Using Whole Spices instead of Powders

In an earlier post (Building up your Spice collection) mention was made to collect both whole and ground spices. So I hope by this time you would have at least have some of them.

Powdered spices tender to loose their aroma much quicker than the whole seeds. As such whole seeds tend to have a much stronger aroma especially when ground. 

Remember your favourite coffee house? Why do their coffee taste so rich and have such a strong aroma that can be detected from a mile away? It is because they pass the coffee beans through a grinder prior to brewing thus capturing that magic brew that you crave. 

With spices, it is the same concept.

 Let's look at a recipe using only whole spices.

 KARAHI POTATOES WITH WHOLE SPICES

Taken from Curry: Fire & Spice by Mridula Baljekar

INGREDIENTS:
3 tbsp oil (I prefer mustard oil)

1/2  tsp cumin seeds

3 curry leaves

1 tsp crushed dried red chillies

1 tsp kalonji, mustard & fenugreek seeds (mixed)

3 cloves garlic - chopped

1/2 tsp grated ginger

2 onions sliced (red preferred)

6 medium potatoes cut in 1/2 inch slices

1 tbsp fresh coriander chopped (can replace with chadon beni)

1 fresh red chilli chopped

1 green chilli chopped

METHOD:

1. Heat oil in heavy saucepan.
2. Add all spices except onions and fry for 1 minute
3. Add onions and fry for 3 - 5 minutes
4. Add potatoes and fresh coriander, and red and green chillies and cook on low heat (covered) till tender.

SERVES 4

In the next post: combined use of powdered and whole spices.

Till then.