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Add a kick to your diet with 4 dishes inspired by Indian spices
Last month, I traveled to India to celebrate a family wedding. We enjoyed five days of rituals, ceremonies, dancing, family bonding and feasting. The curries, the handmade breads, the variety of vegetarian dishes all left me wanting to learn more. And while I’m the first to say that I’m not an expert on Indian cuisine, I did some research and have been experimenting since I returned home.
What impressed me most was the use of spices to awaken the flavor of foods, and to make even the simplest dishes taste vibrant and dimensional.
Indian cuisine is vast and diverse. And while there are great differences between the coconut and fish-focused food of the south and the breads and meat dishes of the north, one unifying element is the use of spices. Food in India can be fiery hot, with numbing chile peppers and pungent peppercorns, or mild and nuanced with turmeric, ginger, cumin, fennel and coriander seeds.
Generally, in Indian cooking, spices are bought whole and then dry-roasted to release their essential oils before they’re ground. If you’re thinking this sounds like another step that might be a waste of time, let me assure you it makes a huge difference. Try this simple experiment: Take a handful of whole cumin seeds, fennel seeds, or cardamom pods and gently toast them in a dry skillet over low heat. Toss and heat until you can smell the spice. Then, remove the spice, cool for a few minutes, and grind in a blender or small coffee grinder (I have one I use exclusively for grinding spices). Now, use this freshly ground spice in your cooking and compare it to the pre-ground spices you buy at a supermarket. I think you’ll agree there’s a huge difference in flavor, aroma, and texture.
I brought home bags of spices from my recent trip to India. When I returned to my kitchen, I experimented. Many of the spices I’d used before, but I discovered new ways to use them. I found that the addition of Indian spices transformed very simple dishes like a yogurt dipping sauce, mango salad, rice, and grilled shrimp (or chicken). These are not “traditional” Indian recipes. They are favorite old recipes of mine transformed by adding new, vibrant, exciting flavors.
Where to buy Indian spices
Look for fresh spices in an Indian grocery near you, or shop at one of these online resources:
- Kalustyan’s is a great resource for spices, sauces, spice blends, ghee, Indian rice, and other ingredients for Indian food.
- Diaspora sells fresh spices and spice blends – from cardamom, mace, nutmeg, saffron, sumac, cumin, cinnamon –to chai mixtures, chiles, and pink garlic.
- Spice Wallah for whole spices and spice blends.
- Brooklyn Delhi for sauces, Indian pickles, and chutneys.
Spiced tomato yogurt (Raita)
This is a twist on a dish that I’ve been making for years, raita (pronounced rai-tuh). It’s typically made with grated cucumber. Here, fresh cumin seeds are toasted and ground and mixed with plain yogurt, tomato, scallions and a dash of chile pepper or hot pepper sauce. It’s a refreshing side dish to any grilled or roasted seafood, chicken or meat dish or can be served with a curry or vegetable dish.
Makes about 1 cup. Serves 4.
Ingredients
- 1 teaspoon cumin seeds or ½ teaspoon ground cumin
- 1 cup full fat yogurt
- 1 small tomato, chopped
- 2 scallions, finely chopped
- Salt and pepper
- Dash chile powder, ground chiles or hot pepper sauce
Instructions
- In a small skillet, heat the cumin seeds over low heat for about 5 minutes, or until you can smell them. Remove from the heat, cool for a minute or so, and grind in a spice grinder or small blender.
- In a medium bowl gently mix the yogurt, tomato, scallions, salt, pepper, dash hot pepper sauce and half the cumin. Taste for seasoning. Sprinkle the remaining cumin on top and serve cold.
Mango salad with chiles, lime and scallions
Indian mangoes are some of the juiciest and most flavorful in the world. They are difficult to find in U.S. markets; look for Alphonso, Dasheri and Kesar varieties. This simple salad pairs well with grilled shrimp, grilled chicken, rice dishes and anything that could use a fresh, vibrant, slightly spicy boost.
Ingredients
- 2 almost ripe mangoes, thinly sliced (cut down around both sides of the pit to remove big pieces and then peel and thinly slice)
- 1 to 2 tablespoons coarsely chopped red chiles, with or without seeds depending on how spicy you like it
- 2 scallions, thinly sliced
- Juice of 2 limes, about ⅓ cup
- 1 tablespoons sugar
- Pinch sea salt
Instructions
- Place the mango slices in a bowl or medium plate.
- In a small bowl mix the chiles, scallions, lime juice, sugar and salt together. Pour over mangoes and refrigerate for at least an hour or several hours. Serve cold or room temperature.
Coconut Indian basmati rice with coconut-spice topping
Serve the rice hot topped with the coconut-spice mixture. Serves 4.
Ingredients
- 1 cup Indian basmati rice
- One 13.6 ounce can whole coconut milk
- 1 ½ tablespoons ghee* or vegetable oil
- 1 curry leaf (optional)**
- Half a cinnamon stick
- 6 black or yellow mustard seeds
- 4 peppercorns
- 1 tablespoon finely chopped fresh ginger
- 1 small onion, chopped or 2 scallions, finely chopped
- ½ cup unsweetened grated coconut
*Ghee is a type of clarified butter that is used widely in Indian cooking, made by separating butterfat from milk solids and water in butter. Butter is simmered for a while, allowing the moisture in the milk solids to evaporate. You can buy ghee at many supermarkets or check the online resources listed above.
**Curry leaves are used to flavor curries, sauces, pickles, and drinks. They look similar to a bay leaf (and are not related to curry powder). If you can’t find them fresh you can look for dried curry leaves online or in an Indian grocery, or omit them.
Instructions
- Place the rice in a colander or strainer and rinse under cold running water for several minutes. Strain and place in a medium pot. Add the coconut milk and 1 1/4 cups water and a pinch of salt to the rice and bring to a boil over high heat. Stir well, and then reduce the heat to low. Cover and cook until all the liquid is absorbed; because of the coconut milk, this will take longer than cooking rice with just water. Test to make sure the rice is dry and fluffy.
- Meanwhile, in a small skillet heat the ghee or oil over medium-low heat. Add the curry leaf, cinnamon stick, mustard seeds, peppercorns, and ginger and cook, stirring, for 1 minute. Add the onion and cook for 4 minutes. Add the coconut and cook, stirring for 4 minutes, or until the coconut just begins to turn a golden brown. Using a spoon or tongs to remove the cinnamon stick and mustard seeds and peppercorns.
Turmeric-yogurt spiced shrimp
This dish works equally well with shrimp or boneless pieces of chicken thighs or breast. Yogurt, turmeric, ginger, pepper and a pinch of saffron (optional) are tossed with raw shrimp (or chicken) and marinated for about an hour or up to six hours. The shrimp is then grilled or sauteed in a hot skillet and placed under the broiler. Serve with lime wedges and warm naan or other Indian bread.
- 1 pound medium shrimp, shelled and deveined or shell on, or 1 pound boneless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup whole milk plain yogurt, or Greek yogurt
- 1 teaspoon ground turmeric
- ½ teaspoon ground ginger
- Generous grinding black pepper
- Pinch saffron, optional
- Salt
- 1 tablespoon vegetable oil, optional
- 1 lime, cut into wedges
Instructions
- Place the shrimp or chicken in a bowl and toss with the yogurt, turmeric, ginger, pepper, saffron and a pinch of salt. Cover and refrigerate for 1 hour and up to 6 hours.
- Heat a charcoal or gas grill with a vegetable rack. Remove the shrimp or chicken from the marinade and grill for about 3 to 5 minutes on each side until cooked through. The shrimp should be firm and pink and the chicken should be firm with no sign of pink when tested with a small sharp knife. Remove from the grill and serve hot or warm.
- Alternately, if not grilling, preheat the broiler to high. Heat an ovenproof skillet ( cast iron is ideal) over medium high heat. Add 1 tablespoon of oil and let it get hot. Add the shrimp or chicken and cook for about 2 minutes per side for shrimp and 3 minutes per side for chicken. Place under the broiler and broil for about 2 minutes until the shrimp or chicken is a rich golden brown and cooked through.
- Serve with lime wedges.
This segment aired on April 1, 2025.
