An Indian version of ‘5 spices’, panch phora adds flavour to curries & indian recipes. Fry Panch Phora in oil at the beginning 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.
We also blitz a tablespoon of this spice blend in a spice grinder and sprinkle it on halved, raw tomatoes along with some brown sugar, salt and olive oil. Bake at 150C (fan forced) for 45 minutes to one hour or until tomates have softened. These spiced tomatoes make a delicious addition to a salad or serve alongside poached eggs.
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