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Ingredient
Paanch Phoran/ Padkaune Masala
Introduce
Chef :
Jibita KhannaPaanch Phoran/ Padkaune Masala
The Indian Five spice mix is popular as the Bengali Paanch Phoran and is used in Bengali cuisines ( even in Bangladesh) and is also used in cuisines in Odisha, Assam, Mithila region of India and Nepal and is called by different names. The tempering of this masala or spices gives a nice flavour to the cuisines and these spices are often the part of our Aachar / Pickle.
Bengali - Paanch Phoran
Odisha- Pancha Phutana
Assam- Pas Puron
Maithili- Painch Phoranah
Nepali- Padkaune Masala- पड़कौने मसाला ( Tempering Spice)
I mix less fenugreek because of its bitter taste.
#cookpadindia #cuminseeds #fenugreekseeds #mustardseeds #fennelseeds #nigellaseeds
Ingredient
1 tbsp
Cummin seeds/ Jeera
1 tbsp
Fennel seeds/ Saunf / Mouri
1 tbsp
Black Mustard seeds/ Sarso
1 Tsp
Fenugreek seeds/ Methi
Cooking instructions
* Step 1
Mix all the seeds and your Paanch Phoron/ Paudkaune masala / Paancha Phutana is ready. This is used whole most of the time except I used in powdered form in the Shukto recipe and added as tempering in the beginning mostly.
* Step 2
Aloo Dum recipe
* Step 3
Bhindi recipe
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