Panch Phoran Shalgam(Turnip with indian 5 spice mix). Vegan glutenfree.

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A quick dry veggie side today. The spice mix used for this turnip preparation is called Panch Phoran. is a spice blend used in Bangladesh and Eastern India, especially in Mithila, Bengali, Assamese and Oriya cuisine. The name literally means "five spices". The spices typically used are fenugreek seed, Nigella seed, cumin seed, radhuni and fennel seed in equal parts. Celery seed sometimes is used in place of radhuni. I usually substitute mustard seeds for radhuni. Usually this spice is mix has whole spices and is used as is, sometimes I coarsely grind the mix for a more mixed up flavor. This spice mix is fantastic both ways. If you are not a fan of the heat in garam masala or the bland in the yellow curry powder, give this mix a try in dry veggie subzis.
You can find the mix in an Indian store or make your own with the whole spices in equal quantities.

This spice blend can be used to make any dry vegetable side dish. Try it with cauliflower, belleppers and potatoes, just potatoes, or any not too sweet chunky vegetable. The nigella seeds have a distinctive onion-garlic-pickle kind of taste, so its not necessary to add garlic or other strong flavors. Fenugreek gives the bitter and fennel and cumin the fresh taste.

Panch phoran- Mix equal quantities of Fennel, Fenugreek, brown mustard, Nigella and Cumin seeds.
Directions: Serves 1
In a medium pan, add a teaspoon of organic canola, coconut or saffflower oil and heat at medium.
When the oil is hot, add 1-2 teaspoons of coarsely ground Paanch phoran. Start with 1 teaspoon, you can add more later to taste. The spices have quite a strong individual taste.
Mix for a half a minute till the spices start to give out an aroma.
Add 1/4 cup chopped onion and mix well.
Cook for 2-3 minutes until translucent.
Add 1/2 teaspoon turmeric powder and mix.
Add 3/4-1 cup peeled and chopped/cubed Turnip, 1/2 teaspoon salt or to taste and chili flakes or black pepper to taste.
Mix well, cook covered on low heat for 10-12 minute, or until tender(depends on the size of the cubes) Stir occasionally in between. Also, taste test when just about done and adjust salt and spice mix.
Serve hot as a side.



14 comments:

  1. Turnips have to be prepared very cleaverly for me to enjoy them, but I think yours would do the trick! These sound delicious :)!

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  2. I love turnips, what a beautiful idea to make them with Indian spices:-) Thank you for sharing about Siri :-) Hugs, Terra

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  3. good idea of giving the bland turnips a mouth watering flavour.

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  4. YUMMY YUMMY

    Aarthi
    http://yummytummy-aarthi.blogspot.com/

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  5. looks yum & way to go Siri and Gang !

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  6. I like the addition of Panch Poran to Turnips. :-)

    ..and thanks a lot for sharing information about the Ashram Fund Drive. I linked it to the main post as well.

    Cheers,
    Siri

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  7. never liked turnips but looking at ur scrumptious pics im craving it now :)

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  8. Thank you Torview and Amy!

    Thanks Terra.

    thanks Ma. great to see you on the blog!:))

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  9. Thanks Priya and Deeps.

    Thanks Siri. The fund drive is amazing idea for an amazing cause. keep up the great work!

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  10. Oh my gosh, I ADORE panch phoran! I have a little packet of it from my local Indian grocery store; must try this!

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  11. wonderful recipe full of amazing flavor! I love turnips!! Thanks for sharing!

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  12. Thank you so much for linking up your delicious recipes to Simple and in Season, I've indlued your entries in a round up today x

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  13. The combination of ingredients is simply perfect! I'm hungry now! 

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Hi! I am Richa. I love to whip up plant-based meals which make me and hubbs swoon and not miss any animal or animal products in them. Find out more About Me here.


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