Palak Panch Phoran

palak-panch-phoran

Palak Panch Phoran, well i guess nothing by that name exists, but who cares, when i know it shouts comfort food from all corners. I get extra careful about the nutrient values of the food i intake when iam bed ridden or have been advised to take some rest. And on such days meals like this come to my rescue. I just order lots of greens and make anything possible with them. Treat them gently, consume them in their purity, and feel good about eating something good. 

On one such days i asked my help to make something with just some spinach, and panch phoran. Panch Phoran, a whole spice mix, famous in begali and assamese cuisine, a mix of fenugreek seeds (or methi dana – मेथी दाना),  nigella seeds (or kalonji – कलौंजी), cumin seeds (or jeera – जीरा), mustard seeds (or rai – राई), and fennel seed (or saunf – सौंफ़). 

I remember my bhabhi also feeding me something like this with one of her simple assamese meals, and i had fallen in love with it. I dont know if it has a name to it, but i just call it palak panch phoran, it is a perfect accompaniment to phulka and dal, or some masoor dal and chawal on a cold winter evening. 

Ingredients

  • 1 bunch of Spinach, cleaned, and roughly chopped. 
  • 1/2 onion, cut into thin slices. 
  • 1/2 tsp panch phoran, crushed into coarse powder.
  • 2 pinches salt.
  • 1/2 green chilli, slit length wise.
  • 1 clove of garlic, roughly crushed. 
  • 1/2 tsp Mustard oil for frying

Directions

  1. Thoroughly clean spinach and chop it roughly into not so small pieces, maybe just tear them into halves.
  2. Heat the mustard oil in a shallow pan, till it starts fuming. 
  3. Add the green chilli, garlic and onions to it, and let it fry for 2 minutes. 
  4. Now add the salt, sugar, and the panch phoran powder, and immediately add the palak.
  5. Let it fry on medium high flame, and stir it frequently. You will see them wilting almost instantly.
  6. Don’t over fry them, it will cook even after taken off the flame. LEt it fry for just a minute or more, and let it sit aside for a minute or so. 
  7. Serve it with hot rice and masoor dal, or moong dal and aloo bhindi bhujia with phulkas like i did. 

 

 

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