Authentic Indian Spice Blend Recipe – Peanuts, Garlic & Sesame

Last Updated on 4 months by Neha Deshmukh

Authentic Indian Spice Blend Recipe – Peanuts, Garlic & Sesame

Hey everyone! Today, I’m sharing a spice blend that’s seriously leveled up my cooking. It’s a family favourite, and honestly, once you make your own, you’ll wonder how you ever lived without it. This isn’t just about convenience; it’s about unlocking a whole new dimension of flavour in your Indian dishes. Let’s get started!

Why You’ll Love This Recipe

This spice blend is a game-changer. It’s incredibly versatile – perfect for everything from everyday dal to flavourful sabzis and even marinades. The combination of roasted peanuts, garlic, and sesame seeds creates a wonderfully aromatic and textured base, while the carefully selected spices add warmth, tang, and a touch of magic. Plus, making your own spice blends means you control the ingredients and freshness – no more stale, pre-packaged spices!

Ingredients

Here’s what you’ll need to create this flavour bomb:

• 2 tsp oil
• 7 garlic cloves
• 1 cup peanuts (approx. 150g)
• 2 tbsp dry coconut (approx. 20g)
• A few curry leaves (around 10-12)
• ?? cup coriander seeds (approx. 60g)
• 2 tbsp cumin seeds (approx. 20g)
• 1 tbsp fennel seeds (approx. 10g)
• ?? cup sesame seeds (approx. 40g)
• ?? cup chilli powder (approx. 30-50g – adjust to your spice preference!)
• 1 tbsp turmeric powder (approx. 8g)
• 2 tbsp aamchur powder (approx. 20g)
• 1 tbsp garam masala (approx. 8g)
• ?? cup kasuri methi (dried fenugreek leaves) (approx. 15g)
• 2 tbsp sesame seeds (approx. 20g) – yes, sesame seeds again!
• 2 tbsp salt (approx. 30g)

Ingredient Notes

Let’s talk about these ingredients! Roasting is key here. It awakens the flavours of the spices and gives the blend a beautiful aroma. Don’t skip this step!

• Aamchur: This is dried mango powder, and it adds a lovely tangy flavour. It’s a staple in North Indian cuisine. You can find it at most Indian grocery stores, or online.
• Kasuri Methi: Dried fenugreek leaves have a unique, slightly bitter flavour that adds depth. Rubbing them between your palms before adding releases their aroma.
• Regional Spices: Feel free to experiment! A pinch of hing (asafoetida) can add a savoury note, or a dash of chaat masala for extra tang.
• Peanuts & Coconut: Using good quality, fresh peanuts and coconut really makes a difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the garlic cloves and roast until they turn golden brown and fragrant. Keep a close eye on them – they burn easily!
2. Add the peanuts and roast until they’re nice and crunchy. This usually takes about 5-7 minutes.
3. Mix in the dry coconut and curry leaves. Roast on low flame for another 2-3 minutes, until everything is golden.
4. Transfer the roasted peanut mixture to a plate and let it cool completely. This is important – you don’t want to steam your spices!
5. In the same pan, dry roast the coriander seeds, cumin seeds, fennel seeds, and sesame seeds until aromatic. This should take around 3-5 minutes.
6. Let the roasted spices cool completely. Then, grind them into a coarse powder using a spice grinder or a powerful blender.
7. In a bowl, combine the ground spice powder with the chilli powder, turmeric powder, aamchur powder, garam masala, kasuri methi, sesame seeds, and salt.
8. Mix everything thoroughly until you have a uniform spice blend.
9. Store in an airtight container and get ready to enjoy!

Expert Tips

• Cooling is Crucial: Seriously, let everything cool completely before grinding. Warm spices can clump and become sticky.
• Coarse vs. Fine: I prefer a coarse grind for this blend, as it adds texture. But feel free to grind it finer if you prefer.
• Taste as You Go: Don’t be afraid to taste and adjust the spices to your liking.

Variations

Let’s customize this blend!

• Spice Level Adjustments: Reduce the chilli powder for a milder blend, or add more for extra heat. I usually start with 2 tablespoons and adjust from there.
• Regional Variations:
  • Maharashtra: Add a pinch of Goda Masala for a distinctly Maharashtrian flavour.
  • South India: Include a teaspoon of mustard seeds in the roasting process for a South Indian twist.
• Storage for Long-Term Freshness: Store in a cool, dark place in an airtight container. It should stay fresh for up to 6 months.
• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!

Serving Suggestions

Okay, now for the fun part – using this amazing spice blend!

• Dals: Add a teaspoon or two to your favourite dal recipe for an extra layer of flavour.
• Sabzis: Sprinkle it over stir-fried vegetables like potatoes, cauliflower, or beans.
• Marinades: Use it as a base for marinades for chicken, fish, or paneer.
• Sprinkle it on Raita: A pinch adds a lovely kick to your yogurt dip.

Storage Instructions

Store your homemade spice blend in an airtight container in a cool, dark, and dry place. Properly stored, it will retain its flavour and aroma for up to 6 months. I like to use glass jars – they keep the spices fresher for longer.

FAQs

Let’s answer some common questions:

• What is the shelf life of this spice blend? Around 6 months if stored properly.
• Can I use pre-ground spices instead of roasting and grinding my own? You can, but the flavour won’t be as vibrant. Roasting and grinding your own spices makes a huge difference.
• What is Aamchur powder and where can I find it? It’s dried mango powder, adding a tangy flavour. Find it at Indian grocery stores or online.
• How can I adjust the heat level of this spice blend? Simply adjust the amount of chilli powder!
• Can I add other spices to customize this blend? Absolutely! Feel free to experiment with spices like hing (asafoetida), chaat masala, or even a pinch of cinnamon.

Enjoy experimenting and making this spice blend your own! Let me know in the comments how it turns out for you. Happy cooking!