This Indian Spice Mix is a really versatile mix and makes a great addition to any Indian dish. You can also add this to naan bread and wraps for a twist on the traditional flavour.

We use this sprinkled over chicken, in place of traditional curry powder, or even added to soups, like the Indian Spiced Pumpkin Soup.

Related Recipe: Naan Bread

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Tracey and Jo

  • 2m
  • 2m
  • 4m
  • Lots

Ingredients

  • 1 tbsp. ground cumin
  • 1 tbsp. ground coriander
  • 2 tsp. ground turmeric
  • 1 tsp. dried chilli flakes
  • 1/4 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • pinch of ground cloves

Instructions

Thermal Cooking Method

  1. Place your cumin, coriander and cardamon into your mixing jug and dry cook for 2 mins/80C/speed 2
  2. Add everything else and mix 5 sec/speed 6. Allow the mix to cool completely before pouring into the storage container.
  3. Tip: Store in an airtight container in your pantry. A single recipe filled a recycled spice jar. Double or triple recipe if needed.

Traditional Cooking Method

  1. Place your cumin, coriander and cardamon into a dry frying pan and cook over a medium/high heat for 1-2 mins, until nice and fragrant.
  2. Add everything else and mix through. Transfer to a large bowl and allow to cool before storing in an airtight container. Double or triple recipe if needed and store in a sealed container.