Here is a homemade spice blend I make about once a month. I learnt that making the spice blend in small batches keep it fresh. Always store them in an airtight glass jar, away from sunlight. This will greatly help retain color and flavor.
You can use this spice blend on veggies, paneer, tofu, egg fry, chicken, fish or even red meat. Apply a generous dry rub on meat. You may even sprinkle the spice blend right before serving.
This spice blend has an Indian curry and garam masala base, along with a few other ingredients.
Makes about 4 cups
Ingredients
- 1/2 cup coriander powder
- 1/2 cup Kashmiri chili powder
- 1/2 cup cayenne pepper powder
- 1/4 cup turmeric powder
- 1/4 cup garam masala powder
- 1/4 cup black pepper powder
- 1/2 cup dry mango powder/amchur powder
- 1/4 cumin/jeera seeds, crushed
- 1/4 cup garlic powder (optional)
- 1/8 cup ginger powder (optional)
- 1/8 cup onion powder (optional)
- 1/4 cup salt
- 1/2 cup dark brown sugar
Directions
- In a saucepan on low heat, add coarsely crushed cumin seeds. Dry roast for a minute. Add all the powders from 1 to 7. Dry roast the powders constantly stirring them, watching not to burn.
- In about 5 to 7 minutes, it will turn aromatic. Turn it off and let cool.
- Once the mixture is lukewarm, add onion, garlic and ginger powder. Combine well.
- When it turns completely cool, add in salt and brown sugar. Combine well and store in a glass jar with an airtight lid.
Uses:
- Stir fries - Sprinkle on a spoon or two on veggie, egg or meat stir fries. Go easy on vegetables, tofu and paneer. Generous on meat fries.
- Dry rub - Use it as a dry rub or a paste of oil and spice blend, smear on cauliflower, broccoli, potatoes, tofu or paneer. Air fry, bake or grill. On meat, use it directly over chicken, fish, lamb chops. For baby back ribs or steak, you can combine it with a spoon of coffee granules and apply a good thick layer of dry rub. Grill or bake to perfection.
- Marinade - Use this along with oil, ginger garlic paste, yogurt/lime juice/vinegar and prepare a marinade. You can make the marinade thick or runny. Then soak your veggies or meat. Let it sit for 30 minutes or overnight. Bake, grill or air fry.
- Curry - Just this one blend, cream, or coconut milk and your favorite veggies, meat, tofu, paneer. You can whip up a lip-smacking Asian curry in minutes.
- Garnish - You can season your cooked veggies or meat with a dash or spice blend before serving for an added kick of flavor.
I hope you enjoy this spice blend as much as I do! Stay safe and take care.