Bombay Spice Mix

Time for another spice mix to add to your arsenal. This time with all the delicious, rich and fragrant spices of Indian cuisine. Keep a jarful of this on hand and you can add instant, deep flavour to dals and curries.

Bombay Spice Mix

Makes 1/2 cup

Ingredients

(makes just over 1/2 a cup)

1 Tbsp cumin seeds

1/2 Tbsp fennel seeds

1 tsp fenugreek seeds

1 tsp yellow mustard seeds

2 tsp coriander seeds

1 tsp cardamom pods

1 tsp allspice

1 tsp cloves

2 tsp ajwain*

6 bay leaves, sliced into slivers

2 tsp turmeric

1/2 tsp cinnamon

1 tsp smoky paprika

Method

Put the cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, coriander seeds, cardamom pods, allspice, cloves, ajwain and bay leaves in a frying pan. 

Dry fry until fragrant, then crush with a spice grinder or mortar and pestle. Add the turmeric, cinnamon and smoky paprika and mix well. 

You should have about 1/2 a cup of spice mix. It will store in an airtight container for several weeks but the intensity of flavour is best when it’s fresh. You can use it to make the Bombay Potato Shells or add it to flavour dals and other curries. 

*Note: Ajwain is a plant in the same family as caraway, coriander, carrots and parsley. It is indigenous to Egypt and grows well in dry regions generally. The leaves and ‘fruit’ (which look little fennel seeds) are often used in Indian dishes, and you should be able to find it at Indian supermarkets (ask for Ajwain seeds or Carom Seeds). Bonus points if you chuck some of those seeds in your garden and try to grow more yourself! 

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