An Indian version of ‘5 spices’, panch phora adds flavour to curries & indian recipes.
Description & Use
Panch Phora is a special blend of five seed spices, said to be of Bengali origin, a five spice blend that should not be confused with Chinese Five Spice Powder. The name comes from the Hindustani word for five which is ‘panch’ and ‘phora’ simply means seeds. Panch Phora is traditionally fried in oil at the commencement of making a curry. It is also delicious when fried with partially cooked potato cubes until they are golden brown, and the seeds have stuck to them - recipe below.
Blended and packed in Australia from imported ingredients.
Contains: Brown Mustard, Nigella, Cumin, Fenugreek, Fennel Seeds
POTATOES WITH INDIAN SEEDS
4 medium sized potatoes, scrubbed or peeled
1 Tablespoon olive oil
2 Tablespoons Herbie’s Spices Panch Phora
- Cut the potatoes into four or six pieces each (about the size of a small new potato) and boil or microwave with a little salt until almost cooked.
- Drain well and pat dry between layers of paper towel to absorb excess moisture.
- Heat the oil in a pan and stir the seeds in the hot oil for 30 seconds.
- Add potatoes and cook on high heat, turning or tossing frequently until they are browned and well coated with seeds.
For more delicious recipes visit: instagram.com/herbiesspices/