Ingredients:- Whole Mixed Spices. A must in every Bengali kitchen (Panch means five and Phoron (Puran) means tampering and that’s how the name came up. Cumin, Fennel, Fenugreek, Mustard Brown, Nigella (Kalonji) in equal amounts. Unlike most spice mixes, panch phoran (puran) is always used whole and never ground.
Traditionally, panch phoran is used with vegetables, chicken or beef curry, fish, lentils, shukto and in pickles. Panch Puran has a strong flavour and distinct taste. It will liven up any vegetable or meat dish. Either grind down or dry fry 1-2 tea spoons of Panch Puran to make curries, cooked vegetables and to make sauces.