Kandla Nijhowne
Indian spices are oh so aromatic! A popular blend called panch phoran has five such magical ingredients in equal quantities – fennel, cumin, fenugreek, mustard seeds and nigella. This blend is widely used in Bengal, Nepal and Bangladesh. They are used whole, never ground and impart a superb aroma to any meal. Here’s a chicken recipe which highlights the famous five!
Murgh Panch-Phoran The ingredients
500 gm chicken joints
2 tbsp ghee
1 tbsp cloves and peppercorns
2 medium sized onions, thinly sliced
4 green cardamoms
1 tbsp each, chopped ginger and garlic
1¼ tbsp panch phoran
2-3 each, bay leaves and green chilies
½-¾ tsp chili powder
½ cup yogurt
Method
Note: You can cook a delicious potato bhaji or a mixed veggie too, using this method. When the panch phoran is scattered into the ghee, it needs to be monitored carefully. If it overcooks it will burn and turn bitter and unsavoury. You must keep the next batch of ingredients ready to be dropped in just as soon as the seeds splutter and turn colour. Many recipes call for additional garam masala. I personally feel it is unnecessary. Almost every component already exists on our list!
(Nijhowne is a Chandigarh-based culinary expert)