Panch Phoran is a basic mix of five whole spices often referred to as Bengali 5 spice. Traditionally the ingredients are simply combined and used whole in your recipes, but I prefer to get out the mortar and pestle and give them a very coarse grinding so they're basically just cracked. But either way is fine. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes 15 tablespoons)
3 tbsp nigella seeds
3 tbsp mustard seeds (any colour)
3 tbsp cumin seeds
3 tbsp fennel seeds
3 tbsp fenugreek seeds
tbsp = tablespoon
Store in an airtight jar out of direct sunlight and in a cool place. Use within 6 months.
Note: There is some confusion over nigella. If you buy them online there is a chance you may end up with black onion or black cumin seeds as they look very similar. So be careful and try and get the real thing.
Ingredient Note: It's recommended you use whole spices for this blend as this is the authentic way they use it in Bengali cuisine. If you don't have them available, use pre-ground and reduce the quantities in the recipe by about half. So for 3 tablespoons of whole fenugreek you would use 4 teaspoons of pre-ground fenugreek. Reduce any others you don't have whole by half as well and, in a bowl, combine with any others.
Corned Beef Mix -
Egyptian Dukka Made
A Collection of Masala