GARAM MASALA
MAKES ¼ CUP PREP: 5 minutes COOK: 5 minutes TOTAL: 10 minutes
Garam masala literally translates to “warm spice mix,” and it is the quintessential Indian spice blend. It gives warmth and depth to dishes and pairs perfectly with red or green chile for a hearty, aromatic flavor. Every region (and family) across India has its own version. My mom’s recipe calls for twenty-one whole roasted spices, some of which are hard to find, and it takes days to make. Here is a simplified version with a similar authentic flavor.
2 tablespoons black peppercorns
2 tablespoons cloves
1 tablespoon crushed cinnamon stick
2 5 green cardamom pods (about 2 teaspoons)
1 tablespoon black cumin seeds (shah jeera) or cumin seeds
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Select the normal Sauté setting on the Instant Pot. Lightly toast each spice, one at a time, by adding it to the pot and stirring continuously until aromatic, about 1 minute each. Make sure not to burn them. The goal is to remove any residual moisture so they are easy to grind.
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As the spices are toasted, transfer them to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
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Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
CHICKEN OR LAMB VINDALOO SPICE BLEND
MAKES ¼ CUP PREP: 5 minutes COOK: 5 minutes TOTAL: 10 minutes
This simple Goan blend uses basic seasonings to get the bold flavors of vindaloo, adding just the right amount of heat while bringing out the flavors from the freshly toasted and ground spices.
2 teaspoons cumin seeds
2 teaspoons coriander seeds
20 black peppercorns
4 green cardamom pods
4 cloves
¼ teaspoon crushed cinnamon stick
8 dried Kashmiri red chiles
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Select the normal Sauté setting on the Instant Pot. Add all the spices to the pot and lightly toast until aromatic, 2 to 3 minutes. Transfer the spices to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
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Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
MALABAR SPICE BLEND
MAKES ¼ CUP PREP: 5 minutes COOK: 5 minutes TOTAL: 10 minutes
Add heaping spoonfuls of this fresh, aromatic seasoning with a subtle sweetness from fennel seeds to your Malabar curries. To add more heat, substitute spicier dried whole red chiles for the mild Kashmiri chiles.
2 tablespoons coriander seeds
1 tablespoon fennel seeds
20 black peppercorns
4 cardamom pods
2-inch cinnamon stick
8 dried Kashmiri red chiles
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Select the normal Sauté setting on the Instant Pot. Add all the spices to the pot and lightly toast until aromatic, 2 to 3 minutes. Transfer the spices to a plate and let cool completely. Grind the spices in a spice grinder to make a fine powder.
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Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
SAMBAR POWDER
MAKES ¾ CUP PREP: 5 minutes COOK: 5 minutes TOTAL: 10 minutes
Although there are many good brands that sell this spice blend, nothing beats the taste of freshly ground homemade sambar powder. Whole fresh coriander seeds and bittersweet fenugreek seeds add a perfect balance to this piquant South Indian seasoning.
¼ cup coriander seeds
2 teaspoons toor daal
2 teaspoons chana daal
2 teaspoons urad daal
1 teaspoon cumin seeds
1 teaspoon fenugreek seeds
½ teaspoon black peppercorns
10 dried Kashmiri red chiles, or 5 dried hot red chiles
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Select the normal Sauté setting on the Instant Pot. Add all the spices and legumes to the pot and lightly toast until aromatic and hot to the touch, 2 to 3 minutes. Transfer the spices to a plate and let cool completely. Grind the spices and legumes in a spice grinder to make a fine powder.
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Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.
RASAM POWDER
MAKES ¼ CUP PREP: 5 minutes COOK: 5 minutes TOTAL: 10 minutes
This is a peppery spice blend infused with fresh curry leaves that adds the authentic aroma and flavors of sharp, full-flavored, feel-good rasam.
2 teaspoons toor daal
2 teaspoons coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4 dried Kashmiri red chiles, or 2 dried hot red chiles
30 curry leaves
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Select the normal Sauté setting on the Instant Pot. Add the toor daal, spices, and chiles to the pot and lightly toast until aromatic, 1 to 2 minutes. Transfer the spice mixture to a plate and let cool completely.
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Microwave the curry leaves in a microwave-safe bowl on high until dry and crispy, 40 to 60 seconds. Allow to cool. Grind the spice mixture and curry leaves in a spice grinder to make a coarse powder.
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Store in an airtight container in a cool, dry place away from direct sunlight for up to 6 months.