Spice Up Your Life: 3 Whole Spice Blends for Authentic Indian Cuisine, Certified Organic
$26.45 – $27.78
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.
- DIY Bombay Chaat Masala, Certified Organic
- DIY Balti Curry, Certified Organic
- DIY Exotic Garam Masala, Certified Organic
No anti-caking agents added. Lumps may form, which is natural and normal.
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Description
Download Booklet
Bombay Chaat Masala
- Black Salt (Kala Namak)
- Organic Coriander
- Organic Amchoor
- Organic Red Chili
- Organic Cumin
- Himalayan Pink Salt
- Organic Ajwain
- Organic Black Peppercorn
Chat 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 Amchur 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
- 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
- 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!
Ingredients
Bombay Chaat Masala
- Black Salt (Kala Namak)
- Organic Coriander
- Organic Amchoor
- Organic Red Chili
- Organic Cumin
- Himalayan Pink Salt
- Organic Ajwain
- Organic Black Peppercorn
Balti Curry
- 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
Exotic Garam Masala
- 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
Recipes & Videos
Instant Pot Vegetable Korma with Pot-in-Pot Jeera Rice - with DIY Balti Curry and Garam Masala
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.
