Welcome to PabsKitchen! Today, we’re preparing homemade spice blends that will take your festive cooking to the next level. We’ll be making two incredible spice mixes: Panch Phoron and Garam Masala. These will add warmth and richness to your vegetable and meat dishes alike! Let’s dive right into it!
Panch Phoron Spice Blend
Ingredients:
2 tablespoons cumin seeds
2 tablespoons nigella seeds
2 tablespoons fennel seeds
2 tablespoons mustard seeds
1 tablespoon fenugreek seeds
Instructions:
Measure the SpicesOn a small plate, measure out all your ingredients. Traditionally, Panch Phoron uses equal parts of each spice, but I like to go a little lighter on the fenugreek to avoid too much bitterness.
Mix It UpTransfer the cumin, nigella, fennel, mustard, and fenugreek seeds into an airtight jar. Give it a good shake to mix everything together.
How to Use Panch PhoronThis mix is great for tempering veggies, pickling, and enhancing lentils. To use, fry the spices in hot oil until they start to pop and release their aroma. Be careful not to burn them! It only takes a few seconds.
Storing the Spice MixStore the Panch Phoron in a cool, dark place. It’ll stay fresh for months, ready to spice up your festive dishes whenever you need it.
Garam Masala (Barha Masala)
Ingredients:
60g coriander seeds
60g cumin seeds
25g green cardamom
15g mace
15g black cardamom
20g nutmeg
25g nigella seeds
25g star anise
30g cinnamon sticks
10g cinnamon leaves
20g cloves
50g fennel seeds
30g black pepper
30g fenugreek seeds
Instructions:
Roast the Spices
Heat a pan over medium-low heat. Begin by roasting the larger spices like cinnamon sticks and star anise for 4–6 minutes until aromatic. Remove and cool.
Roast the smaller spices such as cardamom, cumin, and fennel seeds for 2–4 minutes. Keep stirring to avoid burning. Allow everything to cool before blending.
Roast Coriander & Cumin SeparatelyIf you’re making extra ground coriander and cumin for curries, use the same pan. Roast 300g of coriander seeds and 300g of cumin seeds for 2–4 minutes each.
Blend the SpicesOnce cooled, start blending the larger spices like cinnamon and star anise. Then, add the smaller spices and blend until smooth. You may need to do this in batches if your blender is small.
Optional SiftingIf you prefer a finer texture, you can sieve the Garam Masala after blending, but I like it a little coarse.
Storing Garam MasalaTransfer your Garam Masala to an airtight jar and store it in a cool, dark place. It will last up to 6 months, and you can even refrigerate it for extra freshness!
Final Thoughts
Wow! The kitchen smells amazing, doesn’t it? These spice blends will surely make your festive cooking special. Whether it’s a flavorful vegetable dish or a rich meat curry, these blends are perfect to add warmth and depth to your meals.
Naia, my little helper, did an amazing job blending the cumin seeds—what a fun dance in the kitchen today!
Thank you for joining me! If you found this video helpful, don’t forget to subscribe to PabsKitchen, like this video, and hit the bell for more tasty recipes. See you in the next one!
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