Prep 10 min · Cook 10 min 1 small jar
Most weeknight sabzis use the same four powders. Roast and mix them once and you save a minute every evening. Lightly roasted coriander also tastes nuttier than raw.
Use 1½–2 teaspoons per sabzi for four people, added once the onions are golden.
Method
- 1
Warm a heavy pan on low heat with no oil.
- 2
Add the coriander powder and stir for 2 minutes until it smells nutty and darkens very slightly.
- 3
Take the pan off the heat and stir in the remaining spices while it's still warm.
- 4
Spread on a plate and cool completely before storing, or the jar will collect moisture.
- 5
Keep in an airtight jar and use within two months.
Tips
- Never roast chilli or turmeric directly. They burn fast. The warm pan is enough.
- Add a pinch of salt to the jar if you like, then reduce the salt in the dish.
