoti Prakash Assudani @cook_24726422

#WS
#week2
#panchphoran
Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.

Jyoti Prakash Assudani @cook_24726422

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Ingredients

5 minutes

1 Blow

2 tbspnigella seeds (kalonji)
2 tbspwild celery seeds (radhuni) or mustard seeds (rai)
2 tbspfennel seeds (saunf, mouri)
1 tbspfenugreek seeds (methi dana)
1 tbspcumin seeds

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Steps

5 minutes

1

Mix all the spices in a bowl or directly in a small glass jar.
Tightly seal the jar. Store the panch phoron in a cool, dry place.
Shake the jar before each use to make sure the spices are evenly distributed.
2

Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.