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Ingredients
- fenugreek seeds 1 tbsp
- cumin seeds 1 tbsp
- nigella seeds 1 tbsp
- fennel seeds 1 tbsp
- black mustard seeds 1 tbsp
Method
-
Step 1
Combine all the ingredients and store in an airtight jar. Best toasted before using.
Kept in a small airtight jar, these spice blends will last for 2 months.
Try your homemade panch phoron blend in our panch phoron fish curry
