Panch Phoron (Indian 5-Spice) From Maneet Chauhan & Jody Eddy
★★★★★
PREP TIME
10 minutes
COOK TIME
4 minutes
MAKES
2/3 cup
Ingredients
2 tablespoons
cumin seeds
2 tablespoons
fennel seeds
2 tablespoons
fenugreek seeds
2 tablespoons
black mustard seeds
2 tablespoons
nigella seeds (kalonji in Hindi)
Instructions
- Heat a dry pan over medium heat until a mustard seed pops a few seconds after it hits the surface of the pan, 3 to 4 minutes. Add the cumin and toast until aromatic, swirling the pan as it toasts, about 1 minute. Transfer to a plate and repeat with the remaining spices, toasting each one separately. Cool the spices to room temperature and then transfer them to an airtight covered container and shake to combine. Store up to 6 months in a cool, dry, dark place.
