The best thing about Indian spices is that a little bit really packs in a big punch. I find tofu, much like paneer (Indian cottage cheese), makes a great base for really showcasing spices. That’s really what this dish was for me. A way to really highlight the spices that are used on a daily basis in Indian cooking. Or as my husband says – “It’s a delivery mechanism of spices”. 🙂

Today I’d like to talk about what these “daily” indian spices are… If you ever have the opportunity to cook in an Indian’s kitchen you may come across the following:

This is a spice box. It almost always looks just like this. Small removable metal containers within one large round metal container which has a lid. No, the small metal containers within don’t have lids of their own. Why would they? Remember, in Indian cooking, all these spices are used nearly on a daily basis. Which means, they finish quick and need to be replenished often.

So what are these spices you see in the magic box? Starting with the container with the spoon and moving clockwise it’s:

• gaaram masala
• cumin seeds
• mustard seeds
• coriander powder
• cumin powder
• cayenne pepper
• and turmeric powder in the middle

The two other Read More