Panch Phoron (Bengali Five-Spice)

Panch Phoron (Bengali Five-Spice)

The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as panch phoron, or perhaps some other variation on this name (see below). Panch means "five" and phoron is "flavour" or "spice", hence the common translation Bengali Five-Spice". Panch phoron is a colourful blend of flavourful seeds: the green of fennel seed, black mustard and nigella seeds, golden fenugreek and buff-coloured cumin seeds. Some variations may substitute anise for the fennel seeds or wild mustard for cumin, radhuni seed for mustard, and possibly black cumin for nigella. Generally the ingredients are added in equal proportions, though this can vary according to taste.

Panch phoron is usually fried in oil or ghee before adding anything else to the pot, flavouring the oil and releasing the aroma of the oils in the seeds and causing them to pop in the pan. Other ingredients are added at this point, the mixture adding sweetness and bringing forward the flavours of vegetables, beef, fish or lentils

Panch Phoron Recipe
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Ingredients
1 tbsp nigella seeds
1 tbsp black mustard seeds
1 tbsp fenugreek seeds
1 tbsp fennel seeds
1 tbsp cumin seeds

Preparation
Combine all spices in a jar, store away from heat and light.

Other Names
Panch phora, panch puran, panchpuran, punch poran, punch puram, punchpuram

POTATO CURRY WITH TAMARIND AND PANCH PHORON
This spicy vegetarian curry is hearty enough for a comforting fall dinner. It's great simply ladled over steamed rice.

Ingredients:
3 dried hot red chiles (about 3 inches long), stems removed
1 tablespoon cumin seeds
1 lb medium boiling potatoes (about 5), scrubbed well
3 tablespoons vegetable oil
2 bay leaves
3/4 teaspoon panch phoron (Bengali spice mix)
1/8 teaspoon asafetida powder
1/2 teaspoon ground turmeric
1 cup water plus 1/4 cup boiling water
1 1/2 teaspoons tamarind concentrate
1/2 teaspoon salt

Preparation:

Toast chiles and cumin seeds in a dry small heavy skillet, shaking pan occasionally, until fragrant and just a shade darker, about 1 minute. Remove from heat and cool mixture, then finely grind in grinder.

Cover potatoes with salted cold water by 1 inch in a 2 1/2- to 3-quart saucepan. Bring to a boil, then simmer, partially covered, until potatoes are just tender when pierced with a small sharp knife, about 12 minutes. Drain. Once cool enough to handle, peel potatoes with a small sharp knife or a vegetable peeler and cut into 1-inch pieces.

Heat oil in wok over moderately high heat until hot but not smoking. Add bay leaves, panch phoron, and asafetida and cook, stirring frequently, until seeds from panch phoron stop sputtering, about 1 minute. Add potatoes and turmeric and sauté, stirring, until potatoes are pale golden brown, 3 to 5 minutes. Add 1 cup water and bring to a boil, then simmer briskly, stirring occasionally, 5 minutes.

While potatoes are simmering, whisk together boiling water and tamarind. 3Add salt, 2 teaspoons cumin chile powder, and tamarind mixture to potatoes and simmer, stirring occasionally, until sauce is slightly thickened, 2 to 3 minutes. Season with salt. Discard bay leaves.

Note: Leftover cumin chile powder can be kept in an airtight container at room temperature up to 3 months.

Makes 4 servings..

SPINACH WITH PANCH PHORON.
Following Bengali tradition, this vegetable dish can be served as a first course but you could serve it as a side dish — delicate yet spicy, it gets the appetite going. The original recipe called for mustard oil, but because it's so hard to find an FDA-approved brand — many bottles are labeled "for massage only," though Indians find that they're fine to cook with — we have substituted vegetable oil.

Ingredients:
2 1/2 lb water spinach (2 large bunches)*
2 tablespoons vegetable oil
1/2 teaspoon panch phoron (Bengali spice mix)*
4 (3-inch) dried hot red chiles
4 large garlic cloves, minced
1 teaspoon salt, or to taste

Preparation:
Trim stem ends of water spinach, then slice remaining stems and leaves crosswise 1/4inch thick.

Heat oil in wok over moderately high heat until hot but not smoking, then cook panch phoron and whole chiles, stirring constantly, until seeds begin sputtering, about 30 seconds. Add garlic and cook, stirring, until it begins to turn golden, about 15 seconds.

Add water spinach a handful at a time, stirring. Add salt and cook, stirring, until most of liquid that spinach gives off is evaporated, about 6 minutes.

Makes 4 servings

SALMON KALIA IN PANCH PHORON SAUCE
A favorite of the Bengalis in eastern India, kalia is traditionally made with the local, strong-tasting, freshwater fish called rui or katla, which belong to the carp family. We made this dish with salmon, but you can also use sea bass, shrimp, lobster, or crab.

Ingredients:
6 (6-ounce) salmon fillets (about 1 inch thick)
1 teaspoon salt, divided
3/4 teaspoon ground turmeric
1 tablespoon vegetable oil, divided
2 teaspoons Panch Phoron Blend
4 cups thinly sliced onion (about 1 large)
8 ounces peeled Yukon gold potato, cut into 1/4-inch strips
1 pound tomatoes
2 cups (1/2-inch) cubed zucchini
1 cup water
2 teaspoons paprika
1 teaspoon minced peeled fresh ginger
3 garlic cloves, minced
2 tablespoons plain low-fat yogurt
5 serrano chiles, halved and seeded
1 medium tomato, cut into 1/2-inch thick wedges (about 8 ounces)
1 teaspoon Garam Masala
3 tablespoons chopped fresh cilantro

Preparation:
Rub salmon fillets with 1/2 teaspoon salt and turmeric; cover and refrigerate 5 minutes. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add fillets; cook 1 minute on each side. Remove fillets; cover and set aside. (Fish need not be fully cooked.)

Combine 2 teaspoons oil and Panch Phoron Blend in pan; cover and cook for 30 seconds, shaking pan constantly. Add onion and potato; stir-fry for 6 minutes or until vegetables begin to brown, stirring frequently.

Place 1 pound tomatoes in a food processor; process until pureed. Add 1/2 teaspoon salt, tomato puree, zucchini, and the next 4 ingredients (zucchini through garlic) to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender. Stir in yogurt until well blended.

Return the fillets to the pan, carefully nestling them into the vegetable mixture. Arrange the chiles and tomato wedges on top of the vegetable mixture; cover and cook 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with Garam Masala and cilantro.

Makes 6 servings (serving size: 1 cup)

PAN-ROASTED POTATOES WITH PANCH PHORON
This is one of the basic ways of cooking vegetables in eastern India. The vegetables are first cooked in a broth scented with Panch Phoron and then pan-roasted. Starchy vegetables, such as potatoes, are particularly well suited to this technique but you can use any seasonal vegetables, remembering to adjust the cooking time. For great flavor and color use purple or Yukon Gold potatoes. For a hotter dish, stir in 1 teaspoon chopped chiles or 1/2 teaspoon ground red pepper with the Panch Phoron.

Ingredients:
2 tablespoons vegetable oil
1 1/2 teaspoons Panch Phoron
1 1/2 pounds small waxy or new potatoes, left whole or halved
1/4 teaspoon powdered asafetida or minced garlic
Coarse salt and black pepper
Juice of 1/2 lemon

Preparation:
Heat the oil in a large heavy nonstick pan over medium-high heat. Add the Panch Phoron and saute until the spices turn several shades darker. Add the potatoes and sprinkle with asafetida.

Fry the potatoes, turning and tossing until evenly coated with spices and lightly browned, about 5 minutes. Stir in 1 cup water and bring to a boil. Reduce the heat and cook, covered, until the potatoes are tender, about 20 minutes. Uncover and pan-roast until the excess moisture has evaporated and the potatoes are browned.

Season with salt and pepper, sprinkle with lemon juice, and serve warm, at room temperature, or cold.