Panch phoron or panch phoran or panch masala is a blend of 5 aromatic spices used in Bengali cooking as well as in Eastern Indian cuisine. This spice blend looks colorful, attractive and is made of four bold, aromatic spices and one legume.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: Not specified
  • Total time: 5 minutes
  • Yield: 1 · 1 small bottle
  • Category: Condiment
  • Cuisine: Bengali

Ingredients

  • 2 tablespoons cumin seeds
  • 2 tablespoons nigella seeds ((kalonji))
  • 2 tablespoons wild celery seeds ((radhuni) or mustard seeds (rai))
  • 2 tablespoons fennel seeds ((saunf, mouri))
  • 1 tablespoon fenugreek seeds ((methi dana))

Method

  1. Mix all the spices in a bowl or directly in a small glass jar.
  2. Tightly seal the jar. Store the panch phoron in a cool, dry place.
  3. Shake the jar before each use to make sure the spices are evenly distributed.
  4. Use the spices as required in the recipe. Usually panch phoron is tempered or fried in oil to release their flavors and then the other ingredients are added.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.