Make Your Own Spice Blends and Pastes for Indian Recipes (From "Crazy For Curry" Night, Alberni Veg Supper Club)

Indian Spices

Is there any more fragrant and welcoming place than an Indian Restaurant-- especially in the company of friends!  The fragrance and the diversity of spicy flavours come from the various blends of spices and pastes that are used in the cooking and serving of these delightful dishes.

The Alberni Vegetarian Supper Club has collected recipes for making the following Spice Blends, Pastes, and Spice-infused Oils from friends and family all over the world!  I am very grateful for their generosity in offering us the precious "family recipe collection" for those of us who can't come to their monthly Supper Clubs (Third Thursday 6PM every month except July/August in the Seventh-day Adventist Church Basement Kitchen, 4109 Kendall Street, Port Alberni, BC).
Find Recipes for the following on this page below the list:

SPICE BLENDS AND PASTES YOU CAN MAKE YOURSELF

• Homemade Garam Masala

• Sambar Podi (typical Southern Indian spicy coating or gravy mix)

• British Curry Mix (milder)

• Poudre de Colombo (French Carribean fragrant curry blend for stews and soups)

• Homemade Tandoori Paste (Medium spicy Yogurt Paste)

• Homemade Tikka Masala Curry Paste (Creamy, Medium Spicy Curry Paste)

• Homemade Korma Paste (Medium Tomato Curry Paste)

• Homemade Jalfrezi Paste (Medium Sweet Tomato Paste)

• Homemade Vindaloo Paste (Spicy Tomato Sauce)

Delicious Tomato Paste made with sundried tomatoes

• Jump to Recipe
  Bonus: Plain Tomato Paste made with sundried tomatoes

TADKA: SPICE-INFUSED OILS

• Palya (Cabbage-Coconut-Lemon)

• Smoky Dal Tadka- Restaurant Style

3 Finishing Tadka:

• Chili and Garlic Oil

• Rosemary and Black Pepper Oil

• Turmeric and Ginger Oil

HOMEMADE GARAM MASALA
**Makes 8 Tablespoons; can be reduced by half**

4 Tbsp. ground Coriander
2 Tbsp. ground Cumin
1-2 tsp. each: Black Pepper, Ground Cinnamon, Ground Cloves
1    tsp. ground Cardomom
1/2 tsp. ground Nutmeg
Mix all ingredients and store in an airtight container for up to 2 months.
SAMBAR PODI
**Typical Southern Indian spicy coating or gravy mix**
**Makes 2/3 Cup**
3 Tbsp. each: ground Coriander, Besan (Chickpea) Flour
1 Tbsp. ground Cumin
1 1/2 tsp. coarsely ground Black Pepper
1 tsp. each: Salt, ground Fenugreek Seeds, Amchur Powder, Dry Mustard, Hot Red Chili Powder
1/2 tsp. each: ground Cinnamon, Turmeric
8 crumbled dried Curry Leaves
1/4 tsp. Asafetida
Combine all ingredients in food processor, spice/coffee grinder or with a large mortor & pestle (2-Cup size).  Grind to a powder.
BRITISH CURRY MIX
**Milder curry**
**Makes about 3/4 Cup**
5 Tbsp. ground Coriander Seeds
2 Tbsp. ground Cumin seeds
1 Tbsp. ground Turmeric
2 tsp. each: ground Ginger, Dry Mustard, ground Fenugreek seeds
1 1/2 tsp. ground Black Pepper
1 tsp. ground Cinnamon
1/2 tsp. each: ground Cloves, ground Cardamom, ground Chili Peppers
Combine all ingredients in food processor, spice/coffee grinder or with a large mortor & pestle (2-Cup size).  Grind to a powder.
POUDRE DE COLOMBO
**French Caribbean fragrant curry blend for soups and stews**
**Makes about 1 Cup**
1/4 Cup White Rice
1/4 Cup Cumin seeds
1/4 Cup Coriander seeds
1 Tbsp. each: Black Mustard Seeds, Black Peppercorns, Fenugreek Seeds
1 Tbsp. Whole Cloves
2 tsp. Turmeric
Toast white rice in a dry skillet over medium heat, shaking frequently, until light brown (about 5 minutes).  Remove to a dish to cool.
In the same skillet, toast together the Cumin seeds, Coriander seeds, Black Mustard seeds, Black Peppercorns, Fenugreek seeds, and Cloves, about 2-3 minutes, until lightly toasted and fragrant.
Cool the spices, combine with the rice, and grind to a fine powder.
Stir in Turmeric and store in a jar with a lid in a cool, dry location.

HOMEMADE TANDOORI PASTE

**Medium Yogurt Curry**

1 tsp. each: Salt, Cayenne, ground Coriander, Chili Powder, Garlic Powder, Dry Mustard, Ginger, Turmeric, Fennel, Cumin, Paprika
1/2 Cup Yogurt
2 Tbsp. Lime Juice
Mix together salt, cayenne, coriander, chili powder, garlic powder, dry mustard, ginger, turmeric, fennel, cumin, and paprika in a food processor.
Add lime juice and yogurt when ready to make a paste.  Store in a jar with lid in the refrigerator.
Use as a rub or a marinade.

HOMEMADE TIKKA MASALA CURRY PASTE
**A creamy, medium spicy Curry Paste- store in the refrigerator and pull out to make a tasty meal in under 15 minutes**
1 tsp. Coconut Oil or other vegetable oil
6 Green Cardamom Pods
3 Cloves
1-inch stick of Cinnamon, broken into pieces
2 Bay Leaves
1 tsp. Cumin seeds
2 Tbsp. Coriander Seeds
1 medium Red Onion, chopped
8 cloves of Garlic, crushed, roughly chopped
1-inch knob of Ginger, peeled and chopped
Pinch of Salt
1 tsp. Sugar
2 Tbsp. Kasoori Methi or Dry Fenugreek Leaves
2 Tbsp. Tomato Paste
2 medium Tomatoes, chopped
1/4 Cup Water
1/4 Cup Cashews, soaked at least 30 minutes
Heat the oil in a nonstick pan.  Add the cardamom, cloves, cinnamon and bay leaves.  Stir until the cardomom begins to turn lightly golden (about 2 minutes.)
Add the cumin and coriander seeds and stir-fry for a few minutes until the coriander starts to darken slightly.
Add the onions, ginger, garlic, a pinch of salt, and sugar.  Stir-fry over medium heat until the onions start to turn brown.
Add the kasoori methi, tomato paste and tomatoes.  Mix well.  Add 1/4 cup of water, cover, and let mixture cook about 15 minutes or until the tomatoes are really mushy and most of the water has evaporated.
Let the mixture cool and then transfer to a blender along with the soaked cashews.
Blend into a smooth paste, adding a little water, a tablespoon at a time, if necessary, to keep the blades moving.
Scrape into an airtight jar and store in the refrigerator if you plan to use it within a week, or in the freezer if you want to keep it for longer.  Thaw out before using.

HOMEMADE KORMA PASTE
**Medium Tomato Curry**

2 Tbsp. Groundnut (substitute Peanut) Oil
1 tsp. Coriander Seeds
2 tsp. Cumin Seeds
2 cloves of |Garlic
1 thumb-sized piece of fresh root Ginger
1 tsp. Garam Masala (see 1st Spice Blend on this page, above)
1/2 tsp. Cayenne pepper
1/2 tsp. Sea Salt
1 Tbsp. Tomato Puree
2 fresh Green Chilies
3 Tbsp. Desiccated Coconut
2 Tbsp. ground Almonds
1 small bunch fresh Coriander
Heat oil in pan and toast coriander and cumin until fragrant, then cool.
Combine all ingredients in food processor and grind to a smooth paste.
Put into a glass jar and store in fridge.

HOMEMADE JALFREZI PASTE
**Medium Sweet Tomato Curry**

2 Tbsp. Groundnut (substitute Peanut) Oil
1 tsp. Fenugreek seeds
1 tsp. Coriander seeds
1 tsp. Brown Mustard seeds
2 tsp. Cumin seeds
1 small bunch fresh Coriander
2 cloves Garlic
1 thumb-size piece fresh root Ginger
1 tsp. Turmeric
1/2 tsp. Sea Salt
2 Tbsp. Tomato Puree
1 Fresh Green Chili
Heat oil in pan and toast fenugreek, coriander, mustard and cumin seeds until fragrant.  Add chili and cook for one(1) minute, then cool.  Combine all the ingredients in food processor and grind to a smooth paste.  Put into a glass jar and store in the fridge.

Bonus #1: Simone Samuel's DIY Jamaican Curry Mix:

*4tsp. Cardimom 

*4tsp. Cinnamon

*4tsp. Coriander

*4tsp. Fenugreek

*4tsp. Ginger

*4tsp. Pepper

*4tsp. Turmeric

Store in a jar with a lid.

Ig @simonesamuels

Delicious Tomato Paste made with Sundried Tomato

Bonus #2: Plain Homemade Tomato Paste with Dried Tomatoes

Makes about 5 tablespoons. 

• Boiling water
• 1/4 cup of sundried tomatoes
• 1/4 cup olive oil
• 2 garlic cloves, grated, shaved or minced
• 1/8 to 1/2 tsp. black pepper, fresh ground
• 1/8 to 1/4 tsp. salt

1. Rehydrate the tomatoes  in hot water in a small bowl, stirring frequesntly for about 20 minutes to a half hour. Drain.

2. Add all above ingredients to a small blender or use an immersion blender and the small bowl used to hydrate (but without the water)to blend into a smooth sauce. 

3. Store in the fridge for up to 2 months in a container with a lid.

HOMEMADE VINDALOO PASTE
**Spicy Tomato Sauce**

3 Tbsp. Vegetable or Groundnut (Peanut) Oil
1 tsp.     Green Cardamom Pods
2 tsp.     Coriander seeds
1 tsp.     Black Peppercorns
1 Tbsp.  Mustard seeds
1 tsp.      Cumin seeds
1 tsp.      Fenugreek seeds
4            Cloves
2            Bay Leaves

2 cloves  Garlic
1 thumb-sized Fresh Ginger
4 dried    Red Chilies
1 Tbsp.   Turmeric
2 Tbsp.   Tomato Puree
2              Fresh Red Chilies
1 small bunch Coriander
2 tsp.       Fennel seeds

1. Heat oil in a skillet over medium heat.  When it begins to shimmer, add: cardamom pods, coriander seeds, peppercorns, mustard seeds, cumin seeds, fenugreek seeds, cloves and bay leaves.
Stir the spices continuously until they become fragrant and start to turn golden (1-2 minutes).
Remove from the heat immediately.

2. Add the spice mixture to the blender with the rest of the ingredients.  Puree until a smooth paste forms.  Put in a glass jar in the fridge.


INFUSED OILS:
TADKA OR TARKA- Sizzle your Spices, but don't Scorch them!
**Sometimes called "Spice-Infused Oils" and a technique to temper spices to release maximum flavour.
1. Tarka to start flavouring a dish:
Once your spices have released their perfume into the oil (and your kitchen smells wonderful), it's time to halt that super-intense cooking right away, before your spices over-cook.  You've got a few strategies here: if you are making tarka as a foundation for a dish, the next step usually is to add an aromatic like ginger, onion, or garlic to the pan-- so make sure you have them on hand BEFORE you start your tarka.

2. Tarka to finish a dish: Make sure the dish is finished and ready for topping BEFORE you start your tarka!  That way you can immediately pour the tarka into the dish rather than have it over-cook in its pan!

PALYA
**Hot Starting Tarka: Cabbage Stir-fry with Coconut and Lemon.**
**4 Servings.  Total Time: 25 minutes**

• 1/4 Cup Unsweetened grated Coconut
• 2   Tbsp Vegetable or Canola Oil
• 1    tsp.   Yellow or Black Mustard seeds
• 2    tsp.   Chana Dal (the split kernel of a variety of chickpea) and/or Urad Dal (black gram beans)   OR   2 tsp. lightly crushed Yellow Split peas
• 1-2   Dried Red Chilies, broken in half
• 1    small head Green OR Savoy Cabbage (about 1 1/2 pounds), trimmed, cored, finely chopped (about 8 cups)
• 3/4 tsp. or more Kosher Salt
• 1/4 tsp. ground Turmeric
• 2 Tbsp. chopped Cilantro Leaves
• 1 Tbsp. or more Fresh Lemon Juice

1. Thaw frozen coconut or soaked dried coconut in a little hot water to plump it up
2. Heat oil in a wok or large skillet over medium until shimmering.
3. Add 1 mustard seed.  When the seed sizzles and pops, add remaining mustard seeds, cover, and cook until all seeds start popping (about 10 seconds).  When popping starts to subside, immediately add Chana Dal.  Reduce heat to Medium-Low and cook, tossing constantly, until dals are reddish golden brown and smell nutty (about 2 minutes).
4. Add chilies and toss to coat.  
5. Add cabbage, salt, and turmeric.  Cook, stirring, until cabbage wilts but still has a little crunch, (3-5 minutes).  
6. Add coconut and cook until heated through, (about 1 minute more).
7. Remove from heat.  Stir in cilantro  and lemon juice.  Taste and add more lemon juice and salt if needed.

SMOKY DAL TADKA
(Smoky Restaurant Style)
**4 Servings, Total time=30 minutes**
**A North Indian favourite. Smooth and creamy dal tempered with Indian spices with a smoky charcoal flavour.**

• 1 Cup Arhar Dal (Tuvar Dal or Split Pigeon Pea Lentils) OR 1/2 cup each: Arhar Dal (yellow lentils), Massor Dal (split pink lentils)
• 1 or 2 Green Chilies-- diced or split lengthwise (hari mirch)
• 1 medium-sized Onion, diced
• 1/2 inch Ginger- finely diced or grated OR about 1/3 to 1/2 tsp. of grated or chopped Ginger
• 2 medium-sized Tomatoes- diced
• 2.5 Cups water for pressure cooking
• (optional) 1 tsp. Turmeric powder (haldi) and a pinch of Asafoetida
• 1/4 tsp. Garam Masala (see 1st recipe item at top of page to make your own)

• 1 teaspoon crushed Kasoori Methi (dry Fenugreek leaves)
• 1 tsp. chopped Coriander leaves (dhania patta)
• 1 tsp. Salt or to taste
• 2 Tbsp Oil or Ghee or butter
• 1 tsp. Cumin seeds (jeera)
• 5-6 Garlic cloves (lahsun)-- finely chopped
• 2-3 dry Red Chilies (sookhi lal mirch)
• a generous pinch of Asafoetida (hing)
• 1/2 tsp. Red Chili Powder (lal mirch powder)
• 1 Tbsp chopped Coriander Leaves (dhania patta)
• Small piece (1 " or so) wood charcoal
• 1/4 tsp. Ghee or Oil

PREPARING THE LENTILS FOR THE SMOKY DAL

1. Rinse the lentils and add them to the pressure cooker (Instant Pot?) or cook in a pot.  Just soak the lentils for an hour or two before you cook them in the pot.  Cooking lentils in a pot will take more time than cooking them in a pressure cooker.
2. To the lentils add: green chilies, chopped onions, ginger, tomatoes.
3. Pour 2 1/2 cups of water into the pressure cooking.  If cooking in a pot, pour in about 4 to 4 1/2 cups.
4. Add Turmeric Powder and pinch of Asafoetida.  Stir well.
5. Pressure cook the lentils for 7 to 8 minutes until they become soft and creamy.  Mash the dal with a wire whisk or a spoon and keep aside.  If the dal looks thick, then add some water to get a medium consistency.  Simmer the dal for 3 to 4 minutes. 
6. Once the desired consistency is reached, add 2 tablespoons of Cream (optional), garam masala powder, crushed kasoori methi, chopped coriander leaves and salt. Switch off the heat.  Please note that crushed kasoori methi can also be added in the tempering later at this step.
7. Mix well so that everything combines uniformly.  Check salt taste before you add the tempering.  Adjust salt to taste.

Adding Smoke Flavouring

1. The Dhungar method of flavouring the dal is with the smoky fumes of burnt charcoal.  This is an optional step so if you wish, you can skip directly to the tempering method.  Using tongs or a grill pan, place a small piece (about 1") of natural wood charcoal (not a briquette!) .  Burn the charcoal until it becomes red hot.
2. Place the red hot charcoal in a small steel bowl.
3. Pour about 1/4 teaspoon of oil or ghee on the charcoal.  Fumes rise as soon as pour the oil on the hot charcoal.
4. Place this bowl on top of the dal in the pot.
5. Cover the pot with a lid and let the dal get infused with the charcoal smoke.  Keep covered for 1 to 2 minutes.  The longer it is covered, the more smoky the dal will become.  Remove the bowl carefully with the tongs and keep the dal covered. 

Prepare the Tarka using Vegetable Oil: 

1. Next, heat the oil or ghee in a small pan.  Fry the tempering ingredients at a low flame, so it doesn't burn.  First add cumin seeds and crackle them.  Keep stirring in spices to prevent burning.
2. Add in the red chilies, the asafoetida, and chopped garlic.  Keep stirring until the garlic is lightly brown and the last red chilies change colour.  
3. Add the kasoori methi if you have not added before tot he dal, and red chili powder.  Stir for 10 to 20 seconds, and then turn off the stove.
4. Pour the entire tempered tadka/tarka into the dal.
5. You can mix the dal or serve the dal tadka with the tempering on top.  Garnish dal tadka with coriander leaves.  Serve dal tadka hot with steamed basmati rice, jeera rice or rotis.

Prepare Tarka Using Vegetable Ghee

1. Instead of oil, you can temper the dal with ghee / clarified butter.
2. The dal tadka with ghee consistency is medium rather thinner, but if you want a slightly thicker dal consistency, soak the dal for 3 hours before cooking them.

3 FINISHING TARKA OR SCENTED OILS: 

**Use for dipping or add to cooked rice or potatoes before serving**

CHILI AND GARLIC OIL
2 fresh Chilies, slit down the middle
4 large garlic Cloves, smashed
1 sprig Rosemary
1 1/4 cup Neutral Oil (eg., Grapeseed Oil)
**Over medium-low heat, gently warm all ingredients in a large saucepan for 5-10 minutes (depending on your stove).  Remove from heat & let cool.  Transfer to an air-tight jar.  Store in a dark cool place.

ROSEMARY AND BLACK PEPPER OIL
3 sprigs Rosemary
2 tsp. whole black Peppercorns
1 1/4 cup Neutral Oil (eg., Grapeseed Oil)
**Over medium-low heat, gently warm all ingredients in a large saucepan for 5-10 minutes (depending on your stove).  Remove from heat & let cool.  Transfer to an air-tight jar.  Store in a dark cool place.

TURMERIC AND GINGER OIL
2" piece of fresh Turmeric root, peeled & thinly sliced, OR 1 tsp. ground Turmeric
2" piece of fresh Ginger root, peeled, thinly sliced
1 1/4 cup Neutral Oil (eg., Grapeseed Oil)
**Over medium-low heat, gently warm all ingredients in a large saucepan for 5-10 minutes (depending on your stove).  Remove from heat & let cool.  Transfer to an air-tight jar.  Store in a dark cool place.

To find out where all the other Alberni Vegetarian Supper Club "Crazy for Curry" Recipes can be found, please click HERE   If you try these spice blend recipes, we would love to hear how they turned out and will share your comments (below) with the Alberni Vegetarian Supper Club crew and organizers!  God bless!