Panch Phoron Recipes

Panch Phoran is a Bengali spice mixture used to provide a base flavoring to many Indian recipes. The flavors drift from one to another with each bite, giving the spices a chance to surprisingly show the unique flavor rather than disappearing in a blur of spices ground together. The spices themselves are commonly found in Indian markets (at a much better price as well!), although some high end supermarkets may have them, provided their shelf space allows it. If you cannot find your spices there, I strongly suggest buying on the internet.

Provided by PalatablePastime

Categories     Pakistani

Time 7m

Yield 1/3 cup

Number Of Ingredients 5

Nutrition Facts : Calories 392.7, Fat 18.4, SaturatedFat 1.3, Sodium 69.5, Carbohydrate 48.2, Fiber 21.9, Sugar 2.7, Protein 22

• Ingredients

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

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

• Ingredients

This is from Susan Jacksons' "Fat-Free Vegan Kitchen" blog. In some places this spice mix is spelled 'phoran', and in others 'phoron', Zaar seems to prefer 'phoron', so that's what I've used. "I know it doesn't look like much, a little lumpy and gloppy and overly orange, but this combination of red lentils and cauliflower tastes out of this world, all because of panch phoran." If you can't find this blend of Indian spices in the shops, here is an excellent recipe for making your own, from SueL, Recipe#350199.

Provided by Karen Elizabeth

Categories     Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Nutrition Facts : Calories 326.6, Fat 2.5, SaturatedFat 0.5, Sodium 646.2, Carbohydrate 58.8, Fiber 12.9, Sugar 7.4, Protein 22.4

• Ingredients

This is a blend of aromatic seeds. usually fried in oil or ghee before adding anything else to the pot, flavoring the oil and releasing the aroma of the oils in the seeds and causing them to pop in the pan. Other ingredients are added at this point, the mixture adding sweetness and bringing forward the flavors of vegetables like Bengali butternut squash, beef, fish or lentils.

Provided by Rita1652

Categories     Asian

Time 5m

Yield 5 teaspoons, 25 serving(s)

Number Of Ingredients 5

• Ingredients

The distinct aroma of Bengali cuisine comes from the blend of spices known as panch phoron. Panch means "five" and phoron is "flavor". Panch phoron is a blend of flavorful seeds: the green fennel, yellow mustard, black nigella, golden fenugreek and brown cumin. The ingredients are generally added in equal proportions, though this can vary according to taste. Nigella seeds are about the size of sesame seeds. The seeds appear often in East Indian Cooking. Their flavor is enhanced by heating or baking. If you can't find nigella seeds, I have given a substitue that will give you a good likeness of the oniony, sour taste. If you are looking for the color, you can add some black sesame seeds. From virtualbangladesh.com.

Provided by Sharon123

Categories     Asian

Time 5m

Yield 5 tablespoons

Number Of Ingredients 5

Nutrition Facts : Calories 22.1, Fat 1, SaturatedFat 0.1, Sodium 4.7, Carbohydrate 2.8, Fiber 1.3, Sugar 0.1, Protein 1.2

• Ingredients