Indian Restaurant Spice Mix

This is one of the most important tricks and a key ingredient in an Indian restaurant kitchen. If you look at my other recipes for homemade Indian dishes, you'll see that they take time. Well, time isn't a luxury you have in a restaurant. The other big secret is the Indian Restaurant Curry Base (Recipe HERE)>--but that's another recipe altogether. This recipe makes 1 cup.

This isn't a stand-alone recipe--it's to be used with other recipes here that you'll come across on this site. This recipe was inspired by Romain from Glebe Kitchen. Add more Kashmiri Powder if you like it hot. Romain seems to use more but I'm pretty sure that the Kashmiri they get in Britain isn't as hot as it is here in Australia.

Ingredients

• 4 Tbsp Coriander Seeds, whole
• 2 Tbsp Cumin Seeds, whole
• 4 Tbsp Turmeric Powder
• 1.5 Tbsp Paprika, sweet
• 1.5 Tbsp Paprika, smoked
• 2 Tbsp Homemade Curry Powder (Recipe HERE)
• 1 tsp Kashmiri Chilli Powder
• 1 tsp Garam Masala
• 1 tsp Black Pepper, medium grind

Method

1. Place a small pan over a medium heat and gently dry-fry the Coriander Seeds and Cumin Seeds until you start to really smell the flavours release. Should only take a few minutes. Set aside to cool.
2. Once cool, transfer to a spice grinder or mortar and pestle and grind to a powder.
3. Combine with all of the other ingredients and mix well.
4. place in a sealed container and store in a cool place.