Masala Alu (Stir fried Potatoes with Indian spices)

Photo Courtesy: Dr. Debarshi Chatterji

Recipe Courtesy: Mamma (Sumita Moitra)

Masala Alu is one of my mom’s quick last minute yummy dishes which she loves to serve with any fried bread. This simple dish is easy and quick to prepare and does not use any other vegetables except Potatoes. Yes, your favorite humble potatoes. Now this torkari (stir fry) will use a lot of different types of Indian spices so be ready to open the spice cabinet and look for Asafoetida, Cumin Seeds, Coriander Powder, Cumin Powder, Red Chili Powder and Turmeric Powder. Now although Red Chili Powder is enough to make it taste hot, I love adding some Green chilies as well. However, this is entirely up to you and you can of course skip both of them. If you have used Asafoetida before, you know that it smells and tastes very pungent and usually you will need only a pinch for any dish. However, since we always use it in small quantities, it is natural for it to sit in your spice cabinet for too long. Now don’t throw it out because asafoetida will not go bad (provided you are keeping it away from heat and light). Simply increase the amount and it will still create that incredible flavor in your dish.

I think nowadays with the growing idea of staying fit and maintaining weight, we often start cutting down on those things which we love and potatoes are unfortunately one of the first things to be on ‘Do not eat these foods on a diet’ list. So today I did some research and came up with lots of health benefits which we get from eating potatoes. 

Potatoes are a rich source of Vitamin C and B6 which helps in the production of red blood cells and brain and nervous system health. Not only this, potatoes are also rich in fiber, magnesium and antioxidants and they contain more potassium than a banana! So you see, your favorite veggie has several health benefits. It will also be interesting to know that potatoes do not have any fat, sodium or cholesterol in them, then why do we start gaining weight after eating potatoes? Because we add a lot of extra ingredients in them. Remember, butter, cheese, spices everything which make the potatoes taste so good carry extra calories. 

I think it will be correct to say that potatoes are one of the main ingredients in both Indian and American cuisines. Potatoes are used in a variety of dishes. In fact, in India, most of the curries and Torkaris are cooked with potatoes. They are not only the best vegetable to pair with but also create a natural hint of sweetness in the dish which helps to cut down the overall spice level. Now we can decrease the quantity of potato intake but I am one of those potato lovers who just love to eat it as a comfort food. So be it Alu Pakora (potato fritters), Alu Paratha (fried bread stuffed with potatoes) or Alu Bhaja (deep fried potatoes with turmeric and salt), I love them all! 

Now I agree, today’s recipe is not super healthy but it does use very less oil and it tastes awesome! So, don’t be shy potato lovers, prepare this simple, flavorful and aromatic Indian Torkari and enjoy it with some onion rings, cucumber slices and plain hot Rotis (flatbreads) or crispy plain Parathas.

Ingredients:

• Potatoes – 2 big, russet, peeled, washed and cut into medium sized cubes
• Mustard Oil – 2 tablespoons
• Asafoetida – ¼ teaspoon
• Cumin Seeds - 1 teaspoon 
• Coriander Powder - 1 teaspoon
• Cumin Powder - 1 teaspoon 
• Red Chili Powder - ½ teaspoon 
• Turmeric Powder - ½ teaspoon 
• Salt - ½ teaspoon 
• Cilantro – a handful, washed and chopped
• Green chilies – 2, slit in half lengthwise (optional)

Directions:

• Heat a wok on medium- high heat.
• Add the Oil in it. 
• Pat dry the Potatoes.
• When the oil begins to smoke, reduce the heat to medium low so that it cools off a bit. This is done to remove the pungent taste and smell of the Mustard Oil.
• Increase the heat to medium and if you are adding Green Chilies then this is the time to add them in the oil. Also add the Asafoetida and Cumin Seeds.
• When the Cumin seeds start sputtering, add the Potatoes. 
• Fry till the Potatoes are reddish brown in color.
• Reduce the heat to medium low and start adding the spices (Coriander Powder, Cumin Powder, Red Chili Powder, Turmeric Powder and Salt)
• Mix well and then cover and cook for about 15-20 minutes so that the Potatoes are well cooked. Add a tablespoon or two of water to prevent the spices from burning.
• Press a piece of Potato with the spatula and if it breaks the Torkari is ready. 
• Garnish with the Cilantro and serve with hot crispy Parathas.

Keeping and storing Potatoes:

• I never recommend keeping potatoes inside the fridge as they taste sweeter when cooked. This happens due to the conversion of starch to sugar. I always keep the potatoes on the kitchen counter away from heat inside a plastic bag (the ones you get from grocery shops). Wicker baskets are another good storage option for potatoes. I also ensure that I am keeping the potatoes away from onions as they go bad really fast when kept together.

Recommended Reading:

• Excited to use new spices? Know more about Hing (Asafoetida)
• Plain Paratha (Fried Flat Bread)
• Indian Salad
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Top 10 Spices to keep in your kitchen
• Methi Saag Paratha (Fenugreek leaves fried Flat Breads)
• Shahi Pulao (Indian Jeweled Rice)
• Alu Potol Kumror Dalna (Potato, Pointed Gourd and Pumpkin curry)
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)

Sambar (South Indian lentils and vegetable soup)

So, here I am, looking at my fridge and thinking hmm... what to do with all these vegetables? I see carrots, zucchini, radishes with some pumpkin and an eggplant just sitting there, looking at me expectantly, as if saying, are you going to cook me today? Now I have a variety of options, I can make a mixed vegetables Sabji with Paneer or I can also grill these vegetables and serve them as a side with a yummy homemade burger but then a fantastic idea comes to me, how about a soup and not any boring bland soup but a tasty yummy tangy soup. So today I am going to cook some Sambar and of course share the recipe with you.

Sambar is a South Indian soup, prepared with lentils and vegetables. It gets its tangy flavor from Tamarind and its unique taste is created by a spice mix which is known as Sambar Masala. It also uses a special leaf called the Curry Leaf and is prepared with Arhar dal which is also known as Pigeon Pea lentil. I know you must be thinking, these are a lot of new ingredients but don’t worry, all these can be easily found at your local Indian store.

Although Sambar can be eaten just like soup it’s very interesting to know that you can easily convert this into a main course dish by serving it with Cheela or some Vada (which are fritters prepared with a batter of lentils). My mom usually prepares everything from scratch by soaking the lentils overnight for the Vadas. She grinds the soaked lentils with some spices and then deep fries the fritters and serves them with the hot Sambar.

Since my decision to prepare Sambar was impromptu, I decided to go with a readymade dal Vada mix. I had this moong dal Vada mix of Gits company in my pantry and I thought this should go nicely with my yummy Sambar. If you like deep fried foods, you will love frying this Vada. It’s easy to make and delicious to eat.

Let’s talk about the star of the show now. Preparing Sambar is pretty easy. All you need to do is first cook the dal in a pressure cooker, then fry the vegetables with the spices, add the dal in it and its ready in just two whistles. I usually prefer a thicker Sambar than what is served in the restaurants. I add a lot of vegetables and mash it once the lid opens. This brings that thick consistency and adds a lot of flavor in every spoon. Prefer the restaurant version? easy, don’t mash the vegetables, add a cup of lukewarm water in the Sambar, mix well and adjust the salt. Its ready!

I find using a pressure cooker really handy for cooking lentils. In fact, I don’t know any other way to cook them. I would like to point here though that if you are using a cooker for the first time, always ensure that you are letting the steam to cool down completely before opening the lid. Remember pressure cooker is not for every dish but it suits perfectly for cooking this one.

I think this is a very good meal option for the kids as well. I remember my mom used to prepare several dishes like this which were tasty as well as healthy. The kids will be happy because of the Vada and you will be happy as they will be eating their vegetables in the Sambar. This one hot soup solves all the problems.

Now my mom uses the same recipe but she does a couple of things in a different way which I thought would be interesting to share here in case you want to try a different approach. She never adds radishes but rather adds some onion with some slit green chilies. She fries the vegetables in a little oil and after the whole Sambar is cooked, she tampers a spoonful of ghee (clarified butter) in a wok with the Cumin Seeds, Fenugreek Seeds, Mustard Seeds, Asafoetida, Curry Leaves and Dry Red Chilies. Once the seeds start sputtering in the oil she adds the dal in the wok and mixes everything together.

Although Sambar can be enjoyed in every season, I love to eat it during winters. I take my bowl of Sambar Vada and enjoy it near the fireplace where its all warm and toasty.

“Soup for the soul, stories for a better world”.

Ingredients: 

• Arhar dal- ½ Cup
• Salt – ½ Teaspoon 
• Turmeric Powder – ¼ Teaspoon 
• Oil - 2 Tablespoons + 1 teaspoon
• Cumin Seeds – ½ Teaspoon
• Fenugreek Seed – 1/8 Teaspoon 
• Mustard Seeds – ¼ Teaspoon
• Asafoetida – ¼ teaspoon
• Curry Leaves - 10-12 washed 
• Dry Red Chilies – 4, Whole
• Tomato - 1 Large, Cut into Small Pieces 
• Carrots – ½ cup, cut into bite size pieces
• Zucchini – 1 cup, cut into bite size pieces
• Radishes - ½ cup, cut into bite size pieces
• Eggplant – 1 cup, cut into bite size pieces
• Pumpkin – 1 cup, cut into bite size pieces
• Tamarind Pulp - 2 Tablespoons 
• Sambar Powder – 2 Tablespoons

Let’s cook the dal:

• Add the dal in the pressure cooker along with the Salt, Turmeric powder and a teaspoon of Oil. 
• Add 3 cups of water in it and mix well.
• Close the cooker and put it on medium heat. Make sure you put the whistle and rubber on the lid and close it properly.
• When the cooker whistles for 2-3 times, turn off the heat and let it cool down.
• Once the pressure drops and the lid opens proceed to the below steps.

Directions to prepare the Sambar:

• Transfer the dal to a microwave safe bowl.
• Wash the cooker lightly and heat it on medium high heat.
• Add the remaining 2 Tablespoons of Oil in it and after a few seconds add the whole spices (Cumin Seeds, Fenugreek Seeds, Mustard Seeds, Asafoetida, Curry Leaves and Dry Red Chilies) in it.
• Once the seeds start sputtering, lower the heat to medium and start adding the vegetables (Tomato, Carrots, Zucchini, Radishes, Eggplant and Pumpkin) in it.
• Fry the vegetables for a couple of minutes then add the Sambar Powder and mix well. 
• Finally add the Tamarind Pulp with half a cup of water and mix everything together.
• Add the dal in the cooker, mix well and close the cooker. Now we will wait for two whistles.
• Turn off the heat and let the cooker cool down. Once the pressure drops and the lid opens, check if you like the consistency. I like my Sambar thick so I mash all the vegetables using a big ladle. If you like yours thin, then add a cup of lukewarm water and adjust the Salt.
• Serve the dal hot like a soup or serve it with Cheela or Dal Vada.

Tip:

• Fenugreek seeds are bitter in taste so do not increase the amount. Just a pinch is enough.

Recommended Reading:

• Excited to use new spices? Know more about Hing (Asafoetida)
• Excited to use new spices? Know more about Methi (Fenugreek)
• How to make Tamarind Pulp?
• Arhar Dal (Toor Dal or Split Yellow Pigeon Peas Soup)
• Cholar Dal (Bengali recipe: Chana Dal/ Split Bengal gram)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)
• Panch Mesali (Bengali recipe: Mixed Vegetables)

Rajma (Indian curry with Red Kidney Beans)

Recipe courtesy: Mamma (Sumita Moitra)

Rajma (Red Kidney Beans) is one of the most common type of beans used for preparing Indian curries. It is widely prepared not only for the day to day meals but also for parties and even weddings. My choice of beans for preparing this yummy one pot curry is the light red kidney beans and I usually use the canned ones. I love the preparation, specially because we don’t have to do a lot of steps for preparing this simple yet delicious curry. Just fry some onions with a couple of spices, tomato, ginger and garlic and let it simmer with the red beans and voila! Its ready.

(Photo shows: New Orleans Red Beans and Rice)

Now, if you follow my blog regularly you must have read the New Orleans Red Beans and Rice recipe and how that reminded me of Rajma Rice at first. I love trying out different cuisines and how they mix and match different ingredients to prepare something unique and delicious. The New Orleans Red Beans is prepared by using Bay Leaves, Onion, Garlic and Sausages with a special seasoning which is called Cajun. Now Rajma is a vegetarian Indian curry which means we wont be adding any meat or sausages in it. So, if you have any vegan (vegetarian) friends who love Indian food, this is a perfect recipe for them. I actually prepared this curry in one of our get together parties and everyone loved it.

(Photo shows from right: Rajma, Naan, Pulao, Coconut Lamb curry, Tandoori Chicken)

Now we will be using a couple of Indian spices for making this curry like Asafoetida, Black Cardamom, Cinnamon, Cumin Powder, Garam Masala and Kasuri Methi and all of these together will bring that unique Indian taste and fragrance which you love in the Indian curries. For those who prefer to keep it mild, you can reduce the quantity of the spices. Alternatively, you can also have a bowl of plain yogurt while having the curry to sooth your mouth. Another good option is adding some heavy cream in the curry which will not only make it creamier but also tone down the heat of the spices.

Rajma goes very well with Steamed Rice, however, I like it better with hot Tandoori Rotis. You can also have it with flatbreads, Paratha or even Bread.

So don’t wait, get all the ingredients and prepare this delicious curry today. I am sure after having this you will also say, “Nothing warms my heart more than a big bowl of curry”.

Ingredients:

• Canola Oil - 2 Tablespoons 
• Tomato – 2, medium, finely chopped
• Bay Leaves – 2
• Garlic - 3 large cloves, paste
• Ginger – 1 inch, paste
• Onion – Red, 1 Large, julienned
• Green Chili - 1, slit in half
• Turmeric Powder – ¼ teaspoon
• Asafoetida – ¼ teaspoon
• Garam Masala – ¼ teaspoon
• Light Red Kidney Beans - 1 Can (read the instructions to see if they need to be washed) or 1 Cup (if using the dried ones)
• Cumin Powder – ½ Teaspoon 
• Water – 2 Cups
• Black Cardamom – 1- 2
• Meat Masala – ½ teaspoon
• Salt – ½ teaspoon (or as per taste)
• Kasuri Methi – 1 tablespoon, crushed
• Cinnamon – ½ thin stick

Directions:

• Heat a wok over medium-high heat.
• Add Oil in it.
• Tamper the Oil with Bay Leaves, Asafoetida, Black Cardamom and Cinnamon.
• Add the Onion in it and fry till it is golden in color.
• Add the Ginger, Garlic paste in it with the Green Chili and mix well.
• Sauté it well till the Onion turns golden red then add the Tomatoes and sauté for another few minutes.
• Let’s make the spice paste. Take 2 tablespoons of water in a small bowl. Add the Turmeric Powder, Garam Masala, Cumin Powder, Meat Masala and Salt and make a smooth paste. Add this to the wok. Cook for 1 minute. 
• Add the Kidney Beans, mix well and sauté for another few minutes
• Add the Water and mix well.
• Cover and reduce the heat to low and let the mixture simmer slowly for about 20 minutes.
• After 20 minutes check the Salt and turn off the heat. You may remove the Bay Leaves, Cardamoms and Cinnamon pieces.
• Add the Kasuri Methi in the gravy and mix well.
• Serve with steamed Rice, Tandoori Roti or Plain Paratha.

Tips:

• I prefer to use the canned Kidney Beans because the dried ones need to be sorted, rinsed and soaked overnight to be ready to cook. 
• It’s always better to plan ahead if you are planning to use the dried Beans.
• The dried Beans take more than 2 hours to cook. If you are running out of time and have a Pressure Cooker (hidden somewhere in your pantry), then this is a good time to use it. Add a pinch of Baking Soda in about 2 cups of Water with the Kidney Beans and give it 2 whistles. When it cools down add the Beans to the Wok. You may reserve the Stock to use it later in the curry.
• If you are not using a pressure cooker, add ¼ cup of water after every 15- 20 minutes and mash the Beans occasionally to check if they have been cooked. They should be tender and creamy when fully cooked.
• Use a cup of heavy cream if you want to tone down the spices or want a creamier curry.
• Use Mustard Oil for more flavor. Remember to heat it properly to remove the pungent aroma.

Recommended Reading:

• Tandoori Roti
• Plain Paratha
• Excited to use new spices? Know more about Hing (Asafoetida)
• Excited to use new spices? Know more about Methi (Fenugreek)
• Garam Masala
• Top 10 Spices to keep in your kitchen
• Make Cumin Powder at Home
• Meat Masala
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Indian Salad
• Jeera Rice (Rice flavored with Cumin Seeds)
• Slow Cooked Turkey and Bacon Chili
• Korola Alu (Stir fried Bitter Gourd with Potatoes)
• Shadi wala Masala Gobhi (Spiced Cauliflower with Potatoes as served in North Indian Weddings)
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Excited to use new spices? Know more about Hing (Asafoetida)

Hing or Asafoetida is a flavor enhancer used frequently in Indian cooking. If you have ever had any South Indian dish like Dosa, Idli or Sambar Bara I am sure you have tasted this spice. It is used along with other spices to tamper the oil before adding the vegetables. Now I always recommend to taste any new ingredients before adding them in our dish, but for Hing I recommend a different approach.

Hing has a pungent smell and taste so I recommend not to taste it as it may be harsh on your taste buds rather try smelling it like you would smell a perfume – rub a pinch of it between your fingers and whiff it from a distance. Do not be worried by its strong smell as we will only be adding a pinch or two of it in our food. When we cook Hing with the other ingredients, its pungent flavor subsides and brings aromatic flavors in the dish.

Many vegans who do not usually eat Onion and Garlic prefer to add it in the food for extra flavor. Like many other spices and herbs used in the Indian cuisine, Hing also has many health advantages, people consume it as a medicine for digestive aids, headaches etc.

While storing it be very careful to close the lid properly and put the container in a ziplock. This will prevent its odor from contaminating the other spices. I always store all my spices in a cool and dry place away from heat and light.

Last but not the least make sure to buy the smallest pack of Hing as it is always used in small quantities and lasts for a long time without going bad. 

Bon Appetit!


Recommended Reading:

• Masala Alu (Stir fried Potatoes with Indian spices)
• Masala Kachori (Indian Puffed Bread with Spices)
• Alu Chochori (Bengali recipe: Potatoes with Indian Spices)
• Kadhi (Gram Flour Fritters in Yogurt Sauce)
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• Palak ke Pakore (Gram flour and Spinach Fritters)
• Urad Dal Bengali Style (Biulir dal/ White Lentils Soup)
• Kalo Jeere diye Alur Torkari (Bengali recipe: Potatoes with Nigella Seeds)
• Amritsari Chole (Delicious Chick Pea gravy with Fresh Cheese)
• Namkeen Puri (Deep Fried Savory Puffed Bread)
• Mamma’s Alu Sandwiches (Indian style Potato and Cheese Sandwiches)
• Niramish Alur Dom (Potato Gravy Without Onion and Garlic)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Alu Begun-er Chonka (Bengali recipe: Stir-fried Potatoes and Eggplant)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Soa Baigan Alu (Dill sautéed with Eggplant and Potato)
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Masala Alu (Spiced Potatoes)
• Besan Mathri (Deep Fried Flaky Gram Flour Cookies)
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Shadi wala Masala Gobhi (Spiced Cauliflower with Potatoes as served in North Indian Weddings)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Paneer Pakore (Fresh Cheese Fritters)
• Palak Kachori (Deep Fried Bread kneaded with Spinach and spices)
• Saag Chole (Curried Spinach and Chickpeas)
• Alu Soa Sabji (Potato stir-fried with Dill)
• Egg Curry (Bengali recipe: Fried Eggs curry)

Top 10 Spices to keep in your kitchen

Spices – Add the flavor, aroma, color, heat and everything 

This is undoubtedly my favorite section. I love adding spices and herbs in my dishes. Believe me with the right amount of spices you can create magic in your dish, make the flavors pop and the color vibrant. I use a variety of spices because Indian cooking is done with quite a few. You can get most of the spices at Costco, your fresh market or local Indian stores. 

Let me start with the most important one: Salt. Yes, you will be surprised how much flavor you can add in your dish by just using the right amount of Salt.

Next comes the heat: Black Pepper (used in recipe: Mughlai Mutton Stew and One Pot Chicken Tikka Masala) and Red Chili Powder (used in recipes: Grilled Salmon with Shrimp and Peppers and Masala Alu). If you are not using either of these, believe me you are missing. A little amount of heat converts a bland food to a mouthwatering dish.

For color I use Turmeric Powder (used in recipes: Amritsari Chole, Cholar Dal, Mamma’s Mixed Vegetables and Alu Kopir Torkari) and sometimes Paprika or Kashmiri Mirch (used in recipe: Alur Dom and Kalo Jeere diye Alur Torkari)

You can get spices in different forms, personally, I like cooking with a combination of whole and ground spices. However, I prefer to buy whole spices because they are not only economical but also flavorful and aromatic. Plus, they can be used in anyway I want (whole or ground forms) and I can mix and match them to prepare different dishes and spice mixes. I use my Nutri Bullet (milling blade) to ground the spices and this brings a ton of fresh aroma and flavor in the dishes. Here is a list of Indian spices that I frequently use:

• Dried Red Pepper – available in whole, flakes and ground form, red pepper is the most common spice in most kitchens. Starting from tempering the dal, curries and gravies to pizzas, sauces and soups, this bright red hot pepper is a wonderful spice to pack in heat, color and flavor (used in recipes: Bread Dipping Oil with Parmesan and Herbs, Pui Saag er Chochchori and Butter Paneer).

• Cumin – used not only in Indian but also middle eastern and Mexican cuisines, Cumin is used both as a seed and powder. Known for its warm earthy flavor and aroma, Cumin is often added to enhance the flavors of vegetables and meat. Cumin seeds (used in recipes: Jeera Rice, Namkeen, Niramish Alur Dom and Achari Mutton) are used to temper Dals and ground Cumin is used in many different Indian dishes (used in recipes: Debarshi’s Alu ka Paratha, Namkeen Puri and Mughlai Kabab). Cumin is also used in the preparation of Chili, Barbecue sauce and marinades. If you have been buying Cumin Powder from stores, then you don’t have to anymore. Click on the link to make your own homemade Cumin Powder whenever you want: Make Cumin Powder at Home

• Green Cardamom – is used both in savory and sweet dishes. It brings a sweet taste and unique flavor and because of that it is also used as a mouth freshener. It is very strong and aromatic and hence widely used in the preparation of meat, spice cakes, puddings, curries and biryani (used in recipes: Palak Paneer, Dry Fruit Laddu, Matar Mushroom and Dahi Chicken) 

• Black Cardamom - is a small herb with strong aromatic fragrance. It is widely used in Indian cooking for its unique taste and flavor. It has several health benefits (like Gastro-Intestinal, Cardiovascular, Respiratory and Oral, to name a few). I often use it to add flavor and aroma in the dishes (used in recipes: Jeera Rice, Garam Masala, Mughlai Mutton Stew, Debarshi’s Chicken Tikka Biryani and Shahi Pulao).

• Clove – very aromatic and hence sometimes used as mouth freshener. Clove is also the most common home remedy to relieve the cough irritation and for treating toothaches. Clove adds a burst of flavor in your food. It is used both in sweet and savory dishes (used in recipes: Butter Chicken, Chingri Malai Curry and Dahi Chicken). I love adding it in the tempering stage so that it can enhance the flavors beautifully in meats, Dals and curries. It is also added in marinades and hot beverages and is used by many cuisines around the world.

• Bay Leaf – an aromatic leaf used commonly in the preparation of many sweet and savory dishes. There are many health benefits of this leaf and it is widely used for many other purposes along with cooking like aroma therapy and herbal treatments. In Indian cuisine we always use the dried form of Bay leafs and it is added in the food during the first few steps. It is only used as a flavoring agent and never actually consumed with the food and you can very well remove the leaf before serving it to the guests. Bay leaf has a subtle flavor and adds a hint of aroma in the meat and rice dishes (used in recipes: Moonger Daler Khichuri, Goat Dhansak and Chicken Masala)

• Kasuri Methi – the dried leaves of fenugreek plant are used to add a subtle bitter flavor in the dish while cutting the extra sweetness (used in recipes: Rajma and Kasuri Methi Paratha). For more information, read my article: Excited to use new spices? Know more about Methi (Fenugreek)

• Amchur – also known as dried mango powder. It brings a fruity tanginess to the dish. It is often added to cut the extra sweetness of the vegetables or fruits. It is used widely as a seasoning in Chaat, drinks and other Indian street foods (used in recipes: Alu Kumro, Alu Kulcha and Mughlai Kabab).

• Coriander Powder – it took me a while to get used to the word cilantro because in India, the green leafs of this plant are always known as Coriander leaves. The leaves, dried seeds and powder are used widely in Indian cooking. It has a pleasing aroma and taste and subtly enhances the flavor of the dish. It works very well with other Indian spices especially Cumin (used in recipes: Alu Borir Torkari, Alu Potol Kumror Dalna, Kosha Mangsho and Masala Alu).

• Star Anise - It is a mahogany colored, 8 pointed star shaped fruit. It has a licorice anise like flavor, you will get hints of fennel, clove and a little pepper. It is perfect to add in dishes where the ingredients have a bland/ dull aroma and flavor (Used in recipes: Goat Stew with White Wine, Debarshi’s Chicken Tikka Biryani, Awadhi Mutton Biryani, Matar Mushroom and Kosha Mangsho).

Other spices include:

• Garam Masala 
• Panch Fhoron
• Cumin Powder
• Hing (Asafoetida)
• Methi (Fenugreek)
• Posto (Poppy Seeds)
• Joan (Ajwain or Carom Seeds)
• Meat Masala
• Tandoori Masala
• Kalonji (Nigella seeds)
• Chaat Masala

Recommended Reading:

• Nutri Bullet – now cook gourmet foods whenever you want
• Dahi Chicken (Seared Chicken in Yogurt Gravy)
• Kopi Alur Chochchori (Bengali recipe: Stir fried Cauliflower with Potatoes)
• Chanar Dalna (Bengali recipe: Fresh Cheese and Potato Curry)
• Bhindi Pyaz (Okra and Onion stir-fry)
• Achari Kaddu (Spiced stir-fried Pumpkin)
• Sour Cream Dip
• My Homemade Sausage and Feta Hors D'oeuvres
• My Homemade Spicy Potato Hors D'oeuvres 
• Bhindi Masala (Okra with Indian Spices)
• Borboti Alur Torkari (Beans sautéed with spices and Potatoes)
• Chingri Alur Dalna (Shrimp and Potatoes Gravy)
• Paneer Bhurji (Crumbled Fresh Cheese with sautéed Onions)
• Hamburger Pasta with homemade Sauce
• Grilled Tandoori Shrimp
• Homemade Herbed Skillet Potatoes
• Murgh Malai Tikka (Grilled Creamy Tender Chicken)
• Allahabadi Alu Patty (Puff Pastry with Spicy Potato Filling)
• Allahabadi Chatpata Alu (Spicy Tangy Potato Gravy of my Hometown)
• Debarshi’s Chicken Tikka Biryani
• Khichri (Lentils and Rice with Garden Veggies Puree)
• Red Lentils Puree with Turnip, Zucchini, Sweet Potatoes and aromatic Cloves
• Goat Stew with White Wine
• Mamma’s Dahi Bara (Lentil Fritters with creamy Yogurt, Chutney and Spices)
• Pear, Turnip, Collard Greens, Purple Carrot with aromatic Star Anise
• Gujiya (Crispy Flaky Indian Sweet Dumpling stuffed with Milk Solids and Nuts)
• Bandakopi Alur Torkari (Mamma’s Cabbage in curried Potatoes)
• Carrot, Peach, Butternut Squash puree with Clove
• Dr. D’s Smoked Ribs
• Alu Palak Sabji (North Indian Dish: Stir-fried Potatoes with Spinach)
• Alu Shimla Mirch Tamatar Sabji (Potato with Bell Peppers in a Tomato gravy)
• Baked Cumin / Nigella Seeds Namkeens
• Cholar dal diye Kumror Torkari (Mamma’s Pumpkin Gravy with Split Bengal Gram)
• Papa’s Kosha Mangsho (Grandpa’s Special Goat Curry)
• Egg Devil (Bengali recipe of Croquettes with egg and minced meat/ Indian Scotch Eggs)
• Mamma’s Matar Paneer (Peas and Indian Cottage Cheese in a tomato gravy)
• Shahi Paneer (Indian Cottage Cheese in a creamy gravy)
• Masala Alu (Spiced Potatoes)
• Kathal ki Sabji (Enchor/Jackfruit in a Tomato Curry)
• Easy Air Fryer Paneer Tikka
• Cardamom Chicken with Vegetables for the Babies
• Biye Barir Alur Dom (Spiced Potato Gravy as served in Bengali Weddings)
• Shadi wala Masala Gobhi (Spiced Cauliflower with Potatoes as served in North Indian Weddings)
• Chapli Kabab with Lachha Paratha
• My Non-Traditional Sukhto (Bengali recipe: Mixed Vegetables)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)
• Alu Peyaj er Chochchori (Bengali recipe: Stir fried Potatoes with Onion)
• Kalo Jeere Ghee diye Alur Torkari (Potatoes with Nigella Seeds and Ghee)
• Chana Masala/ Chole Masala
• Thandai (Refreshing Indian Drink)
• Chicken Kosha (Bengali Style Hot Chicken Gravy)
• Gajar ka Halwa (Indian Carrot Dessert)
• Bread Pakora (Deep fried Bread Fritters with Potato filling)
• Fresh Homemade Salsa
• Mixed Dal with Cilantro (Arhar-Masoor Dal with Dhania garnish)
• Bengali Tomato Chatni (chutney) With Dried Fruits
• Vegetable Cutlets
• Veggie Puffs
• Air Fried Korola (Karela/ Bitter Gourd Chips)
• Bhindi fried in Kalonji seeds
• Chichinda Pyaz Sabji (Snake gourd and Onion stir fry)
• Masala Alu Bhindi (Stir-fried Potatoes with Okra and spices)
• Keema Matar (Minced Goat meat/ Beef with dried Peas)
• Air Fried Okra (Bhindi/ Lady Finger)
• Hariyali Ghosht - Herbed Goat Curry
• Dal Makhani (Creamy Urad Dal/ Black Lentils with Rajma/ Kidney Beans)
• Bread Pakora with Soa Alu (Deep fried Bread Fritters with Dill and Potato filling)
• Koraishuti’r Kochuri (Deep Fried Puffed Bread with Pea Filling)
• Panch Mesali (Bengali recipe: Mixed Vegetables)
• Saag Chole (Curried Spinach and Chickpeas)
• Alu Soa Sabji (Potato stir-fried with Dill)
• Egg Curry (Bengali recipe: Fried Eggs curry)
• Traditional Beef Stew
• Kashmiri Rogan Josh (Slow cooked mutton in red curry)