Recipes using our Spice Mixes

 Aloo (Potatoes) Masala

Easy Indian side dish. Great as a stuffing or on toast as well (yes, we know how to double carb)

  • 1 tbsp vegetable oil
  • 1 tsp Bengali 5 Spice Mix
  • 1 onion, sliced
  • 1 green chile, finely chopped
  • 1 tbsp Subzi Masala
  • 1 tsp salt
  • 4 cups Yukon Gold potatoes, cut into chunks
  • 1/2 cup plus water
  • 1 tsp Garam Masala
  • Handful fresh cilantro, finely chopped

Heat the oil in a pan and add the Bengali 5 Spice Mix to the hot oil. Let the seeds splutter for a few seconds (careful not to burn the seeds). Add the onions and cook till slightly caramelized. Add the Subzi Masala and stir well. Cook for a few minutes as it gets fragrant. Add the potatoes and salt and cook for 5 minutes. Reduce heat to medium low and stir in a splash of water. Cover and cook till potatoes are soft. Check a few times in between to make sure potatoes are not sticking to pan.  Add a few more splashes of water if necessary. Sprinkle fresh cilantro and serve warm.

Green Beans or Asparagus with Shredded Coconut

A quick dish from Southern India, that is versatile with any seasonal vegetables. Great everyday or

  • 1 tbsp vegetable oil
  • 2 dried red chillies (optional)
  • 2 large garlic cloves minced
  • 3/4 cup grated coconut, unsweetened, dry (moistened with a little water) or frozen (thawed)
  • 1 tbsp Subzi Masala
  • 1 tsp salt
  • 3/4 lbs green beans or asparagus, trimmed and cut into 1" pieces
  • Handful fresh cilantro, finely chopped

In a medium bowl, mix coconut and 1 tbsp Subzi Masala. Add enough water, to moisten mixture  so it holds together to form a loose lump. Set aside.

Heat oil in a wok or large skillet over medium heat. Add chiles, fry for a few seconds and then add minced garlic and stir for a minute. Add green beans or asparagus. Cook, stirring often, about 5 minutes. Add the in coconut mixture, and cook for a few minutes more. I like the beans/asparagus a bit on the crunchy side. Season with salt to taste.


Tarka Dal (Mixed Lentils)

A staple at highway stop eateries (dhabas), this dal has to be one of the most comforting of Indian lentil dishes

  • 1 cup red lentils
  • 1 cup yellow mung lentils (split)
  • 1 medium onion chopped 
  • 1 tbsp grated fresh ginger
  • 1 large tomato finely chopped 
  • 2 tsp Subzi Masala
  • 4 tbsp butter or ghee
  • 8 cups water
  • 2 tsp salt
  • Handful fresh cilantro, finely chopped

Wash and rinse the lentils together several times till the water runs clear (I usually do it 3 times). Drain.

Put lentils in a large stockpot with the water. Add the Subzi Masala  and salt to it. Bring to a boil, and then turn down the heat a bit and cook till lentils are soft - about 45 mins. Add more water if it gets too sticky. Scrape the bottom of the pan every few minutes to make sure it's not sticking.

While the lentils are cooking, heat the butter/ghee in a saute pan. Add the ginger and stir for 30 seconds. Add the chopped onions and cook till lightly browned. Add the chopped tomatoes and cook till it's pulpy about 5-7 minutes. Turn off heat.

Once lentils are cooked, add the cooked onion-tomato mixture to the lentils and mix well.  

Stir in fresh chopped cilantro. Serve with rice or Indian bread.


Tandoori Chicken (Grilled chicken)

This is one of the most flavorful ways to grill or roast chicken

  • 2 lbs boneless skinless chicken thighs (you can use breasts as well)
  • 1 cup plain Greek yogurt
  • 1 tbsp Tandoori Masala
  • 2 tbsp oil (sunflower/canola/vegetable)
  • Juice of 1/2 a lime

To make the marinade : Beat the yogurt and the the Tandoori Masala, oil and lime juice. 

Marinate the chicken in the yogurt mixture for at least 2 hours in the refrigerator or overnight.

Grill on an outdoor grill or stovetop on a grill pan .

Note: You can bake in the oven as well  - 400 degrees Fahrenheit for about 30 mins or till chicken is no longer pink.

Can also marinate pork chops, pork tenderloin , fish and shrimp similarly (no more than 30 mins for fish and shrimp)