Bengal panch phoran

Quite different from garam and kopan masala is the Bengali panch phoran or a mixture of five spices. It is added at the beginning of the preparation of vegetarian dishes or fish (never meat!). It is placed on hot oil and waits for the seeds to start cracking. (The measure is for half a cup, and one to two teaspoons or to taste are added to the dishes.)

Preparation steps

Panch phoran is used dry and in grain and is never ground into powder.

Serving

Some Bengali housewives claim that an equal amount of all the ingredients goes into the panch phoran, but I recommend putting only half the amount of fenugreek seeds that have a bitter taste.

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