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.
This wildly popular Indian dish has reached royal status in northern Indian cuisine. It's rich and creamy but also vibrant and complex.
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.
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.
Garlic, serrano chile, ginger, and tomato paste, cooked in curry powder and garam masala, create a bold base for this vegetarian curry.
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.
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 adds fruity tartness to the stuffing of these flatbreads that are a staple across the northern part of the Indian subcontinent.