Spice Up Your Life: 3 Whole Spice Blends for Authentic Indian Cuisine, Certified Organic

$19.99 – $20.99

Spices get their intense flavor and aroma from volatile oils locked inside the whole spice. Grinding spices releases these oils, which means that many pre-ground spices—while convenient—have lost a lot of their magic before they reach your kitchen. The fresher the grind, the more potent the spice. This set contains 3 whole spice blends that you grind fresh yourself. Each spice is carefully selected and curated from farms that practice environmental stewardship and empower their local communities.


No anti-caking agents added. Lumps may form, which is natural and normal.

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Non-GMO Non-Irradiated

Standard Packaging
Clear Gift Box
$19.99
Description
Download Booklet




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Recipes & Videos

Instant Pot Vegetable Korma with Pot-in-Pot Jeera Rice - with DIY Balti Curry and Garam Masala

See full recipe in steps by LimeThyme.




Grind each bottle as shown in this video:

Use spice or coffee grinder and pour ground spices back into the same bottle for use. Do this for each bottle in this kit.




Balti Curry Chicken (or Vegetables)

Serves 4

  • 6 TBSP Pure Indian Foods ghee
  • 1 lb chicken, cut into 1" cubes OR alternately, you can use potato and cauliflower - diced
  • 1 onion, roughly chopped
  • 1 inch ginger, minced
  • 2 cloves garlic, minced
  • 2 large tomatoes
  • 1 green bell pepper, diced
  • 1-1/2 cups cream or coconut milk
  • 1 TBSP Balti Curry
  • 1 tsp Exotic Garam Masala
  • 1 tsp lime juice
  • 1 TBSP cilantro leaves, chopped

Heat ghee on medium heat in a large heavy bottomed pot or karahi. If using only vegetables, add potato and cauliflower and a pinch of salt. Cover for 3-5 minutes, then stir and test with a fork to make sure it's about halfway cooked. Add onion and ginger, and cook until it starts to turn golden brown. Add tomatoes and green bell pepper. Cook for 1-2 minutes, then add garlic, Balti Curry and Exotic Garam Masala. Mix well, add cream or coconut milk, and cook covered for about 10 minutes, stirring occasionally. When potatoes are fully cooked, turn off heat. Salt to taste. Garnish with cilantro and lime. Serve over rice or with naan.

Spiced Chickpeas

Serves 4

  • 1 TBSP Pure Indian Foods ghee
  • 1 onion, roughly chopped
  • 1 inch ginger, minced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 2 large tomatoes
  • 4 cups cooked chickpeas
  • 1-1/2 TBSP Balti Curry
  • 2 tsp Exotic Garam Masala
  • 1 TBSP cilantro leaves, chopped
  • Bombay Chaat Masala, sprinkled on top

Saute onion, ginger, garlic and green pepper in ghee until onions are golden brown. Add chopped tomatoes and a pinch of salt. Stir, then add 4 cups of strained cooked chickpeas and 1-1/2 TBSP Balti Curry. Simmer until the sauce thickens. Add salt to taste and 1 tsp Exotic Garam Masala. Garnish with cilantro and sprinkle with Bombay Chaat Masala. Serve with rice.




Kitchari

  • 1 TBSP Pure Indian Foods ghee
  • 1 cup kitchari mix (1/2 rice, 1/2 cup splite mung beans), rinsed
  • 3-1/2 cups water
  • 1 TBSP Balti Curry

Rinse kitchari mix. Saute with 1 TBSP ghee, and add 3-1/2 cups of water and 1 TBSP Balti Curry. Cover, and simmer for 20 minutes until it is the consistency of oatmeal. Serve with lime and sprinkle with Bombay Chaat Masala or Exotic Garam Masala. Other optional accompaniments: avocado, tomato, coconut flakes, fenugreek leaves, yogurt, cilantro.

Fresh Fruit

Try Bombay Chaat Masala on your favorite fruits! We love apples, mangos, and starfruit.