Last week we released our first e-book: Make your own Indian spice mixes! Thank you so much to those who have already purchased it! The e-book contains the 8 most commonly used spice mixes in plant-based Indian cuisine and is inspired by our visit to the oldest spice market in the world in Delhi. In addition to these spice mixes, you will also find a recipe for making the dish that uses the spice mix.
To give you an idea of what the e-book looks like and what you can expect, we share one of the recipes with you. Click here for more information about the eBook.
Chana masala is a dish made by cooking chickpeas in a spicy tomato and onion gravy. Many different individual spices are usually used to make this dish. When you use the chana masala spice mix, the list of ingredients becomes a lot smaller. It also gives an extra boost to the taste of this already delicious dish.
What do you need for the spice mix (bowl)?
15 dried red chilies
9 tbsp coriander seeds
9 tbsp cumin seeds
20 cardamom pods
30 cloves
25 black peppercorns
1 large cinnamon stick (7 cm)
1 tbsp turmeric (powder)
2 tbsp lemon zest
What should you do?
1. Heat a frying pan and roast all spices (except the turmeric and lime) for about 1 minute, until the spices become aromatic. It is important to stir occasionally to prevent burning.
2. Let the herbs cool down.
3. When the herbs have cooled completely, you can add them to a spice mixer, along with the turmeric powder and 2 tbsp grated lime zest. Mix into a powder form.
4. Store the powder in an airtight container.
TIP: You can also use this spice mix for this recipe!
What do you need for the chana masala recipe (2-3 people)?
2 tbsp sunflower oil
300ml water
2 bay leaves
1 tsp cumin seeds
3 cardamom pods
3 cloves
1 medium red onion
3 cloves of garlic
2 cm ginger
1 green chili
2 tomatoes
0.5 tsp chili powder
0.5 tsp garam masala
0.5 tsp coriander powder
1 tsp chole masala
1 tsp salt
0.5 tsp turmeric
Chickpeas 480 grams (drained weight)
One Hand fresh coriander
What should you do?
1. Finely chop the red onion, garlic, ginger, green chili and tomato.
2. Heat 2 tbsp sunflower oil in a deep pan and add the bay leaves, cumin seeds, cardamom pods and cloves. After 30 seconds you can add the onion, garlic, ginger, and green chili.
3. When the onion becomes translucent (after about 2-3 minutes), you can add the tomatoes. Immediately add 1 tsp salt and 0.5 tsp turmeric. Stir together and cook for 3 minutes.
4. Now add the rest of the spices: garam masala, coriander powder, chole masala and chili powder. Stir and fry for 2 minutes.
5. Drain the chickpeas and add, along with 300 ml of water, to the pan. Stir well again. Put a lid on the pan and cook for 15 minutes on medium heat.
6. Finely chop the fresh coriander, add to the pan and serve.
TIP: Do you want to learn how to make more spice mixes, with the corresponding recipes? Then view our e-book: Make your own Indian spice mixes.