Spicy Indian Spice Mix

Spicy Indian Spice Mix

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From: EatingWell Magazine, November/December 2015

Make a big batch of this Indian spice mix to have on hand when you need to whip up a quick vegetable dip or flavorful, easy salad dressing. Or try it as a rub for grilled or roasted meat or vegetables. The spice mix is also perfect to give as a hostess gift along with a recipe card for turning it into a dip or vinaigrette (see Tips, below). For the freshest, most economical spices, head to a store that has a large, well-stocked bulk spice department.

Ingredients 64 servings

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Original recipe yields 64 servings
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  • 3 tablespoons toasted ground coriander
  • 3 tablespoons toasted ground cumin
  • 3 tablespoons dried cilantro
  • 2 tablespoons turmeric
  • 2 tablespoons crushed red pepper
  • 1 tablespoon ground ginger
  • 1 tablespoon kosher salt
  • 1 teaspoon ground fennel seed
  • 1 teaspoons black pepper

Preparation

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  1. Combine coriander, cumin, cilantro, turmeric, crushed red pepper, ginger, salt, fennel seed and black pepper in a small bowl. Stir well to recombine after storing.
  • Make Ahead Tip: Store airtight for up to 3 months.
  • To make a creamy dip with the spice mix: Combine 2 Tbsp. dry mix with ¾ cup reduced-fat plain Greek yogurt and ¼ cup sour cream (or mayonnaise) and 2 Tbsp. extra-virgin olive oil. Cover and refrigerate for up to 5 days. Makes: about 1 cup dip for 8 servings (2 Tbsp. each, about 60 calories)
  • To make a vinaigrette with the spice mix: Combine 2 Tbsp. dry mix with ½ cup extra-virgin olive oil, ⅓ cup red-wine, white-wine or cider vinegar and 2 Tbsp. water in a glass jar with a tight-fitting lid. Shake until well combined. Refrigerate for up to 5 days. Makes: about 1 cup dressing for 8 servings (2 Tbsp. each, about 130 calories)

Nutrition information

  • Serving size: ¾ tsp.
  • Per serving: 4 calories; 0 g fat(0 g sat); 0 g fiber; 1 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 77 IU vitamin A; 1 mg vitamin C; 6 mg calcium; 0 mg iron; 53 mg sodium; 13 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: free food

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