Indian Restaurant Spice Mix: The Secret to Making Better Curries
One Pot - Tiny Kitchen
113 views
Instagram: red_one_afloat
Copy and Paste for Red One Afloat Instagram
https://www.facebook.com/profile.php?...
Copy and Paste for Red One Afloat Facebook
https://bsky.app/profile/redoneafloat...
Copy and Paste for Red One Afloat Bluesky Social
Get ready to transform your tiny kitchen into a fragrant, luxurious haven! 🍛✨
In this video, I'm showing you how to make a Indian Restaurant Spice Mix using just one container.
Whether you're living the van life, tucked away in a remote cabin, or navigating the canals like I am on Narrowboat Kate, this recipe is designed for the off-grid chef. Space and power might be limited, but flavour shouldn't be. I'll walk you through my simplified process for getting that signature Curry Flavours without taking up every inch of counter space or using a dozen pans.
What's inside:
âś… The One-Pot Method: Minimal washing up and maximum efficiency.
âś… Tiny Kitchen Hacks: How I stay organised while cooking in a compact space.
âś… Off-Grid Friendly: Perfect for slow-simmering on a gas hob or wood burner.
If you love simple, comforting food and want to see how I make it work in my floating home, hit that play button! Don't forget to subscribe for more off-grid recipes and narrowboat life adventures!
Indian Restaurant Spice Mix: The Secret to Making Better Curries
Ingredients
• 4 Tbsp Coriander powder
• 4 Tbsp Turmeric powder
• 3 Tbsp Paprika
• 2 Tbsp Cumin powder
• 2 Tbsp Mild curry powder
• 1–2 tsp Kashmiri chili powder (adjust for desired heat)
• 1 tsp Garam masala
• 1 tsp black pepper
Method
1. Combine all the ingredients in a clean, dry bowl or container.
2. Mix thoroughly until the colors and textures are completely unified.
3. Transfer the blend into an airtight container.
4. Store in a cool, dark place alongside your other spices to maintain its freshness.
2 Comments
Indian Restaurant Spice Mix: The Secret to Making Better Curries
One Pot - Tiny Kitchen
113 views
Instagram: red_one_afloat
Copy and Paste for Red One Afloat Instagram
https://www.facebook.com/profile.php?...
Copy and Paste for Red One Afloat Facebook
https://bsky.app/profile/redoneafloat...
Copy and Paste for Red One Afloat Bluesky Social
Get ready to transform your tiny kitchen into a fragrant, luxurious haven! 🍛✨
In this video, I'm showing you how to make a Indian Restaurant Spice Mix using just one container.
Whether you're living the van life, tucked away in a remote cabin, or navigating the canals like I am on Narrowboat Kate, this recipe is designed for the off-grid chef. Space and power might be limited, but flavour shouldn't be. I'll walk you through my simplified process for getting that signature Curry Flavours without taking up every inch of counter space or using a dozen pans.
What's inside:
âś… The One-Pot Method: Minimal washing up and maximum efficiency.
âś… Tiny Kitchen Hacks: How I stay organised while cooking in a compact space.
âś… Off-Grid Friendly: Perfect for slow-simmering on a gas hob or wood burner.
If you love simple, comforting food and want to see how I make it work in my floating home, hit that play button! Don't forget to subscribe for more off-grid recipes and narrowboat life adventures!
Indian Restaurant Spice Mix: The Secret to Making Better Curries
Ingredients
• 4 Tbsp Coriander powder
• 4 Tbsp Turmeric powder
• 3 Tbsp Paprika
• 2 Tbsp Cumin powder
• 2 Tbsp Mild curry powder
• 1–2 tsp Kashmiri chili powder (adjust for desired heat)
• 1 tsp Garam masala
• 1 tsp black pepper
Method
1. Combine all the ingredients in a clean, dry bowl or container.
2. Mix thoroughly until the colors and textures are completely unified.
3. Transfer the blend into an airtight container.
4. Store in a cool, dark place alongside your other spices to maintain its freshness.
About 1000 years ago in a lifetime far, far away I was married to a lady from Lahore. She made by far the best curries I have ever eaten, even to this day. Amongst other spices she always used garlic and ginger powder in equal measures in her dishes. On youtube it is not common to use those and I was wondering if you had ever tried them or do you always use fresh (or jarlick :)) I have to say I rarely use them myself anymore except for a rather sumptuous curried and then roasted entire leg of lamb I do once every four years or so :) I know my ex was much more frugal with the turmeric too which is a trait I seem to have copied.