recipes Darshana Thacker
Whip up three versatile, flavor-packed spice
blends to keep on hand for all sorts of dishes.
SPICE
IS NICE
INDIAN
SPICE
BLEND
Indian Spice Blend
5 minutes l Makes about^1 / 2 cup
We’re all familiar with curry powder,
but this more subtle and versatile
spice blend is a better representation
of what Indian cooks use every day.
Most of these ingredients probably live
in your spice rack, so it’s easy to mix up
a batch.
2 Tbsp. garlic powder
2 Tbsp. ground coriander
1 Tbsp. ground cumin
1 Tbsp. ground ginger
1 Tbsp. paprika
1 Tbsp. dried cilantro
1 Tbsp. dried mango powder or
lemon zest
2 tsp. ground turmeric
¼ tsp. cayenne pepper
⅛ tsp. ground white or black
pepper
- In a blender or spice grinder
combine all ingredients. Blend to a
fine powder. Transfer to an airtight
container and store in a cool, dry place
up to 6 months.
- Stir into lentils as they cook
- Sprinkle over chickpeas before
roasting
- Season cooked basmati rice
and/or vegetables
- Add to homemade vegetable soup
or stew
TRY IT
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