Indian Spices: A Flavor Guide
A fundamental blend of essential Indian spices, perfect for laying the aromatic foundation of various curries, dals, and vegetable dishes.
Ingredients
- 1 tbsp cumin seeds whole
- 1 tbsp coriander seeds whole
- 0.5 tsp black mustard seeds whole
- 0.5 tsp fenugreek seeds whole
- 0.25 tsp asafoetida (hing) powder
- 1 tsp turmeric powder
- 0.5 tsp chilli powder adjust to taste
Instructions
- 1. In a dry pan, gently toast cumin seeds, coriander seeds, black mustard seeds, and fenugreek seeds over medium-low heat until fragrant, about 2-3 minutes. Be careful not to burn them.
- 2. Remove from heat and let cool completely.
- 3. Grind the toasted spices into a fine powder using a spice grinder or mortar and pestle.
- 4. Add turmeric powder, chili powder, and asafoetida to the ground spices. Mix well to combine.
- 5. Store the Indian spice blend in an airtight container in a cool, dark place for up to 3 months. Use it as a base for various Indian dishes.
Notes
Adjust quantities to your preference. Toast whole spices before grinding for deeper flavor. Store in an airtight container in a cool, dark place.