Indian Spice Mixes

Garam Masala

I use this in lots of recipes, you can buy your own but what would be the fun in that.

Ingredients

• 55g coriander seeds
• 55g cumin seeds
• 25g black peppercorns
• 15g cinnamon
• 15g cloves
• 15g brown cardamoms
• 8g nutmeg
• 5g bay leaves
• 8g ground ginger

Method

1. Roast all ingredients except the ginger until aromatic.
2. Remove from heat and allow to cool.
3. Grind into a fine powder.

Prep time: 15 minutes | Cook time: 5 minutes | Storage time: Up to 6 months

Garam Masala - a fragrant blend of whole spices that adds depth to any curry (Photo from Pat Chapman's Curry Bible)

Curry Masala

Again this is used everywhere and I probably get through one of these a month.

Ingredients

• 60g coriander
• 30g white cumin seeds
• 20g fenugreek seeds
• 25g gram flour
• 25g garlic powder
• 20g paprika (not smoked)
• 20g turmeric
• 20g garam masala
• 5g dried curry leaves
• 5g hing (asafoetida)
• 5g ground ginger
• 5g chilli powder
• 5g yellow mustard powder
• 5g ground black pepper

Method

1. Dry-roast the coriander, cumin, and fenugreek seeds.
2. Combine all ingredients and mix well.

Prep time: 20 minutes | Cook time: 10 minutes | Storage time: Up to 6 months

Curry Masala - the foundation of many curry dishes (Photo from Pat Chapman's Curry Bible, recipe is from 250 Favourite Curries)

Curry Paste

Keeps forever in a larder but gone in a 2 months in our house. I have made this same recipe probably for 30 years.

Ingredients

• 1 batch of Curry Masala (from above)
• 200ml vinegar
• 200ml vegetable oil
• Water as needed

Method

1. Add vinegar and a splash of water to the curry masala to form a paste.
2. Heat oil in a pan.
3. Cook the paste until the oil separates and floats to the top. Stir occasionally.
4. Transfer to sterilized jars.

Prep time: 10 minutes | Cook time: 15 minutes | Storage time: 3-4 months

Pat Chapman - founder of the Curry Club and author of numerous curry cookbooks (Photo from my larder)

Tikka Masala Mix

Ingredients

• 45g ground coriander
• 45g ground cumin
• 45g garlic powder
• 45g paprika
• 25g ground ginger
• 25g mango powder
• 25g dried mint
• 20g chilli powder
• 5g red food colouring
• 5g orange food colouring

Method

1. Mix all ingredients thoroughly. Store in an airtight container.

Prep time: 10 minutes | Cook time: None | Storage time: Up to 6 months

Tikka Masala Mix - gives the distinctive orange-red color to tikka dishes (Photo from my larder, must be time to make some more)