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How to Make Panch Phoran - Indian Five-Spice

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 as thankfully it's really easy to make.

Panch Phoran

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 it 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!

How to make Panch Phoran -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 add a tablespoon of panch phoran and 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.

It will really make a difference to your next curry recipe!

panch,phoran,indian,five,spice,recipe
Indian,spices
Indian
Yield: 4
Author: Jan Bennett
Panch Phoran Recipe

Panch Phoran Recipe

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 it in an airtight container.
Prep time: 2 MinTotal time: 2 Min

Ingredients

  • First of all 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.
  • half a tablespoon Fenugreek seeds
  • 1 tablespoon Nigella seeds
  • 1 tablespoon Fennel seeds
  • 1 tablespoon Cumin seeds
  • 1 tablespoon Black Mustard seeds.

Instructions

  1. Just mix the whole spices together and that's it, job done.

Notes:

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 a tablespoon of panch phoran and 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.

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3 comments

  1. Thank you for this! Sounds amazing and so helpful to know how to make :)

    ReplyDelete
  2. Such an easy one to make but goes with so many things. I like it sprinkled over beans on toast!

    ReplyDelete
  3. Not heard of this spice blend before but pleased to see I have everything in the spice box to make some :-)

    ReplyDelete

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Cheers
Jan

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