Panch Phoran is a Bengali spice blend composed of mustard seeds, fennel seed, cumin, nigella and fenugreek. It’s often used in vegetable recipe such as this. Don’t hesitate to make a lot, this dish reheats nicely.
- ½ small cabbage
- 1 lb carrots
- 4 Tbsp coconut oil
- 1 tsp mustard seed
- 1 tsp cumin
- 1 tsp fennel
- 1 tsp fenugreek
- ½ tsp nigella
- 2 medium onions, chopped
- ½ tsp turmeric, ground
- 1 tsp Aleppo pepper
- ¼ tsp long pepper, ground
- ¼ cup raisins
- Salt and pepper to taste
- ½ cup chopped or canned tomatoes
- Clean cabbage and chop into 1-inch pieces. Wash carrots and chop into 3-inch sticks.
- Put a thick-bottomed pot on medium heat. Add coconut oil, mustard seeds, cumin, fennel, fenugreek and nigella. When they begin to sizzle, add chopped onions. Sauté, stirring occasionally. Add remaining spices and raisins. Sauté 2 more minutes.
- Incorporate cabbage, carrots and tomatoes, Cook until the vegetables begin to simmer. Reduce heat to low after about 5 minutes. Let steam in the pot until vegetables are tender, 15-20 minutes.
- Let stand a few minutes to cool the vegetables, then incorporate lemon juice before serving.
A variation of the Sweet Potatoes Steamed in Duck Fat from The Spice Trekkers Cook at Home