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ATK x The Spice House: India Collection

You've got the spices. We've got the recipe inspiration.
Published June 1, 2022

Thank you for purchasing the India spice collection, one of our collaborations with the Spice House! Now it's time to get cooking. Here are some of our favorite ways to use these spices.

Ground Coriander

Coriander is both an herb (the leaves) and a spice (the seeds). German, Pakistani, African, and Persian chefs all use ground coriander seeds to flavor vastly different cuisines.
butter chicken

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

This wildly popular Indian dish has reached royal status in northern Indian cuisine. It's rich and creamy but also vibrant and complex.

lamb

ROAST BUTTERFLIED LEG OF LAMB WITH CORIANDER, CUMIN, AND MUSTARD SEEDS

A variety of spices make for a slow-cooked spice-infused oil that both seasons the lamb during cooking and provides the basis for a quick sauce.

Garam Masala

Garam Masala, which means warming spices, comes from northern India. Instead of turmeric, this blend includes rarer spices: cinnamon, cloves, and nutmeg. The Spice House version swaps the standard cumin out for charnushka seeds, also known as nigella.
pork chop

GARAM MASALA PORK CHOP WITH COUSCOUS AND SPINACH FOR ONE

Rubbed on a pork chop, garam masala adds aroma and flavor to mild pork, as well as to the couscous that we cook in the same skillet while the pork chop rests.

ONE-POT EGGPLANT AND SWEET POTATO CURRY

Garlic, serrano chile, ginger, and tomato paste, cooked in curry powder and garam masala, create a bold base for this vegetarian curry. 

Ground Cardamom

Of all the world's spices, cardamom is perhaps the most difficult to describe. Flowery yet earthy, powerful yet delicate, this ground version is essential to many cuisines, especially Indian and Scandinavian.

VEGAN SAAG TOFU (TOFU AND SPINACH)

For a vegan version of this popular Indian dish that's as warm and savory as the original, we built layers of flavor with a variety of spices and aromatics.

pork vindaloo

GOAN PORK VINDALOO

The original Goan dish is a brightly flavored but relatively mild pork braise made with dried Kashmiri chiles and plenty of spices such as cinnamon, cloves, and cardamom. 

Amchoor Powder

Citrusy, tangy, and light gold in color, amchoor is widely used in the samosas, pakoras, chutneys, and pickles of North Indian cuisine. To make amchoor powder, unripe mangoes are harvested early, dried, then pulverized. This powder is a fine way to enjoy the flavor and nutritional benefits of mangoes when they are out of season.
alu parathes

ALU PARATHAS (PUNJABI POTATO-STUFFED GRIDDLE BREADS)

Amchoor adds fruity tartness to the stuffing of these flatbreads that are a staple across the northern part of the Indian subcontinent.

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