Description:
Panch Phoran Masala is a traditional spice blend used in Bengali cuisine, consisting of five key spices. While there are variations across households, the unique combination of these spices adds a signature flavor to dishes. Some Bengalis even debate which spice takes precedence, but no matter the ratio, this blend remains an essential in Bengali cooking.
Cuisine: Bengali
Course: N/A
Diet: N/A
Ingredients
- 50 grams Cumin seeds (Jeera)
- 50 grams Mustard seeds (Rai/ Kadugu)
- 50 grams Fennel seeds (Saunf)
- 50 grams Kalonji (Onion Nigella Seeds)
- 25 grams Methi Seeds (Fenugreek Seeds)
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Instructions
- Preheat a small pan on medium heat.
- Add all the ingredients—cumin seeds, mustard seeds, fennel seeds, kalonji, and methi seeds—into the pan.
- Dry roast the spices until they are well-roasted and release their aromatic fragrances.
- Once roasted, remove the pan from heat and allow the spices to cool completely.
- Once cooled, transfer the spices to a grinder and powder them to your desired consistency.
- Store the Panch Phoran Masala in an airtight container and keep it in the freezer to maintain its freshness for a longer period.
Enjoy the rich, authentic flavors of Bengali cuisine with your freshly made Panch Phoran Masala!
