5 Bengali Dishes Tempered With Panch Phoran 

Panch Phoron is a traditional spice blend created from 5 whole spices. It is indispensable for tempering a diverse range of foods in Bengali cuisine. Phoron translates to tempering, while panch means five. The cuisines of Bangladesh, Eastern India, and Southern Nepal also frequently include panch phoran. It goes by many names in other places, such as pancha phutana in Odisha, pas phoron in Assam, and padkaune masala in Nepal.

There are equal proportions of fenugreek, nigella, cumin, black mustard, and fennel, all of which are seeds. Unlike many other spice blends, panch phoran is never ground and is always used whole. It is typically used to temper vegetables, meats, lentils, fish, chutneys, and pickles and is either dry-roasted or fried in oil.

Let's learn about five such items. 

Tomato khejur chutney

Tomato chutney, Image Source: spicechronicles

Bengali tomato khejur (dates) chutney is a treat in itself. The tempering with panch phoran gives a distinct flavour to this deliciously sweet tomato date chutney. The recipe involves riped red tomatoes, dates and sugar and spiced with panch phoran and dry red chilli (optional). There is no rigid rule about this chutney. In a few households, the chutney also has another ingredient, i.e.s, aam shotto (mango leather). But the tempering with panch phoran remains the mainstay. 

Kumro er chokka

This staple dish during Durga puja can't be imagined sans the tadka of panch phoran. The five spice seeds blend infuses a sharp aroma, balancing the pumpkin's sweetness. While a few also use kalo jeera or black cumin for the tempering, the most popular choice is panch phoran. 

Echor kosha

This is another authentic Bengali dish made with echor or jackfruit. Cooked in mustard oil and tempered with panch phoran, this decadent delicacy develops a distinctive aroma. Each of the five spices has its individual flavouring effect, and echor kosha is a witness to it.

Panch Phoron Murgi

Panch phoran murgi, Image Source: eatreadandcook@blogspot

Though the mention of murgi is common, it differs in flavour from the regular Bengali Murgir jhol. What distinguishes Panch Phoron from Murgir Jhol is the use of Bengali Five Spices as a tempering. A few people use Randhuni in addition to the five-spice blend made up of cumin, Nigella, fennel, fenugreek, and mustard seeds. 

 Labra

Labra has been a must-have dish, especially during religious festivals in Bengal. A bhoger thaali (festive platter) is incomplete without labra. This dish is prepared with various vegetables, including potatoes, broad beans, pumpkin, sweet potatoes, taro, eggplant, plantain, radish, etc. And at times, a few adds fresh green leafy vegetables like spinach. Like the other dishes on the list, the cooking of labra starts by tempering with panch phoran. 

Let us know how your experience turns out with panch phoran-based cooking.