Ingredients
Panch Phoran is commonly used in India, Bangladesh and Nepal.
- Onion seeds (Nigella or Mangraila or Kala Jeera) – 1 Tablespoon
- Cumin seeds – 1 Tablespoon
- Fennel Seeds (Saunf) – 1 Tablespoon
- Fenugreek Seeds – 1 Tablespoon
- Mustard Seeds – 1 Tablespoon
Method
Combine all 5 aromatic spices in a bowl. Store the mixture in an airtight container and use with vegetables, lentils and fish.
