Let me start by explaining a little bit about Five Spices. It’s a mix of five whole spices in equal parts: Fenugreek, Nigella Seed, Cumin Seed, Radhuni and Fennel Seed. This spice mix is commonly used in eastern part of India and is called Panch Phoron. Literal translation: Panch is Five and Phoron is tempering. I really like how the kitchen smells when these spice mix sizzles in hot oil. I am not sure if you guys have heard of Chinese Five Spices.They also use five whole spices, which they grind to fine powder and the spices they use are: Star Anise, Fennel Seeds, Cloves, Chinese Cassia Bark and Sichuan Black Peppercorns.
The Cauliflower/Gobi with five spices is one of my Mom’s recipe. However, the daal/lentil recipe is something that I discovered recently. I always used to put cilantro in my daal/lentils, but off-late, I started using curry leaves and they tasted so yummy and tangy and the smell .. mmm .. mmm .. mmm ! 🙂
I have a shout out for you guys before I move on to my recipe. I was recently contacted by mycitycuisine.org about their Wiki Project. They’re looking for contributors, so where ever you are around the world, you can log in and post your local dishes. I had a look at their site and I must say that the concept is really amazing. MyCityCuisine is an open project and so, they encourage everyone to contribute to it.
Ingredients for Gobi with Panch Phoron:
Ingredients
- 1 cauliflower
- 1 tbs panch phoron
- 1 tsp turmeric powder
- salt
- oil
Instructions
- In a deep pan, boil some water, add salt and boil the florets. You should boil them for just 4 minutes as you don't want them to get soggy.
- Take them out and dip them in ice cold water to stop the cooking. Drain them and keep them paper towel to drain the excess water.
- In a wok or a deep pan, heat some oil and panch phoron.
- Once they start to splatter, add turmeric powder and then, add the cauliflowers.
- Cook in low heat for about 3 to 4 minutes.
- Serve them with some daal and roti/rice.
Serve it hot with roti or rice.
Sharing the dish with Lets Do Brunch
Comments are closed.
Nishi
March 23, 2011 at 12:34 AMI have never tried anything with panch phoran. This curry looks very interesting. I loved the way you shot it. I will try this curry of yours soon 🙂
Alea Milham
March 23, 2011 at 1:42 AMThis post is making me hungry! What a tasty way to prepare cauliflower; I can’t wait to try it.
Priti
March 23, 2011 at 1:58 AMI have cabbage with panch phoron in my blog and this looks yum ….nice clicks ..love your phoron box
lauren @ spiced plate
March 23, 2011 at 4:16 AMI made a cauliflower and lentil soup last night, it was SO amazing — but yours looks even better! I love how spices brighten things up. Cheers!
Krithi
March 23, 2011 at 7:31 AMPanchphoran gobi.. wow.. truly a heart(h)y and flavorful dish…
http://krithiskitchen.blogspot.com
Herbs & Flowers in my Platter – Coriander/Cilantro
sonia
March 23, 2011 at 8:12 AMWonderful gobi, its looking so yummy and delicious, loved the addition of panch phoron… !
Vimitha
March 23, 2011 at 9:23 AMThats a simple and yummy looking dish…
Priya
March 23, 2011 at 12:32 PMVery elegant and delicious curry, love panch phoron in stir fries..
yummychunklet
March 23, 2011 at 12:38 PMThis looks great! A neat idea to spice up cauliflower.
Katrina @ In Katrina's Kitchen
March 23, 2011 at 12:52 PMYou have seriously made cauliflower 5 star! Wow! ♥- K
nisha
March 23, 2011 at 4:03 PMhellow …first time on your blog….foodgawker brought me here..ur pictures are all amazing 🙂
Manu
March 23, 2011 at 4:46 PMCauliflower is one f my favorite “winter” vegetables. I am looking forward to some cold weather down here and I will definitely give this (and obviously the delicious daal) a go! 🙂
aipi
March 23, 2011 at 5:05 PMPanch phoran is actually one of my favorite spices , very nicely used in a fabulous recipe..everything looks great n really appetizing!
US Masala
briarrose
March 23, 2011 at 5:21 PMWonderful side dish. I bet this spice mix smelled amazing.
Kate @ Diethood.com
March 23, 2011 at 6:52 PMJust by your description, I began to smell five spice in my house… that dish is beautiful!!
Suman Singh
March 23, 2011 at 7:09 PMThis looks wonderful..I love the flavors and spices!
A little bit of everything
March 23, 2011 at 8:11 PMi love spiced cauliflower, I usually make it with garam masala but with 5 spices sounds really tempting. Thanks for sharing. Wonderful photos
Meghna
March 23, 2011 at 9:22 PMSounds Very Interesting!! … I have never tried cooking with panch phoran… Where can buy this from??? I would like to making this recipe. BTW I love the way you pictured it 🙂
Kankana Saxena
March 24, 2011 at 9:19 AMYou should find it in any Indian store, i emailed you 🙂
Joyti
March 24, 2011 at 12:26 AMBeing Indian-American, I am ashamed to admit that when I read ‘five spice’, I thought of the Chinese blend of five spices, because that’s what American grocery stores sell.
I’ve never heard of the Indian version! But it, and this cauliflower dish – look and sound delicious.
Medeja
March 24, 2011 at 3:09 AMI love spiced cauliflower :)it looks delicious
Heather @girlichef
March 24, 2011 at 3:59 AMOh my gosh, this looks so good. Such deep, rich color and flavors throughout. Plus, I just love cauliflower 😀
Corina
March 24, 2011 at 5:12 AMI love discovering new spice mixes. I’ve never heard of Radhuni though. Would I be able to substitute another spice if I cannot find it?
Kankana Saxena
March 24, 2011 at 9:19 AMI emailed you 🙂
Sandra's Easy Cooking
March 24, 2011 at 7:40 AMOh this looks so beautiful and really delicious! Love your photos, and thanks for sharing good info about 5 spices!
Treat and Trick
March 24, 2011 at 9:25 AMNever tried this spice but the way you’ve presented those dishes look mouthwatering …..
Meagan @ Scarletta Bakes
March 24, 2011 at 11:12 AMGosh do I love this.
And you and I must both have cauliflower on the brain!
Thank you so much for the amazing post. By the way, your photography is absolutely gorgeous!!
tigerfish
March 24, 2011 at 1:47 PMI love cauliflower and some of the spices you are using here are new to me. I usually use cumin and fennel seeds and red pepper, turmeric, curry powder to cook cauliflower. I know I am going to like your cauliflower dish.
spiciefoodie
March 25, 2011 at 8:36 AMBoth of these dishes are making my mouth water. Thanks for sharing and your photos are great.
[email protected]
March 28, 2011 at 8:01 AMOh man…I make Cauliflower with panchphoron all the time. It is amazing how few spices make everything taste so good. very nice photos! I am glad i stumbled on ur blog via seriouseats.
CHeryl and Adam @ pictureperfectmeals.com
March 28, 2011 at 9:28 AMI’m sure you kitchen smells amazing all the time! This would be no exception. Adam get enough of cauliflower so I’m looking forward to filling my own kitchen with these wonderful aromas!
tasteofbeirut
March 28, 2011 at 2:55 PMI have always cooked cauliflower the lebanese way, first because I like it, then because I did not know what else to do with it; this recipe is going to expand my horizons and I am looking forward to trying it real soon, thanks a bunch!
daksha
March 28, 2011 at 11:31 PMThis is so flavorful,quick and easy …..i can’t wait… i’ll try today:)
April @ The 21st Century Housewife
March 30, 2011 at 5:08 AMThis sounds lovely – I can just smell those wonderful spices cooking! Thank you for explaining about your five spice mix, which sounds delicious. Also, thank you for linking it to Let’s Do Brunch and I hope you will come along and link up again today 🙂
shanthi
April 1, 2011 at 3:33 AMThis is my favourite and with panchphoran sure would have tasted good