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

Bombay Chaat Masala

INGREDIENTS: Black Salt (Kala Namak), Organic Coriander, Organic Amchoor*, Organic Red Chili, Organic Cumin, Himalayan Pink Salt, Organic Ajwain, Organic Black Peppercorn.

Chaat Masala is used to season fruit and salads. The flavor is a little salty, with a bright and lighly sweet-tart element from the dried green mangos (amchoor).

Sprinkle lightly on fruits like apples, mango, and green papaya. Toss a little with green salads, or use it on the rim of a tropical drink.It’s also used to season savory dishes like potato, cauliflower, chick peas, or lentils. Think of it like salt or pepper and season to taste.

*We use ground Amchoor because dried, raw mango slices are incredibly hard to grind in a household coffee or spice grinder. That's why we decided to include pre-ground of this particular spice.

Balti Curry

INGREDIENTS: Organic Coriander, Organic Cumin, Organic Ginger, Organic Turmeric, Organic Red Chili, Organic Garlic, Organic Black Peppercorn, Organic Fenugreek, Organic Ajwain, Organic Mustard, Organic Star Anise, Organic Fenugreek Leaves.

Use in any place you would use Curry Powder. Excellent with both meat and vegetables, as well as lentils, rice, soups, and stews.

Exotic Garam Masala

INGREDIENTS: Organic Black Peppercorn, Organic Black Cardamom, Organic Cardamom, Organic Ceylon Cinnamon, Organic Clove, Organic Cumin, Organic Ginger, Organic Long Pepper (Pippali), Organic Mace, Organic Nutmeg.

Garam Masala is perfect as a finishing seasoning to almost any Indian dish. Use it liberally or lightly - it’s really your preference. If adding to a heavier meat-based dish like chicken or lamb, you might add more to give it a more robust flavor. Stir 1-2 tsps in at the end.

You can also use Garam Masala as you would salt and pepper - to garnish anything that needs a boost of flavor. Try it on rice and lentils, in soups and stews, or even in desserts!

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.

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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.