Panch Fhoron

Panch Fhoron is a blend of five aromatic whole spices which include Fenugreek Seed, Nigella Seed, Cumin Seed, Black Mustard Seed and Fennel Seed in equal parts. Now fenugreek seeds have a mildly bitter taste and hence some cooks prefer to use a smaller proportion of it in the spice blend. My mom usually makes the spice mix herself (at home) but I prefer to buy a readymade pack from the Indian store. Panch Fhoron is almost always used in the whole form right at the tempering stage which means it is fried in mustard oil or ghee which immediately causes the seeds to start popping. The vegetables are added right after this process which helps bring that beautiful seedy aroma in them. I love adding Panch Fhoron in almost all my vegetarian dishes and believe me a small pack goes a long way. For your convenience I have listed a few dishes where you can use this spice blend:

• Alu Posto (Bengali recipe: Potatoes with Poppy Seeds)
• Alu Kumro (Bengali Torkari - Potatoes with Pumpkin stir fry)
• Alu Bhindi (Bengali Torkari - Potatoes with Okra stir fry)
• Chochchori (Bengali style mixed vegetables)
• Saag Bhaja (Bengali style Stir-fried Spinach)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Alu Borir Torkari (Potatoes with sun dried Lentil Dumplings)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Pui Saag er Chochchori (Bengali recipe: Mixed vegetables with Shrimp and Malabar Spinach)
• Beet er Torkari (Stir Fried Beetroot with Garlic)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Panch Mesali (Bengali recipe: Mixed Vegetables)

Recommended Reading:

• Top 10 Spices to keep in your kitchen
• Know more about Kalonji or Nigella seeds