Gryffon Ridge Spice Merchants


Chana Masala

Serves 4

1 Lb. Chana Dal Cooked (Chickpeas can be substituted)
1 Tbsp. Cumin seeds
2 Tsp. Coriander seeds
2 Tbsp. Peanut/Vegetable oil
1/2 Medium Onion ~ Diced
1/4 Tsp. Asafoetida
1 1/2 Tbsp. Ginger ~ Minced
1 1/2 Tbsp. Garlic ~ Minced
1 Green Chile (or 2) ~ Minced
1/4 Tsp. Turmeric
1/2 Cup of Diced Tomatoes (or Canned)
2 Tsp. Amchur
1 Tsp. Garam Masala
1 Small bunch of Coriander ~ Roughly Chopped
Sea Salt ~ To Taste

If using Chana Dal, cook according to package instructions until soft.  If using canned Chickpeas drain and set aside.  Toast the cumin and coriander seeds and grind to a powder.  Cook the Onion and Asafoetida in the oil over medium heat for 5 minutes, stirring occasionally to prevent burning.  Add the Ginger and Garlic, Green Chilies, and ground spices and cook for 2 minutes while stirring.  Add the Turmeric and Tomatoes and bring to a simmer.  Simmer the mixture until the Tomatoes break down and reduce.  Add the Chana Dal, Amchur, Garam Masala, and 1/2 cup of water.  Simmer for 10 minutes, until the sauce thickens.  Add the Coriander, adjust seasoning, and serve.


Serves 6

A traditional meat dish of Pakistan and India, it is normally served as an evening meal.  Kheema may also be used as a sandwich filling.

2 lbs. Beef, Lamb, or Goat ~ Minced or Ground
4 Medium potatoes ~ 1/4 inch cubes
3 Medium onions ~ Thinly sliced
4 Cloves garlic ~ Crushed
2 Cups peas
2 Fresh tomatoes ~ Chopped
1 1/2 Tsp. Tomato paste
3 Tbsp. Olive oil
1 Bunch Coriander ~ Roughly chopped
1 Tsp. Bezar
1 Tsp. Turmeric
1/2 Tsp. Cumin seeds
1/2 Tsp. Cumin powder
1/2 Tsp. Chili powder
1/2 Tsp. Ground Cardamom
1/4 Tsp. Cinnamon
1 Cup water
Juice of 1 Lemon
Sea Salt to taste

Sauté the onion in the oil until dark gold.  Add in the meat and brown. Add all spices and fry for a further two minutes, stirring continuously. Add the tomatoes, tomato paste, and garlic and stir well. Add the water and potatoes, turn the heat to low and cover. Stir occasionally. Cook until all the water is absorbed and the mixture is quite dry. Add the peas and chopped coriander and simmer until the potatoes are cooked.  Squeeze lemon juice over all before serving, and serve with Chapati or other pan cooked breads.


Serves 4

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood.

1 lb. Pork, Chicken, Seafood, or Lamb – Cut into fork-size pieces
1 Large Onion – Thinly sliced
1 Red Bell Pepper – Thinly sliced
4 Medium Potatoes – Cut into cubes
1/4 Cup Vinegar
3-5 Tbsp. Vindaloo Masala
2 Cups Water
6 Tbsp. Oil
Cayenne (if desired)
Sea Salt

Heat 2 Tbsp. oil in heavy pan and cook onions until they are a dark brown.  Remove onions from pan and place in blender/food processor.  Add Vindaloo Masala to onions along with the 1/4 cup of vinegar and blend until you have a smooth paste; add water if necessary. Brown potatoes in pan using 2 Tbsp. of oil and remove from heat.  Using remaining 2 Tbsp. of oil brown meat lightly.  Add the Vindaloo masala and potatoes and the 2 cups of water. Simmer covered until potatoes are done.  Remove lid and simmer until sauce thickens.  Adjust seasoning to taste.  Serve with Basmati Rice and garnish with sliced red pepper. For a hotter Vindaloo add Cayenne until desired heat is achieved.

Cauliflower with Panch Phoran & Dal

Serves 6 – 8

1 1/2 Cups Masoor Dal (Red Lentils)
4 Cups water
1 Tsp. Turmeric
1 Tsp. Sea Salt
2 Tbsp. Canola oil
1 Tbsp. Panch Phoran
1 Large Onion ~ diced
4 Cloves Garlic ~ minced
1/4 Tsp. Chili Flakes
1 Tsp. Minced Ginger
16 oz. Diced tomatoes
1 Head Cauliflower ~ Cut into small florets
1/2 Cup water

Pick over and rinse the lentils and add them to a pot with the 4 Cups of  water and Turmeric. Bring to a boil and reduce heat to low. Simmer until the Dal is tender, about 20 to 25 minutes. When done, add salt and set aside.  While the Dal is cooking, heat a large, deep skillet.  When hot, add the canola oil.  Add the Panch Phoran and stir.  When the first seed pops, add the Onion, Garlic, Pepper Flakes, and Ginger.  Stir and cook until the onion softens, about 2 minutes. Add the Tomatoes, Cauliflower, and 1/2 Cup of water, and stir. Cover and cook until the Cauliflower is just tender, about 10 minutes.  When the Cauliflower is done, add the Dal to the cauliflower mixture. Mix well and adjust seasoning. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired. 

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