To make the topping: Heat the oil in a large Dutch oven or other heavy pot (use enough oil to fill the saucepan to a 2-inch/5-cm depth) over medium-high heat until it reaches 350°F/180°C on an instant ...

Panch Phoran, also called Panch Phoron, is an authentic spice blend made from five whole spices: fenugreek seeds, nigella seeds, mustard seeds, cumin seeds and fennel seeds. What's quite unique about ...

Panch phoran is a Bengali spice mixture. Find it at Indian specialty shops and Whole Foods Markets. 4 tablespoons ginger and garlic paste 2 teaspoons garam masala 2 teaspoons white pepper powder 1 cup ...

Panch Phoran, also called Panch Phoron, is an authentic spice blend made from five whole spices: fenugreek seeds, nigella seeds, mustard seeds, cumin seeds and fennel seeds.

Even to date, Sunday mornings in a Bengali household are incomplete without a plate of luchi paired with paanch phoron alur tarkari, spreading its aromatic flavour. Growing up in an East Bengal family ...

Heat the oil in an ovenproof frypan and add the Panch Phoran till they pop, I always put the lid on for this. Add turmeric, papaya and potato, toss till coated, then add a quater of a cup of water and ...

Heat oil, add Panch Phoran, ginger, garlic paste and onion. Cut the fish into 7cm pieces. Toss with salt and half of the turmeric. Add all ingredients. Cover and cook on very slow heat until the fish ...