Panch Phoron Recipe (Panch Phoran)
This post may contain affiliate links. Please read our privacy policy.
Made using five whole spices, Panch Phoron (Panch Phoran) is a traditional Indian spice blend composed of five whole spices. It is quintessential in Bengali, Oriya, and Bangladeshi cuisine. Make it using my easy recipe.
Here are some more Indian spice mixes you can make at home: Achari Masala Powder, Sambar Powder, Thandai Powder, Kerala Garam Masala Powder, and Chai Masala Powder.
About Panch Phoron
Panch means ‘Five,’ and Phoron means ‘Tempering’ in Hindi.
Panch Phoron (Panch Phoran, Indian Five Spice Mix) is a mixture of five aromatic spices (seeds).
This five-seed mix is also widely used in the cuisine of Bangladesh, Eastern India (West Bengal, Assam, Orissa), and Southern Nepal.
It is called by different names in different regions. For example, it is known as Padkaune Masala in Nepal, pas phoron in Assam, and panchu phutana (panch phutana) in Orissa.
To make the panch phoron spice mix, the seeds are neither roasted nor ground. They are just mixed in a specific proportion. This whole spice mix is added to hot oil while tempering a dish, and it releases all its flavor and aroma in the hot oil, making the final dish very flavorful.
Why You’ll Love This Recipe
It comes together in under 5 minutes using a few simple ingredients.
Making the panch phoron recipe at home is very economical, and you can be sure of the quality of the ingredients.
You can customize the blend as per your taste. If you like a certain ingredient more, you can increase its quantity, and if you don’t like a certain ingredient, you can either skip adding it or reduce its quantity.
Ingredients
This Bengali spice mix uses just five ingredients
- warming and nutty radhuni (which can be replaced with cumin seeds)
- oniony nigella seeds (kalaunji)
- licorice-flavored fennel seeds (saunf)
- spicy and sweet brown mustard seeds (sarson)
- bitter fenugreek seeds (methi dana).
All the ingredients are easily available at Indian grocery stores or on online sites like Amazon.
How To Make Bengali Panch Phoron
Add the following ingredients to a medium mixing bowl and mix well using a spoon.
- 2 tablespoon fennel seeds (saunf)
- 2 tablespoon brown mustard seeds (sarson)
- 1 tablespoon fenugreek seeds (methi dana)
- 1 tablespoon radhuni (or cumin seeds)
- 1 tablespoon nigella seeds (kalonji)
Transfer the spice mix to an airtight jar (or glass bottle) with a tight lid. Use as desired.
Frequently Asked Question
Many people use equal parts of all the spices in their mix, but I feel that fenugreek, radhuni, and kalonji taste bitter when used in large amounts. Hence, my blend uses a lesser amount of these spices.
Usage Ideas
Traditionally, paanch phoron is used to prepare chicken or mutton curries, fish, lentils, shukto (a dish of cooked vegetables), and pickles. It is added to hot oil to release the aroma of the spices, which is then transferred to the main dish.
Panch Phoron is an integral part of any Bengali-style tarkari (stir-fry), whether it’s Aloo, Cauliflower, Parwal, or any Other Vegetable.
Panch Phoran tomato chutney and yellow dal tempered with this spice mixture are to die for. I also make Tok Dal and Tomato Khejur Chutney using this spice mix.
Add a spoonful of this Indian spice blend to hot mustard oil or ghee and let it fry until the seeds begin to crackle. This technique of tempering spices in oil is called tadka in Hindi. The spluttering of these spices in hot oil releases a very strong aroma.
Do not fry these spices for too long, as they burn quickly.
The methi seeds tend to cook a little faster than the other spices, so keep your next step ready as soon as you add the spices to the oil. This way, you can easily reduce the temperature of the oil and prevent the spices from burning.
Storage Suggestions
Panch Phoran is best stored in an airtight container in a cool, dry place for up to 6 months. It can also be stored at room temperature for up to 6 months.
To keep your panch phoran fresh for longer, store it in the freezer. If stored properly, it can last up to 2 years.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Panch Phoron Recipe (Panch Phoran)
Ingredients
- 2 tablespoons fennel seeds (saunf)
- 2 tablespoons brown mustard seeds (sarson)
- 1 tablespoon fenugreek seeds (methi dana)
- 1 tablespoon radhuni (replace it with cumin seeds if not available.)
- 1 tablespoon nigella seeds (kalonji, onion seeds)
Instructions
- Mix all the ingredients in a bowl.
- Store in an airtight jar and use as required.
Amazing masala…
Thanks 🙂