Panch Phoran is a Bengali spice mixture used as a base flavour in many Indian dishes. You can buy it in the UK in Asian supermarkets (that said, to this day I've never found here in Shropshire) but no worries, it's really easy to make.
My love of cooking and experimenting in the kitchen means I have more spices in my cupboard than you can shake a stick at - but the spices needed to make Indian five-spice are available in any good supermarket.
Add flavour to your next Indian Curry dish:
If you like cooking Indian food then it's so worth having a small amount of this ready made up in your store cupboard, just keep in an airtight container.
Now a quick word on Fenugreek seeds:
If you use too many they can make your dish taste bitter so to make the Indian five-spice mix I used half of the amount you should.
To save you hunting high and low Nigella (kalonji) seeds are often called Black Onion seeds here in the UK despite them being unconnected to the onion - hey ho that's the UK for you!
To make Indian Five-spice - Just mix together the following:
1 tablespoon of each of the following (although I only used half a tablespoon of fenugreek seeds).
Fenugreek seeds, Nigella seeds, Fennel seeds, Cumin seeds and Black Mustard seeds.
How to use Indian Five-Spice:
The spices are kept whole and not ground.
When you make your next Indian curry, heat a little oil in a pan and using between 1/2 to 1 teaspoon of the spice mix, fry for just a minute or so, stirring so they don't burn, before adding the usual onion, ginger and chilli and continuing with your recipe.