Panch Phoran Bhaja Or Roasted Five Spice Powder

Panch phoran bhaja or dry roasted Bengali five spice powder. A very aromatic spice mixture to use in chutney, sukto and many other dishes to enhance the flavour. Panch phoran or mixture of whole five spices generally used for tempering or tadka. And this roasted panch phoran powder will make your dishes aromatic. Just add a teaspoon of this powder at the end of cooking to enhance the taste and aroma of your dish.

Panch phoran originating from the region of Eastern South Asia and used especially in the cuisine of Bangladesh and Eastern India, Northeastern India region especially in the cuisine of Odisha, West Bengal, Mithila region of India and Nepal.  Wikipedia

To make panch phoran or five spice mix 1 tablespoon of each nigella seed or kalonji, cumin seeds or jeera, mustard seeds or sarso, fennel seeds or sounf and 1/2 tablespoon fenugreek seeds or methi.

Generally radhuni or wild celery seeds are used in panch phoran. Radhuni looks like ajwain or carom seeds but flavour is different. But radhuni is not available outside Bengal so we use mustard seeds instead of radhuni.

Here are some recipes with panch phoran bhaja powder. Click on the link below for recipe.

1. Panch phoran dal

2. Olive chutney

3. Gur aam or instant sweet mango pickle

4. Sukto

And some recipes which panch phoran tadka or tempering.

1. Panch phoran tarkari

2. Bati chochchori

3. Drumstick and potato curry

4. Pumpkin stir fry

5. Assamese massor dal borar tenga

6. Lentil patties in mustard sauce

7. Spicy potato curry

To make this aromatic dry ground spices mix all the seeds and dry roast till fragrant. Let it cool down before grinding. After grinding store panch phoran bhaja or five spice powder in airtight container and use as require. Radhuni is not available here. I bought a packet from Kolkata and stored in refrigerator to use in Sukto or some other dishes. I make panch phoran with the mixture of fenugreek seeds, nigella seeds, cumin seeds, fennel seeds and mustard seeds. You can get ready to use mixture in your local grocery store.

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Cumin seeds or jeera – 1 tablespoon

Nigella seeds or Kalonji – 1 tablespoon

Mustard seeds or sarso – 1 tablespoon


Wild celery or radhuni – 1 tablespoon

Fennel seeds or sounf – 1 tablespoon

Fenugreek seeds or methi – 1/2 tablespoon


1..Combine all the seeds. I have used cumin or jeera, mustard or sarso, fennel or sounf, nigella or kalonji and fenugreek or methi seeds. I didn’t use radhuni. You can use if you have or you like the flavour. I like mustard seeds in my panch phoran. Methi seeds taste bitter so I always use less methi in panch phoran. You can use equal quantity if you like.

2. Dry roast on a pan till the seeds become fragrant. Seeds shouldn’t be burnt.

3. Let the dry roasted seeds cool down completely.

4. Grind the mixture into powder. Store in airtight container for later use. You can store the powder in refrigerator.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

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Potato With Nigella, Poppy Seeds And Tomato

Potatoes with nigella, poppy seeds and tomatoes.

A very delicious and easy to cook side dish. In West Bengal aloo posto or potatoes with poppy seeds or posto or khaskhas is an all time favourite dish.

Poppy seeds are rich in minerals such as zinc, magnesium and calcium.

And one teaspoon of poppy seeds has 4 percent of the recommended daily intake of both calcium and phosphorus, which combine to form the mineral used to build bones.


We usually don’t use tomato in aloo posto or potato with poppy seeds but I have heard about this recipe from my sister in-law Arunima Gupta. It sounds little different and we loved the taste.

Thanks Arunima for this easy and delicious recipe. Everyone loved it.

This post is going to be a part of #Foodiemonday bloghop. And our this week’s theme is #nigella seeds.

The kalonji, or Nigella seeds or black cumin is an interesting spice – when used for tempering, it adds a beautiful aroma to the dishes, and a hint of flavour that you can’t quite nail.
Flavour and aroma aside, the tiny black seed comes with a whole lot of health benefits. It’s loaded with trace elements, vitamins, crystalline nigellone, amino acids, saponin, crude fiber, proteins and fatty acids like linolenic and oleic acids, volatile oils, alkaloids, iron, sodium, potassium and calcium. It keeps your heart healthy.


You don’t need much spices to make it. I have used only salt, green chillies, turmeric powder, poppy seeds,tomatoes and nigella seeds or kalonji or black cumin. Kashmiri red chilli powder is optional I have used it to add some colour. You can omit it if you want.

This Curry goes well with steamed rice.


Potatoes:- 3 medium

Tomatoes – 2 large chopped

Green chilli – 4-5 or to taste

Nigella seeds – 1/4:teaspoon

Poppy seeds – 1/4 cup

Turmeric powder – 1/4 teaspoon

Kashmiri red chilli powder – 1 teaspoon, optional

Mustered oil – 2 tablespoon+ 1 teaspoon

Salt to taste

Water as require


Soak the poppy seeds in hot water for 15 minutes or microwave for 2 minutes with little water. Soaked seeds will grind easily.

Drain and grind the poppy seeds with 2 green chillies. You can add more chillies if you want your curry hot. You can add little water. Make a smooth paste and keep it aside.

Peel and slice the potatoes. Wash well.

Heat 2 tablespoon mustard oil in a pan. Add nigella seeds or black cumin or kalonji and chopped tomatoes. Saute until the tomatoes becomes mushy.

Now add the potatoes, salt and turmeric powder. Fry until it dried up completely.

Add enough water to boil the potatoes. Cover and cook until the potatoes becomes tender. Let the water dried up.

Add the poppy seeds and green chilli paste and kasmiri red chilli powder. Red chilli powder is optional. I have added it to bring some colour. You can omit it if you want. Saute for a minute.

Add water to make a thick gravy. You can make it dry too. It will be delicious in both ways. But don’t make it runny.

Cook until you get your desired consistency. Add some more slit green chillies and 1 teaspoon mustard oil. Mix well and switch off the flame.

Serve with hot streamed rice or any kind of bread or paratha or puri or luchi.