Panch Phoran

7 Mar

Panch Phoran and Panch Phoran Powder


Black Mustard Seeds 1/4 cup
Nigella Seeds / Black Onion Seeds 1/4 cup
Cumin Seeds 1/4 cup
Fennel Seeds 1/4 cup
Fenugreek Seeds 1/4 cup

Method of preparation:

Mix all the ingredients together and store them in a dry jar.
This is called panch phoran, used to enhance the flavors of any dish.
Rarely, panch phoran powder is used in pickles.

To make panch phoran powder, toast all the ingredients separately until aromatic.
Cool the ingredients to room temperature and grind them into fine powder.
Store the panch phoran powder tight in a dry jar and use when necessary.

Notes: Make sure not to burn any of the ingredients while toasting them.

11 Responses to “Panch Phoran”

  1. Mohini Prabhu November 23, 2009 at 2:59 am #

    So far have tried several of your recipes. My favourite is “sabut moong”. I even made carrot & Beans pickle.
    The other recipes are Yam Masala which is really yummy!!! and Indian Egg Plant with poteto roast

    I am getting addicted to your site and the recipes as I have stopped liking our way of cooking.


  2. Raji January 25, 2010 at 10:50 am #

    thx for trying talimpu recipes. glad you like pickle and moong. glad you are addicted and thx for leaving a wonderful comment. 🙂

  3. shamala January 7, 2011 at 2:50 am #

    hi raji let me know in what other cooking u can use this panch phoran powder

  4. pavya ramanathan July 29, 2012 at 8:59 am #

    the super recipe are super


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