I use my Indian Spice Mix in many of my recipes. I have posted it here so that you can refer to it. I have also linked this as a reference tip in each recipe where the formula is used.
Starting at the 12 o’clock position, the ingredients are as follows:
- Onion Powder–1 part
- Cayenne Pepper–1 to 2 parts depending on how spicy you want to make it
- Garam Masala–2 parts
- Turmeric Powder-1 part
- Garlic Powder–1 part
- Red Chili Flakes–1 to 2 parts depending on how spicy you want to make it
- Dried Fenugreek Leaves (Kasoori Methi in Hindi)–1 part
- Smoked Paprika–1 part
I sometimes combine the ingredients in the ratios suggested above. You can also sprinkle on each spice as needed.
Many of these items can be purchased online or at an Indian grocery store. Some of these items can be found at your local supermarket.
If you can’t find dried fenugreek leaves, just leave it out. If you use the fenugreek leaves, crush them in the palm of your hand first. This will turn them into a powder and release their aromatic oils.
I do make my own Garam Masala, but you can buy it. Every Indian cook has their own recipe for Garam Masala.
It is best to keep your spices sealed in a dry, cool and dark place. Air, moisture, heat and light cause your spices to go stale quickly.
If you have any questions or thoughts, post them in the comments and I will help you out.