Panch Phoran Recipes

PANCH-PHORAN POTATOES

Steps:

• Cut potatoes into 2-centimetre pieces. Heat the oil in a medium-sized pot over a medium heat. Toast the panch phoran in the oil for about a minute or until the spices release their aroma.* Add the onion and cook until golden, then add the potatoes, ginger, garlic, chilli, curry leaves, turmeric, salt and tomatoes. Stir well to coat everything in the spices. Add water so the potatoes are not quite covered. Add the peas, bring to a simmer then cover with a lid and cook for about 20 minutes or until tender. Add more water if it gets too dry then check seasoning and put into a serving bowl. Sprinkle with coriander before serving. * When toasting spices it is important to keep an eye on the heat of the pan. If the spices burn, throw them out and start again.

PANCH PHORON | PANCH PHORAN

Steps:

• Mix all the spices in a bowl or directly in a small glass jar.
• Tightly seal the jar. Store the panch phoron in a cool, dry place.
• Shake the jar before each use to make sure the spices are evenly distributed.
• 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.

PANCH PHORAN

Steps:

• Stir the seeds together. Store the mixture in an airtight container away from direct light.

PANCH PHORON (INDIAN FIVE SPICE BLEND)

Steps:

• Combine the seeds in a small bowl. Store in an airtight container.
• Depending on what kind of dish you make with these seeds, they can either be fried briefly in oil or dry roasted to coax out their rich flavors.

PANCH PHORON ROASTED POTATOES

Steps:

• Preheat the oven to 400 F.
• Heat a small skillet over medium-high heat and dry roast the panch phoron, tossing regularly to prevent burning, until very fragrant, about 3-4 minutes. Set aside.
• Place the wedges in a bowl, add the olive oil, garlic, salt and panch phoron and toss to evenly coat the potato pieces.
• Spread the potato pieces onto a large baking sheet. Bake for about 45 minutes or until lightly browned and crispy, turning them over with a spatula after 20 minutes and every 10 minutes thereafter. Serve immediately.

BENGALI FIVE SPICE ROASTED CHICKEN

Steps:

• Combine bay leaves, ginger and garlic and have at the ready (they do not need to be mixed). Heat oil over small-to-medium frying pan or skillet over medium heat. Add Panch Phoron, and stir until seeds begin to pop, about 30 seconds. Add bay leaves, ginger and garlic all at once, and stir until ginger softens, about 3 minutes. Remove skillet from heat, and stir in coriander and salt. Let sit until fragrant, about 30 seconds. Add yogurt and flour mixture, stir to loosed browned bits, and let marinade cool.
• Combine marinade with chicken, bell peppers and carrots, stir or toss to coat, and cover (you can use a dish with a tightly fitting lid or a resealable plastic bag). Chill at least 2 hours or overnight.
• Preheat oven to 475°F with rack set in upper third of oven. Arrange potatoes in single layer in large rimmed oven dish or on rimmed baking sheet. Turn out marinated ingredients over potatoes, mix to coat, and pat to single layer. Bake until browned, about 40 to 45 minutes, turning with wide spatula every 15 or 20 minutes and ending with chicken skin-side up.

PANCH PHORON - INDIAN 5-SPICE

Steps:

• Mix seeds and store in an airtight container. Do NOT grind them before storage or cooking (they are used whole).
• When using in a recipe, add the mixed seeds into a pan with ghee or cooking oil.
• When they sizzle and pop a little bit, begin adding the other ingredients to the pan.