Indian cuisine is celebrated worldwide for its diverse and rich flavours, largely due to the incredible array of spices used in its dishes. These spices not only add taste and aroma but also come with numerous health benefits. Seasoned pioneers have a huge range to choose from, including many Indian spices like the ones in the recipe below.
As you can probably tell, I’m a fan of big bold ingredients – garlic, chilli, ginger and spices. There are plenty of recipes and reviews on here about spicy food and if you scroll back to the early days, a lot of Indian curries. This is because when I started my blog, I was living in Leicester, and grew up in Leicestershire, which is home to some of the most fantastic Indian food the UK has to offer.
Key Indian spices
Turmeric: Known for its vibrant yellow colour, turmeric is a staple in Indian cooking. It’s also become popular more recently in the Western world for its anti-inflammatory, antioxidant properties.
Cumin: Cumin seeds and powder add a warm, nutty flavor to dishes. The seeds are often roasted to bring out their full aroma and are something I love cooking with.
Coriander: Both the seeds and leaves are used in Indian cuisine. The seeds have a citrusy, slightly sweet flavor, while the leaves add a fresh note to dishes.
Cardamom: A sweet, floral flavour which is used in both sweet and savoury dishes.
Cloves: Cloves always remind me of Christmas! They add a depth and warmth to curries and rice dishes but should be used sparingly!
Mustard seeds: These tiny seeds are often toasted until they pop, releasing a nutty, pungent flavor that enhances many dishes.
Garam masala: A very well known Indian spice blend, garam masala usually includes cumin, coriander, cardamom, cloves, and other spices.
Indian style spiced rice and peas
I am not a master of the Indian cuisine by any stretch of the imagination but this Indian style spiced rice and peas something I enjoy making and eating. It pairs well with fish or chicken and is also nice the next day in a packed lunch as a cold rice salad with added veggies like peppers and cucumber.
Ingredients (serves two)
- 2 tbsp of butter or ghee
- 1 cup of basmati rice (here, I’ve used brown basmati rice)
- 1 tsp turmeric
- 1 tsp mustard seeds
- 1/2 tsp mild curry powder
- 1 onion, finely diced
- Small handful of frozen peas
- 450ml hot chicken or vegetable stock
- A pinch of salt
Instructions:
- Melt the butter in a heavy pan, add the spices with the chopped onion and fry until golden.
- Add the rice and gently stir to coat in the butter & spice mixture.
- Add boiling stock, peas and salt, stir once only then cover and cook on a low heat until the rice is tender and stock is absorbed. This should take around 15 minutes.
- Remove from the heat, cover with a tea towel for 10 minutes, then serve with your chosen accompaniments!
