Discover Secrets of Indian home food

Store Cupboard
Ingredients & Equipment

Warning this is comprehensive you won’t need all of this, and probably already have most of it, and of course it depends on what you want to make, but now you know what lurks in my cupboards amongst other things! You can get all of this at large supermarkets, Indian green grocers, or online:

Eastendfoods.co.uk
Natcofoods.com
Redrickshaw.com

Spices you’ll need…

In my spice box: whole cumin, ground turmeric, black cardamom, green cardamom, cassia bark/cinnamon, whole star anise, kasuri methi (dried fenugreek leaves). This is mainly all you will need honestly!

But other spices I have in my cupboards are: whole coriander seeds, paprika, mustard seeds, fennel seeds, ajwain/carom seeds, nigella seeds, cloves, whole black peppercorns, dried birdeye chillies, Kashmiri chilli powder, tomato purée, dried mint, saffron, fenugreek seeds, cayenne, mace, asafoetida.

Garam Masala (purchase here)

Maldon sea salt

FREEZER
See quick tip below, this will really help you to get ahead and make your curry quicker, without the faff of too much peeling and chopping. Be prepared, it’s good to be organised.

Quick Tips

Use a mini chopper, to blitz a couple of (peeled) bulbs of garlic, a large root of ginger, and a mix of green finger chillies + birdeye chilles (de-stalked), separately. You may need to add a splash of water to the ginger/garlic to help it along. Each cube should equate to 1 and a half teaspoons.

• Fill an ice cube tray with minced garlic, cover with foil and freeze

• Fill an ice cube tray of minced ginger, cover with foil and freeze

• Fill a lidded tub with the minced chillies, and freeze

FRIDGE
For salad -Gem/Romaine lettuce, red pepper, cucumber, spring onions, red cabbage, radish, lemons, red onion, coriander leaves, mint leaves, Greek set yoghurt, mint sauce in a jar, Geeta’s Mango chutney, butter.

Quick Tips

I also have a tub/tupperware of pre blended tinned tomatoes (use a food processor/stick blender) it means your curry will have a smooth sauce rather than lumpy!

In my larder:

Chickpea flour/gram flour/(besan)
Chapatti flour
Fine corn meal – semolina (for saag)
Plain flour

Tinned tomatoes
Tinned kidney beans
Tinned chickpeas

Cooked lentil pouches – dhal
Dried lentils (split red lentils & brown lentils are the main ones I use/always have but there is an incredible variety of different lentils, pulses and beans)

Dried tamarind Pulp (for tamarind sauce)

Vermicelli – semiya pudding

Veg oil for cooking
Crisp n dry for frying

Crispy fried onions – garnish
Bombay mix – garnish

Panko breadcrumbs (for Indian fish tacos)

In my garden:

Bay tree
Coriander
Mint

Equipment:

Mini chopper – to make your green chutney, and to mince your garlic & ginger & chillies

Food processor – to blitz your tinned tomatoes

Stick blender

Frying pan/tava – to make your chapattis on

Wok for frying/deep fat fryer – you must be careful and take every safety precaution when deep frying

Large saucepans – with lids, to cook the curries in.