by thirschfeld
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thirschfeld's Notes:
Expand1 tablespoon peanut or vegetable oil Ask a question about this ingredient
4 cups zucchini, medium dice Ask a question about this ingredient
1 teaspoon unsalted butter Ask a question about this ingredient
3/4 cups toasted almonds, crushed Ask a question about this ingredient
2 teaspoons fresh garlic, minced Ask a question about this ingredient
3/4 teaspoons panch pharon, or more to taste Ask a question about this ingredient
Kosher salt and fresh ground pepper Ask a question about this ingredient
Bring all the ingredients close to the stove. Have them measured and ready to go. In a 12 inch saute pan over high heat bring the peanut oil to the smoking point. Add the zucchini and quickly brown it. Add the panch pharon to and toast it. Add the butter, almonds, and garlic. Toss and stir a couple of times. When you smell the garlic you are done. Season with salt and pepper to taste. Serve immediately.
Ask a question about this stepYes, 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.
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!
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.
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)
We eat a lot of dal as well.
Thanks for the description of "Panch Pharon". I learn something from every one of your recipes. I really appreciate that!
thank you cheese1227 and you are welcome.
Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
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.