Spice mixes, wet and dry, are what make Indian dishes special—but they take time to make fresh. Store-bought sauces and spice mixes are ho-hum. Is there any middle ground? One approach is to make your favorite spice mix or paste fresh in bulk, portion it out ,and freeze it, suggests LauraGrace. Then, weekday after happy weekday, you’re only minutes away from fresh, special, homemade Indian food. It works well with any sauce that doesn’t have dairy, she says. “I’ve done it with korma too — just make the sauce up to the ‘add vegetables’ point and before the ‘add cream’ point, then freeze in Ziploc bags or ice cube trays,” says LauraGrace.

If you do use a packaged mix, doctoring it up with fresh ingredients can give it more of a homemade feel. “Whenever I use the dry mix, it’s just as a flavor enhancer, not following the recipe completely on the packet,” says foodwich. “Play around with it to suit your taste and that will be the best way to use them.”

Board Link: Indian cooking/simmer sauces

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