An Introduction to Indian Spices

Cumin Seeds are related to the parsley family. The cumin seeds, which are either brown or black in color, can be used either whole or ground.

Coriander Powder and Leaves come from perfectly round seeds that are dried to a dark yellow brown color and ground to produce the spice. Coriander powder is an essential ingredient for the gravy in most Indian dishes. Coriander leaves is a herb plant that has leaves (cilantro) which is popular for making chutneys and also garnishing the vegetable dishes.

Turmeric is a member of the ginger family and is known for its medicinal qualities. The fresh underground root is bright orange inside but when dried and crushed for cooking, it imparts a distinctive yellow color and mild warm flavor to a variety of dishes. It is an essential ingredient in curry powder.

Red Pepper can vary in hotness so you need to be careful how much you use, but red pepper gives color and taste to any dish.

Bay Leaves are used worldwide in classic and contemporary cuisines to flavor rice and vegetable dishes. They are added to soups, casseroles, marinades and sautéed foods. Remember to remove bay leaves before serving as they are tough to eat and quite strongly flavored.

Garam Masala means “hot spices” and contains a unique blend of black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chilies, fennel, mace, nutmeg and other spices.

Curry Powder is not one spice but a mix of cumin seeds, ground coriander seeds, fenugreek, ginger, turmeric, dill seeds, black pepper, red pepper, mace, cardamom, and cloves. The powder has an aromatic smell, rich golden color and an exotic flavor. Curry powder is what is most often associated with Indian cooking.

Chick Pea Curry

1. In a heavy pan heat 2 tablespoons vegetable oil, add chopped onion and fry for about 1 minute.
2. Add chopped tomatoes and all the spices. Mix properly, and then add 2 cups chickpeas and 2 cups water.
3. Cover and cook about 10 minutes or until chick peas look soft. Press few chick peas with spoon so gravy becomes thick and tasty.
4. Add 1 tablespoon lemon juice, mix properly. Remove the chickpeas curry in serving plate garnish with coriander leaves. Serve warm with bread or rice.

Potato Curry

1. In a heavy pan heat 2 tablespoons vegetable oil, add chopped onion and fry for about 1 minute.
2. Add chopped tomatoes and all the spices. Mix properly; add 2 cups potato cubes mix properly, and then add 2 cups of water.
3. Cover and cook about 10 minutes on medium heat or until potatoes become soft. Press few potato cubes with spoon so gravy become little thick and tasty.
4. Remove the potato curry in serving plate, garnish with coriander leaves. Serve warm with bread or rice.

Mix Vegetable

1. In a heavy pan heat 2 tablespoons vegetable oil, add chopped onion and fry for about 1 minute.
2. Add chopped tomatoes and all the spices. Mix properly. Add 2 cups mix vegetables, then mix and add 1cup water.
3. Cover and cook about 10 minutes on medium heat or until mix vegetables are soft and all the water is gone. If vegetables are not soft add little more water, and them cook.
4. Remove the mix vegetables in a serving plate, garnish with coriander leaves. Serve warm with bread.

For additional information and questions on Indian Vegetarian cooking, please feel free to contact Dr. Manoj Jain & Mrs. Laxmi Jain, at mkjain@aol.com