When you’re new to Indian cuisine, there’s a slight probability that you get easily overwhelmed by their elaborate, intricate flavours. Fret not! There are certain staples in terms of spices, herbs, lentils and oils to get cracking with Indian home cooking. The list of ingredients may constantly be expanded as one becomes more familiar with the Indian pantry staple flavours. The way various culinary ingredients are used varies according to the type of Indian dish being made. Each region has its own distinct style of cooking. Be it the flavours of north or of south, we’ve put together an Indian cooking ingredient list with all the must have groceries that gets you one step closer to the rich, Indian flavours.
A peek inside the Indian pantry
Cumin/Jira
Cumin seeds add an earthy, warm feeling to cooking, making it a staple in certain stews and soups, as well as curries. Cumin seeds are best used whole and cooked
in oil at the start of a recipe. It plays a significant role in North Indian vegetable cuisines.
Garam masala
Garam masala is one of the must have Indian spices. It’s actually a combination of dried spices including pepper, cinnamon, nutmeg, cardamom, cumin, coriander, tej patta, pepper, and some others. It is often used at the end of cooking to curries, vegetable dishes, soups, or stews, or dusted just before serving.
Turmeric/ Haldi
Indian food needs turmeric. The spice has a warm, peppery taste with musky, earthy undertones. In most savoury recipes, the turmeric root is pounded and utilised as a
powder. It’s used in a lot of spice mixes, such as basic curry powder. Although turmeric is used in practically everything, its spicy flavour pairs particularly well with
cauliflower, potatoes, and root vegetables.
Indian Bay leaves/ Tej Patta
The aroma of Indian bay leaves is similar to cinnamon and clove, and they are roasted in oil to unleash their flavour.It may be put whole to any boiling broth, sauce, or liquid, cooked until done, and then removed just before serving.
Curry leaves/ Kari patta
These have an earthy, citrus-like flavour with a very light bitter aftertaste. It needs to be moderately fried in oil to release its citrus notes. It is often used to temper dals and also put in curries, lemon rice and vegetable dishes. It can also be added in various spice mixes for added flavour.
Cardamom/ Elaichi
Cardamom comes in two kinds that are often used in Indian cooking: green (choti elaichi) and brown (badi elchi or moti elaichi). Green cardamom has a zingy spicy flavour that complements curries, lentils, pilaus, and sweet dishes.Brown cardamom is used more for its intense flavours.
Cinnamon/ Dalchini
Known for its characteristic woody, musty and earthy flavour, cinnamon can be used whole in stews, casseroles or curries or ground to include in the dishes. To use the bark, simply break off a small piece and add to your dish when cooking. Unlike the west where it is used with sweet baked goods, in India it is a savoury spice.
Cilantro/ Coriander
The flavour of fresh coriander is unique, with a waxy, citrusy undertone. It’s frequently used as a garnish, in seasoning mixes, and in sauces like masala and curry.
Mustard seeds/ Rai
Whether brown, yellow, or black, it is used as a seasoning rather than a base flavour in many Indian cuisines, as it liven up a lentil or rice dish when sautéed in a little oil with curry leaves. Frying the seeds first softens the mustard taste and brings out a more nuanced flavour with a vanilla undertone.
Mint
The flavour of this cooling herb is wonderfully fresh, fragrant, and sweet. It may be used to make dals, pilaus, raitas, lassis, and chutneys, among other things.
Fenugreek seeds/ Methi
This subtly flavoured Indian spice has a bitter, maple syrup-like flavour and can be used whole or powdered in pickles, vegetable dishes, and dals. They are delicately roasted before use to boost flavour and minimise bitterness.
Other additional spices:
Indian cuisine is distinguished for its use of a plethora of spices. For having a well stocked pantry, one might even make use of peppercorns, poppy seeds, fennel seeds, nigella seeds, saffron, and asafoetida.
Chilies:
The spiciness of Indian cuisine is well recognised. It uses both fresh and dried chiles (whole, chopped, or ground into a paste). Red chilli powder is often used in marinades, fillings, and dry preparations for both heat and colour.
Mango:
Mangoes, India’s national fruit, have a sweet-musky flavour and are readily available in a lot of varieties. These are eaten raw or in sweet or savoury dishes and beverages. Sour, unripe, or green mangoes are also widely used in dals, chutneys, pickles, raitas, and other dishes and beverages throughout India.
Ginger:
Ginger comes from the edible part of a plant’s stem. Fresh ginger has a somewhat peppery and sweet flavour with a pungent scent. It offers a warm taste to the dish when used as a paste, but a stronger, richer flavour when minced.
Garlic:
Garlic is well-known for its strong flavour. Roasted garlic has a more creamy, nutty flavour. It has a variety of uses and is frequently sautéed in oil/ghee at the beginning of a preparation.
Basmati rice:
Basmati rice is one of the most commonly used rice varieties in Indian cuisine. It is well-known for its exquisite taste and long, thin length. Biryanis and other special- occasion rice dishes make use of this grain.
Lentils/Pulses
Every Indian diet must include lentils since they serve as an excellent source of protein for people who don’t consume meat. It comes in a wide range of striking colours and variations. This comprises peas, beans, and other little seeds included in beans or lentils. These are also used in breads, soups, stews, and stuffed samosas.
Flour:
Sturdy, elastic doughs that can be rolled out extremely thinly are prepared with this finely ground, whole grain durum wheat flour. It is also known as atta flour, and among other things, it is used to make the flatbreads chapati, roti, and naan.
Ghee:
Ghee, a form of clarified butter, is frequently used in place of oil or as a condiment. It has a rich brown colour and a nutty flavour and is used significantly for its higher smoke point.
Yogurt:
Yogurt is another dairy product which has several applications. It is often spiced and served as a condiment (raitas), substituted for coconut milk in curries, or made into a sweet or salty beverage(lassi).
Are these ingredients enough?
The list of ingredients in Indian cuisine are endless. However, a beginner may prepare any simple recipe with just a few essential components. These pantry necessities will assist you in the kitchen and increase your knowledge of the many flavour pairings that are utilised with various vegetables, meats, and other foods. Now that we have learnt about the essential ingredients, let’s delve into the many types of cookware we may use to prepare delectable Indian dishes.