Panch Poran Mixture Food

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PANCH-PHORAN POTATOES



Panch-phoran potatoes image

Dinner at a friend's house introduced me to panch phoran - a whole spice blend from eastern India. The name means five spices, and it's a mixture of fenugreek, nigella seed, cumin seed, black mustard seed and fennel seed. You can substitute the potatoes for green vegetables such as beans, broccoli or zucchini and this dish is an excellent accompaniment for roast meats such as lamb shoulder, beef ribs or a traditional Sunday roast.

Provided by Frank Camorra

Categories     Side Dish

Time 30m

Yield SERVES 4

Number Of Ingredients 13

800g desiree potatoes, peeled
100ml vegetable oil
3 tbsp panch-phoran mix
1 brown onion, roughly diced
1 tbsp ginger, finely diced
2 cloves garlic, chopped
1 green chilli, deseeded and chopped
8 fresh curry leaves
1 tsp ground turmeric
1 tsp sea salt
2 tomatoes, diced
100g frozen peas
1/2 cup picked fresh coriander, washed

Steps:

  • Cut potatoes into 2-centimetre pieces. Heat the oil in a medium-sized pot over a medium heat. Toast the panch phoran in the oil for about a minute or until the spices release their aroma.* Add the onion and cook until golden, then add the potatoes, ginger, garlic, chilli, curry leaves, turmeric, salt and tomatoes. Stir well to coat everything in the spices. Add water so the potatoes are not quite covered. Add the peas, bring to a simmer then cover with a lid and cook for about 20 minutes or until tender. Add more water if it gets too dry then check seasoning and put into a serving bowl. Sprinkle with coriander before serving. * When toasting spices it is important to keep an eye on the heat of the pan. If the spices burn, throw them out and start again.

PANCH PHORAN



Panch Phoran image

Panch phoran (spellings vary) is a Bengali mixture of five whole-seed spices that's used as a flavor base in many Indian recipes, such as kitchri. It's usually cooked in a little oil until fragrant and the mustard seeds start to pop. You can find it in Indian markets, but it's also easy to make yourself. The recipe below can be multiplied to make any amount.

Provided by Naomi Duguid

Yield Yields about 1 tsp.

Number Of Ingredients 5

1/4 tsp. brown mustard seeds
1/4 tsp. nigella (onion) seeds
1/4 tsp. cumin seeds
1/4 tsp. fennel seeds
1/8 tsp. fenugreek seeds

Steps:

  • Stir the seeds together. Store the mixture in an airtight container away from direct light.

PANCH PHORON (INDIAN SPICE/SEED MIXTURE)



Panch Phoron (Indian Spice/Seed Mixture) image

Panch phoron is a five-seed mixture from Bengal, India, a region famous for its distinctive cuisine. Panch phoron is most common in northern India, where the majority of seed spices are grown. Grind coarsely and use as a coating on roasted meat, or sprinkle on Indian breads, potato dishes, and vegetables, especially eggplant and cauliflower.

Provided by Sandi From CA

Categories     Grains

Time 1m

Yield 3/4 cup

Number Of Ingredients 5

2 tablespoons black mustard seeds
2 tablespoons whole nigella seeds
2 tablespoons cumin seeds
2 tablespoons fenugreek seeds
2 tablespoons fennel seeds

Steps:

  • Combine. Yer done. Just don't forget to grind coarsely before use!

Nutrition Facts : Calories 349, Fat 16.4, SaturatedFat 1.2, Sodium 61.8, Carbohydrate 42.9, Fiber 19.5, Sugar 2.4, Protein 19.6

PANCH PHORON



Panch Phoron image

This uniquely Bengali spice mix is used to season many dishes. It is a blend of five (panch​) spices and lends a lovely aroma when added to a dish.

Provided by Petrina Verma Sarkar

Categories     Spice Mix

Time 4m

Yield 3

Number Of Ingredients 5

1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon nigella seeds
1 tablespoon fenugreek seeds
1 tablespoon mustard seeds

Steps:

  • Gather the ingredients.
  • Mix cumin, fennel, nigella, fenugreek, and mustard seeds.
  • Store mixture in an airtight container.

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