Homemade Indian Vegetable Spice Blend
Thermomix recipe: Homemade Indian Vegetable Spice Blend. Ready in 32 minutes. Serves 1. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 100 g coriander seeds
- 50 g cumin seeds
- 25 g fennel seeds
- 10 g black peppercorns
- 5 g green cardamom pods
- 3 g cloves
- 5 cm cinnamon stick
- 5-10 dried red chillies (optional, stems removed)
- 15 g turmeric powder
- 2 g asafoetida (hing) powder
- 10 g salt (optional)
Instructions
- Ensure the Thermomix mixing bowl is completely clean and dry before starting.
- Add coriander seeds (100 g), cumin seeds (50 g), fennel seeds (25 g), black peppercorns (10 g), green cardamom pods (5 g), cloves (3 g), cinnamon stick (5 cm piece), and dried red chillies (5-10, if using) to the mixing bowl.
- Toast the spices for 8-10 minutes / 100°C / Speed 1. Place the simmering basket on the lid instead of the measuring cup to allow moisture to escape and prevent condensation. The spices should be fragrant.
- Transfer the toasted spices to a plate and allow them to cool completely for at least 15-20 minutes. This step is crucial to prevent clumping and ensure a fine powder during grinding.
- Once cooled, return the toasted spices to the clean and dry mixing bowl. Grind for 1 minute / Speed 10, or until a fine powder is achieved. If necessary, scrape down the sides of the bowl and grind again for 30 seconds / Speed 10.
- Add turmeric powder (15 g), asafoetida powder (2 g), and salt (10 g, if using) to the bowl. Mix for 10 seconds / Speed 4 to combine all ingredients thoroughly.
- Transfer the spice mix to an airtight container. Store in a cool, dark place.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.