Using various spices to cook can be a overwhelming experience. When I first started cooking with spices, I had no idea how to cook with them. The spices would either get burnt or remain undercooked thus affecting the taste of the dish. What I want to do in this section is try to simplify the process of cooking with the various spices and hopefully make it less intimidating.

Usually, every Indian kitchen has a masala dabba (spice container) that makes it very handy to have. I encourage you to buy one. You can find it in any Indian grocery store or you can get one from Amazon – Stainless Steel Masala Dabba Regular (Traditional Indian Spice Box). You can add the basic spices listed below to the individual containers.

Masala Dabba (Masala Container)

Also, there are lots of places where you can buy spices from – either online or from Indian grocery stores. I used to buy spices from Indian grocery stores but I am finding that they do not have the aroma that I would like in them because either they are not stored properly or are old. Also, I was looking for organically grown spices. I finally found a company online that sells organic spices and works with organic farmers from different countries. The company is called Frontier Natural Products Co-op. I have started buying my spices from them.

First Set of Basic Spices

A lot of Indian dishes can be made with 5-6 basic spices listed below. Each of the spices cook differently and need varying amount of heat. I have tried to explain below how to cook them. Once you cook a few recipes using the following spices, you will get the hang of it. Not every recipe requires all the spices. They can be used on their own or a combination of a few. I have divided the spices into different sections to help you out. I will start off with the basic spices you will need to have to have in your pantry.

  • Brown Mustard Seeds
  • Cumin Seeds
  • Coriander Powder
  • Red Chili Powder
  • Turmeric Powder

Brown Mustard Seeds

If using brown Mustard seeds, make sure to cook it first before using other spices. Heat the oil on medium-high heat until it is just about to smoke and then add the Mustard seeds. Make sure to have a lid or screen handy since as soon as it starts to cook, it will start popping. Lower the heat to medium as soon as it starts popping. You know the seeds are done once the popping subsides.
Mustard Seeds

Cumin Seeds

The next step is to add Cumin seeds (if using). The Cumin seeds do not require high heat. So turn the heat to medium and add the Cumin seeds. You will know they are cooked as soon as they turn light brown approximately 10 seconds or so. Make sure not to burn them. If the oil is too hot, move the pan away from the heat for a few seconds.
Cumin Seeds

Coriander Powder

The same steps can be followed for coriander powder. It does not require high heat either. So cook on medium heat. Once you add Coriander powder, make sure to stir it. It will cook in 10 seconds or so after which it will start to smoke.
Coriander Powder

Red Chilli Powder

At this point, you can add onions, green chilis, garlic etc. Once they reach the required consistency, red chili powder can be added. Cook for another 10-20 seconds. Then add the vegetables and Turmeric powder.
Red Chili Powder

Turmeric Powder

Turmeric powder is the last ingredient that needs to be added. It does not require much heat and hence added along with the vegetables. It gives an excellent color to the food and has nutritional and healing properties.

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