Topic: panch puran

[Unclefrank]

When i make Chicken 65 for customers i make about 16 servings in one go i then make an onion dish that i serve with the Chicken 65, adding 1 tsp Panch Phoran when frying onions. It goes a very long way when adding some extra flavour. Also i have used 0.5 tsp when making Bombay Aloo for 4 servings.
I only use a small amount because it can become "too much" overpowering the rest of the ingredients.

In this thread i didn't fry the onions but after a couple of years making said dish and ordering from T/A's and restaurants nearly all were served with fried onions, green pepper and sometimes tomatoes with a hint of Panch Phoran. Asked in the Alok restaurant in Great Bridge Tipton what they use, spice wise, in their Bombay Aloo/Bombay Potatoes and the waiter went into kitchen, stood by the door and said "Bengali spice", one of the chef's looked out of the little window in the door and made a point of saying small amounts only.

http://www.curry-recipes.co.uk/curry/index.php/topic,7966.0.html

[martinvic]

I always add a tsp of it along with turmeric when boiling the potatoes for Bombay Aloo.
Most of it does end up in the final dish, but it's obviously not as strong after the boiling.

[Edwin Catflap]

Hi

I use it to great effect in Colins massur dhal as mentioned and also in CBM's pre cooked potatoes for nombay aloo!!

Cheers

ED

[tel3564]

Thanks for the replies, i wont bin it just yet. As i said before i cook curry everyday, not always bir, still searching for perfection if it exists, ive been trying for 30 years! Will it take another 30 lol
Tel

[JerryM]

Tel,

If you find out which of the ingredient configures to that dry after taste I'd be very interested. Just something long term to iron out.

I think it's fenugreek but could not be sure. Hence I still don't buy mustard seed either.

There is compelling evidence to support mustard seed in  BIR hence the question (albeit black)

[tel3564]

Hi jerry ive never really noticed the dryness using it but i do only use tiny amounts it could well be the fenugreek which can be very bitter if overdone i will contiue with it as it seems 2 work 4 us