Make Ahead
Sauteed Zucchini with Panch Pharon and Almonds
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8 Reviews
MyCommunalTable
July 1, 2010
Sounds great. I agree with you about nigella. Fenugreek is one of my favorites that just makes a dish that much better. Have you ever heated up the spices first in the oil before you add the zucchini? I will make this soon. Probably this Monday. We are trying to do Meatless Mondays and it sounds good after a holiday weekend of grilling big slabs of meat.
thirschfeld
July 1, 2010
Yes, I heat the spices first often but in this case because the saute pan is so hot and I want to caramelize the zucchini and not burn the panch pharon I put it in after. Many times if I want to use mustard oil and seed I toast it in a separate pan and then add it but in this case I didn't want the extra oil.
dymnyno
June 30, 2010
I read the recipe because I was curious about panch pharon (and because you never fail to deliver a good recipe). Now I am going to try it. The CIA has all the spices...I don't know what nigella tastes like but I might buy it to see for myself if I like it. thanks!
thirschfeld
June 30, 2010
It looks like onion seeds and I just fid it to be to bitter for my palate. A lot of Indian recipes call for it so if you like it it is a good thing to have around.
AntoniaJames
June 30, 2010
Mmmmmm. Love it! We eat a lot of dal here, so I'm always looking for tasty dishes to serve with it. Really nice recipe. ;o)
cheese1227
June 30, 2010
Thanks for the description of "Panch Pharon". I learn something from every one of your recipes. I really appreciate that!
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