Homemade Indian spice mix is perfect for seasoning your chicken and vegetables. Only 5 simple pantry ingredients required and it's low carb, gluten-free, paleo and vegan!
They are perfect for sheet pan meals, baked or grilled chicken, skillet recipes, and in so many more ways.
I'm sharing my homemade Indian spice mix with you today, and this is a great one because not only does it only have 5 simple pantry ingredients, but it is low carb, paleo, gluten-free and vegan!
Not only that but you can mix up a big batch and store it in an air tight container for a full year. WINNING!
Don't forget to pin this recipe to save it for later!
How to make homemade Indian spice mix
Making homemade spice blends is super easy. Simply measure out your ingredients and stir them together. Once mixed up, this Indian spice mix is good in the pantry for up to a year!
Let’s check out the different spices you’ll need:
- curry powder- I opt for a mild or medium spiced curry powder, simply because I am cooking for kids. If you'd like to take it up a notch, opt for a spicy blend!
- garam masala- you can make your own garam masala, but I buy mine from the grocery store (it's super cheap!). Garam masala adds a bit of cinnamon/cardamom yumminess to this Indian spice mix.
- cumin & ground coriander- these are basic spices that I always have handy in my pantry. I use them in hummus, in falafels, and in this spice mix recipe!
- salt- necessary to bring out all the delicious Indian flavors in this spice blend
(Pictured above: the filling for my samosas made with this homemade Indian spice mix)
How to use this homemade Indian spice mix?
This spice blend is so versatile! I need to use it in a few more recipes and include them on the blog because we use it alllll the time.
- fish- this Indian spice mix would work best on a white fish like tilapia. Sprinkle it on, tuck some lime wedges on and around the fish, and bake up!
- chicken- I haven't tried this, but I bet this Indian spice mix would be amazing mixed in with some yogurt and used as a chicken marinade!
- potatoes- potatoes & curry were meant to be together! I toss in olive oil, add the Indian spice mix, and roast up for 25-45 min (will depend on the size of your taters) at 425°F. Squeeze on some lime juice just before serving!
- roasted vegetables- particularly cauliflower! Same directions as for the potatoes, but reduce the roast time to 15-25 minutes.
(this Indian spice mix would work well as a chicken marinade mixed in with some yogurt)
How much of this Indian spice mix do I use per pound of meat? I use approximately 1 tablespoon per chicken breast, which works out to roughly 2 tablespoons per pound. Don’t forget a squeeze of lemon juice or some fresh lime wedges for baking!
What are some other ways I can use this homemade Indian spice mix?
- Add it to the cooking liquid for your rice or quinoa to give it some pizzaz (I would add 1 tablespoon per 1 cup uncooked rice or quinoa)
- Add it to some yogurt to make a tasty Indian dip for veggies.
- swap it for the thai curry paste and brown sugar in these Thai Salmon Patties
- sprinkle it on leftover pita bread and bake in the oven to make pita chips
Looking for more delicious spice blends? Check out this post with 7 Easy Spice Blends!
- 2 tablespoons cumin
- 2 tablespoons curry powder
- 1 tablespoon garam masala
- 1 tablespoon ground coriander
- 1 teaspoon salt
- Stir together all ingredients and store in an airtight container for up to a year.
- Use roughly 1 tablespoon per 7 oz chicken breast, 0.5 tablespoon per 4 oz salmon fillet, and roughly 2 tablespoons per lb of vegetables.
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