eastern essentials: indian curry spice mix

Name: Eastern Essentials: Indian Curry Spice Mix
Prep time: 5 min
Cuisine: Indian
Ingredients: ## PLAN/PURCHASE; 4 tablespoon(s) ground turmeric; 4 tablespoon(s) ground coriander; 3 tablespoon(s) paprika, sweet or hot, but not smoked; 2 tablespoon(s) curry powder, mild or hot, your choice; 2 tablespoon(s) ground cumin; 1 teaspoon(s) garam masala; 1 teaspoon(s) black pepper, coarsely ground; ## OPTIONAL ITEMS (NON-TRADITIONAL); chili powder, for color and heat; cayenne, for kick

22 Pinches 8 Photos

Andy Anderson !

Wichita, KS

Updated on May 21, 2021

Made this spice mix years ago, then decided that there are others out there that like a bit of spicy curry. So, here you go. You have a hankering for some curry, but you do not like the store-bought versions of the classic spice mix, and you are not up to pulling out all those spice bottles and making your own… Oh well, maybe next time. But wait, maybe there is another way. This is an authentic curry spice mix that you can put together ahead of time, and I will give you a little trick that will knock you curry socks off. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time

method No-Cook or Other

yield Several

Ingredients

PLAN/PURCHASE
4 tablespoons ground turmeric
4 tablespoons ground coriander
3 tablespoons paprika, sweet or hot, but not smoked
2 tablespoons curry powder, mild or hot, your choice
2 tablespoons ground cumin
1 teaspoon garam masala
1 teaspoon black pepper, coarsely ground
OPTIONAL ITEMS (NON-TRADITIONAL)
chili powder, for color and heat
cayenne, for kick

How To Make eastern essentials: indian curry spice mix

Step 1

PREP/PREPARE

Step 2

Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this spice should last 4 - 6 months.
Step 3

When you use this dry spice, here is the secret to make those spices explode with flavor. Say that the recipe calls for a tablespoon of curry… add an equal amount of butter, then cook in a skillet for a few minutes. Let it brown, but not burn. Then add to the recipe. That browning in the butter will make those spices explode with flavor.
Step 4

Gather your ingredients (mise en place).
Step 5

Add all the spices to a non-reactive container, and store until needed.
Step 6

PLATE/PRESENT
Step 7

Use in any recipe that calls for curry spice. Enjoy.
Step 8

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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