Called panch phoron (panch means “five” and phoron is “flavor” or “spice”), this mixture of whole untoasted spices gets tossed into hot oil before other ingredients are added.
1 tablespoon nigella seeds
1 tablespoon cumin seeds
1 tablespoon black mustard seeds
1 tablespoon fenugreek seeds
1 tablespoon fennel seeds
Combine the spices in a jar with a tight fitting lid, store away from heat and light.
Notes and Instructions
Nigella (also called black cumin) is a small black teardrop-shaped spice with an oniony flavor. It is used sparingly on naan (flatbread) and to flavor hot oil at the start of cooking. If you can’t find nigella (or any of the other seeds called for) in your area at an Indian or South Asian grocery they can be ordered online through Amazon.
Source: “Mangoes and Curry Leaves,” by Jeffrey Alford and Naomi Duguid