Indian Formula

This is a curry spice blend for basic Indian curries. Double or tripple the recipe for future use (the garlic and ginger paste needs to be added fresh).

1 tablespoon coriander
2 teaspoons cumin
1 teaspoon garam masala
1 teaspoon turmeric
1/8-1/4 teaspoon cayenne
1 tablespoon garlic-ginger paste (see note) or 2 teaspoons each minced garlic and ginger

Note: Garlic-Ginger Paste - This is a simple handy seasoning for a variety of Eastern dishes. You can measure tablespoonfuls into little zip-lock bags or pour the paste into ice cube holders for easy "grab and go" use.

10 cloves garlic
1 1/2-inch piece ginger
water
touch of lemon juice (to keep from coloring)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2006 Copyright Alison Anton - All rights reserved.