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Spicy Indian Spice Mix

  • 10 m
  • 10 m
Hilary Meyer
“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

    • 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

Directions

  • 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)
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