If you enjoy South Asian cooking, getting started can be a little daunting. There are some unfamiliar ingredients and in general these ingredients aren’t something that we all readily stock in our pantry, unless we cook these foods frequently. The question is, where do I start?
So I thought that a good overview of the essentials that will allow you to prepare most of the Indian recipes you’ll find here on The Pasadena Chef would be helpful.
The most important thing to remember about stocking your pantry is that once you buy these ingredients, they will last quite a long time if you store them properly.
So if you have a local Indian market, these items will be readily available, and if you don’t, they will be available online. Many cities have a Patel Brothers market, which is an excellent source for Indian groceries and their Swad brand is very good.
My rule on buying any kind of spice is to buy whole spices if possible, and if I buy ground spices to buy the smallest amount possible, because those are are going to go bad faster.
My suggestion:
If you really want to explore authentic cuisines, purchase a dedicated spice grinder. In my house I have two. Black is for coffee beans and white is for spices. I use the Krups brand and I think I’ve owned them for over 30 years.
A dedicated spice grinder is one of the best investments you can make if you enjoy cooking authentic cuisines. Freshly ground cumin, coriander and cardamom are dramatically more aromatic than pre-ground spices. Cumin is notorious for going bitter and musky when it’s pre ground. If you’ve never had freshly ground cumin from seeds, it’s a revelation.
Another tip:
When you visit your local Indian market, ask questions. The people shopping there are always very happy to help and are excited that you’re interested in their food. I’ve always found Indian people to be very gracious, and helpful.
And finally…
Most Indian cooks do not use standard curry powder. I know, I was surprised when I learned this as well. Curry powder was largely a British colonial invention, and most Indian cooks do not use it in traditional cooking. The key to Indian cooking is the masala. That is the combination of spices which creates these amazing dishes.
Here is a link to help you understand how to create your own masala which can be used to make many dishes, Indian Masala Gravy Recipe – The Foundation for Countless Curries
And this is a wonderful vegetarian curry, Easy Authentic Spinach Curry Recipe
This is one of my favorites, Authentic South Indian Coconut Curry Recipe
And an authentic tandoori recipe from my friends in Delhi, Traditional Tandoori Chicken Recipe
And the UK’s most popular dish, Homemade Chicken Tikka Masala Recipe
And a very special dish tats just wonderful, How to Make Perfect Cashew Curry at Home
A classic curry from West Bengal, Bengali Green Chicken Curry-Kachhi Lonka Murgi
Looking for a list of recipes I come back to again and again, My Favorite Recipes
Essential Spices and Ingredients:
Garam Masala- MDH and Everest are great choices.
Cumin Seeds
Coriander Seeds
Green Cardamom, whole seeds
Turmeric, ground
Kashmiri Chili Powder, ground
Black Mustard Seeds
Curry Leaves, usually fresh at Indian markets, but freeze very well.
Fenugreek Leaves (Kasuri Methi)
Coconut Milk
Ghee, otherwise known as clarified butter.
Basmati Rice, I feel this rice is essential for Indian dishes.
Fresh Ingredients:
Ginger Root
Garlic
Onions
Shallots
Cilantro/Coriander
Now Let’s Cook With Those Ingredients:
Try your hand at this simple chicken curry, Easy Chicken Curry with Spices and Coconut Milk
Interested in exploring some other cuisines, here’s a good place to start, Essential Ingredients for Authentic Chinese and Thai Cooking
Authentic Italian cuisine sound interesting, Stocking Your Italian Pantry: Essential Ingredients for Authentic Italian Cooking
This article is part of The Pasadena Chef Cooking School. Explore more cooking lessons, techniques, and ingredient guides here. The Pasadena Chef Cooking School