If you’ve never cooked using Indian flavors before, this Easy Indian Spice Blend is a great place to start. It’s a savory dry mix of chickpea flour, ground peanuts, coconut, and some of my favorite Indian spices. It’s perfect to have on-hand in your fridge and an easy way to jazz up any boring vegetable dish.
This recipe has been in the family for as long as I can remember. Growing up, my mom and grandmother made huge batches of it to use in their cooking. The kitchen was always aromatic. They would stuff it in vegetables such as eggplants and potatoes, or sprinkle it on vegetables (such as opo squash, zucchini, tindora, okra, Chinese okra, etc). One of my favorite traditional Indian Gujrati dishes using this savory dry mix is Stuffed Eggplant & Potatoes (recipe coming soon). It was the dish I craved the most when I’d come home from college and has remained a favorite in our household.
This Easy Indian Spice Blend is now a staple in my fridge. I typically make a huge batch and store it for months. I have some recipes coming to the blog soon using this mix, but until then, simply saute/cook your favorite vegetable stove-top, sprinkle this blend half way through cooking, cover pan to trap in some moisture, and mix it in. Season with lemon juice to taste, and that’s it! So easy, so delicious, and a healthy way to season those veggies. If and when you make this mix, be sure to snap a picture and tag me on Facebook or Instagram! I’d love to see what you used it on. Plus, you’re going to want it on hand when you see the recipes coming up.
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This savory dry mix is perfect to have on-hand in your fridge and an easy way to jazz up any boring vegetable dish!
- 1 cup chickpea flour
- 1 cup coriander-cumin powder , (see notes below)
- 1/2 teasp ground turmeric
- 1/8 teasp asafetida , (see notes below)
- 1/2 teasp salt
- 1 teasp sugar , white or coconut sugar
- 1/2 cup ground roasted peanuts
- 1/4 cup finely shredded coconut , coconut powder (see notes below)
- 2 teasp cooking oil
In a pan, heat cooking oil on low-medium heat.
- Add the chickpea flour and roast for 2-3 minutes, mixing frequently, until it starts to become fragrant.
- Add the corriander-cumin powder, turmeric, asafetida (if using), salt, sugar, ground roasted peanuts, and coconut powder.
- Combine and mix well. Roast with heat on the pan for another 5-7 minutes.
- Turn off and remove the pan from the heat. Allow the masala to cool completely.
- Store in an air-tight container in the fridge for use when needed. For a quick suggestion on how to use this masala, see the notes below.
Each serving size is 1/4 cup of the dry mix.
The term 'Coconut Powder ' is used to describe several coconut-based food products. For this recipe, 'Coconut Powder' refers to finely shredded or ground coconut. You can find it at Indian stores, or simply sub any finely shredded unsweetened coconut. Please do NOT replace it with Coconut Flour in this recipe as it's properties are completely different and the recipe will not taste the same.
To make the ground roasted peanuts, simply pulse whole roasted peanuts in your blender. I use my Cuisinart Hand Blender w/Chopper-Grinder Attachment .
To Use this Mix: Saute/cook your favorite vegetable stove-top, sprinkle this blend half way through cooking (few tbsp at a time only), cover pan to trap in some moisture for a few minutes, and mix it in. Season with lemon juice, chili powder, and/or salt to taste.
If you do not have coriander-cumin powder, simply use 3/4 cup coriander powder + 1/4 cup cumin powder (also known as Dhana-jiru)
Aasafetida - Also known as hing (omit for gluten-free option unless you are certain it is pure).