Panch Phoron :Five Spice Mix

The aromatic symphony of the five whole spices - nigella, fennel, cumin, mustard and fenugreek seeds - which make punch phoron. The mixture of this simple, authentic spice adds a hot, sweet-ditch aroma to the dals, stir-fries, pickles and curry.

Ingredients and Sourcing:

• 2 tablespoons nigella seeds (kalonji)  
• Sourcing Tip: Look for shiny, jet black seeds in Indian or specialized spice stores.  
• 2 tablespoons fennel seeds (saunf)  
• Flavor Note: Sweet and Lichorice like, they adjust the bitterness of fenugreek.  
• 2 tablespoons cumin (cumin)  
• Quality Check: Choose pale brown and aromatic seeds.  
• 2 tablespoons yellow or brown mustard seeds (rai)  
• Spice Level: the mustard seeds Pop  and gives a sharp kick when tempered.  
• 2 tablespoons fenugreek seeds (fenugreek)  
• Bitterness: Use in moderation - can strip a lot of mixtures.  

For maximum shelf life, , store all spices in an airtight container ,far from light and heat.

Method: Compensation and Storage:

1. To maintain balance, measure each seed properly using level spoon.  
2. Each spice should be slowly roasted in a separate dry pan in low heat for 30-45 seconds, until aromatic.  
3. Cool the seeds completely on a baking sheet.  
4. Take  a clean, dried bowl and mix all the five seeds together.  
5. Now, transfer the mixture into a glass jar with an airtight lid and  Label with date.  

Shelf Life: A cool, dark place up to 3 months.

Quick Veggie Stir Fry with Panch Phoron:

Turn your spice mixture  into a simple, delicious side dish:

Ingredients :

•  1 tablespoon panch phoron
•  2 tablespoons vegetable or mustard oil  
•  1 onion, chopped  
•  1 bell pepper, chopped  
•  1 cup green beans  
•  1 teaspoon turmeric powder  
•  salt to taste  
•  Fresh cilantro, chopped

Method:

1. Heat the oil in pan on medium heat.  
2. Add Punch phoron; Let the seeds splutter for 10-15 seconds.  
3. Toss  Onion ; Stir until translucent.  
4. Add bell peppers and beans; Stir well.  
5. Now, sprinkle turmeric and salt sometimes stirring, until a vegetables are cooked.  
6. Garnish the Sabzi  with coriander . Serve with boiled rice or roti. 

Tips and Variations:

•  Swap beans for potatoes or eggplant.  
•  Add a pinch of red chilli flakes for extra heat.  
• Use coffee grinder for a uniform powder - great for marinades.  
•  Use mustard oil for authentic  touch.  

Elevate everyday recipes with this versatile punch phoron mixture - your entrance to Bengali style flavors!