Panch Phoron Onions
‘5 spice’ could reference Chinese Five Spice Powder or this blend of seeds, which I now know is a Bengali favorite. Not sure how this got to us via Trinidad. However this mixture shines when sprinkled on dal, sautéed with onions or potatoes or as an accompaniment to curries.
1 large Spanish (yellow) onions, sliced thinly
2 tbsp Panch Phoron Blend
2 tbsp butter, plain or clarified.
Heat butter in a skillet on medium and when melted toss in the Panch Phoron and when the first seed “pops” stir in the onion. Reduce the heat to medium low and cook until the onions are slightly caramelized.