Crispy Panch Phora Greens with Fresh Mint

I have a love affair with spice, no meal is complete without spice from some corner of the globe. Panch Phora has my heart. Hailing from East & Northeast India, it’s a heady blend of Fenugreek, Nigella, Cumin, Brown Mustard & Fennel. When heated gently in Oil the aroma hits you like a party in your nose, the perfect accompaniment to tender summer vegetables and herbs.

vegan recipes, panch phora, vegetable sides, healthy recipes, healthy sides

Yield: 4

Author: Suze Morrison

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Crispy Panch Phora Greens with Fresh Mint

Prep time: 5 MinCook time: 8 MinTotal time: 13 Min

Panch Phora has my heart. Hailing from East & Northeast India, it’s a heady blend of Fenugreek, Nigella, Cumin, Brown Mustard & Fennel. When heated gently in Oil the aroma hits you like a party in your nose, the perfect accompaniment to tender summer vegetables and herbs.

Ingredients

• 200g Sugar Snap Peas
• 100g Mange tout
• 200g Green Beans
• ½ Tsp Flaky Salt
• 3tbsp Mustard Oil
• 1tbsp Panch Phora Spice Mix
• Small Handful fresh Mint leaves
• Squeeze fresh Lime Juice

Instructions

1. Set up a steamer and steam the vegetables for 4-5 minutes or until only just tender. Set aside.
2. 2. Heat the oil in a large skillet and add the Panch Phora, when it begins to sizzle, add in the vegetables, and continue to cook, whilst mixing with tongs for 1-2 minute or until everything is coated and smelling delicious.
3. 3. Remove from the heat, sprinkle with salt, the fresh mint, and a squeeze of lime. Serve immediately.

https://gourmetglow.co.uk/recipes/panch-phora-crispy-green-vegetables