Born in Delhi, [Madhur Jaffrey](https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking) moved to London as a young adult to study acting, but, like many international students before her, she longed for the food of her homeland. “That wonderful food that was cooked in our house on a daily basis suddenly vanished,” she says. “But those tastes were in my head—the flavor of cumin, the flavor of ginger,” Madhur says. “I was able to recreate a lot of the dishes that I used to get at home, and I found that discovery absolutely wonderful.” 

Madhur compiled these recipes to form the basis of *An Invitation to Indian Cooking* (1973), which transformed the West’s understanding of Indian flavors and feasts. In the decades since, her friendly affect and clever recipes have been a constant companion to home cooks (and aspiring professionals) around the globe.

> “It’s not what spices you use, it’s how you extract the exact flavor that you want from them.” — Madhur Jaffrey
<a href='https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start","linkCopy":"Indian food","category":"automated-link"}' automatic='true'>Indian food</a> calls for many spices, but Madhur says you don’t need to go full throttle at the grocery store straightaway. “Go consult a recipe and just get those spices,” she says. “Next time you make another dish or another two dishes, get the spices for just those dishes.” Consider adding the following to your own pantry to establish a strong foundation (and to make
most of Madhur’s recipes): 

1. __Asafetida/asafoetida (hing)__: This pungent resin has a savory, musky, garlicky flavor. It’s a common element in a tadka (spices bloomed in oil or [ghee](https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee) for garnish). Madhur buys hers ground, usually mixed with a little wheat flour. If you’re allergic to wheat, you can typically purchase it ground with rice flour. Try it in Madhur’s [cauliflower and potatoes](https://www.masterclass.com/articles/indian-cauliflower-recipe-by-madhur-jaffrey), [besan cheela](https://www.masterclass.com/articles/besan-chilla-recipe-by-madhur-jaffrey), and [moong dal](https://www.masterclass.com/articles/dal-recipe-by-madhur-jaffrey) and red Lentils with browned onions.
2. __Cardamom__: Two varieties of cardamom are popular in Indian cooking: green cardamom (chhoti elaichi) and black cardamom (motti elaichi). Cardamom is a layered spice: sweet, spicy, floral, with a peppery aftertaste. Madhur’s take on [garam masala](https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey) (“warming spice mix”) features green cardamom, cinnamon, nutmeg, cloves, black pepper, and cumin. Other versions might include fennel seeds (saunf) or star anise.
3. __Cinnamon__: Cinnamon is the bark of the cassia tree and is rich and spicy in flavor. It’s used both whole and ground in many rice, meat, and vegetable dishes. Try it in Madhur’s [aloo gosht](https://www.masterclass.com/articles/goat-curry-recipe-by-madhur-jaffrey) (goat curry) recipe.
4. __Cloves__: The dried buds of a plant native to Indonesia, cloves are intensely sweet and bitter in flavor. A little goes a long way in rice and meat preparations. Try them, along with ground black peppercorns (kali mirch), in Madhur’s [masala chai recipe](https://www.masterclass.com/articles/masala-chai-recipe-by-madhur-jaffrey).
5. __Coriander seeds__: Whole, the seeds of the cilantro plant are floral, light, and citrusy; ground, coriander powder is nutty. It adds earthy and lemony notes to dal. Always grind coriander seeds yourself using either a mortar and pestle or a coffee grinder. “If ground coriander is left to sit around, it turns to sawdust faster than most spices,” Madhur says. Try it in Madher’s [lemony chicken](https://www.masterclass.com/articles/lemon-chicken-recipe), [okra with shallots](https://www.masterclass.com/articles/okra-recipe-by-madhur-jaffrey), [aloo paratha](https://www.masterclass.com/articles/aloo-paratha-recipe), and [chickpeas in a simple Northern style](https://www.masterclass.com/articles/madhur-jaffreys-chickpeas-in-simple-northern-style-recipe).
6. __Cumin seeds (jeera)__: Whether used whole, roasted, or ground, cumin imparts an earthy, musky, and peppery flavor. Madhur always keeps [roasted cumin powder](https://www.masterclass.com/articles/roasted-cumin-powder-recipe) on hand for flavoring [cucumber raita](https://www.masterclass.com/articles/cucumber-raita-recipe-by-madhur-jaffrey) and [chaat](https://www.masterclass.com/articles/dahi-puri-recipe-by-madhur-jaffrey).
7. __Fenugreek seeds (methi)__: These tiny yellow seeds are bitter and highly aromatic. You’ll find them in many South Indian dishes, from pickles to spice blends, like sambar powder, and chutneys. (You can also use the fenugreek leaves in tadka, as you would bay leaf or curry leaves.)
8. __Mustard seeds__: You can use two kinds of mustard seeds interchangeably in Indian cooking—brown and black. They reach peak mustard-y flavor when heated and are often the foundation for a tadka. Try them in Madhur’s [Potato a Thousand Ways](https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey), [cherry tomato and cucumber salad](https://www.masterclass.com/articles/tomato-cucumber-salad-recipe-by-madhur-jaffrey), [South Indian mixed vegetable kurma](https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey), [Punjabi-style pickles](https://www.masterclass.com/articles/punjabi-pickle-recipe-by-madhur-jaffrey), and [pickled green chilies](https://www.masterclass.com/articles/green-chilli-pickle-recipe-by-madhur-jaffrey).
9. __Nutmeg (jaifal)__: Nutmeg is gentle and sweet and found in many Mughal and Kashmiri dishes. Buy whole nutmeg and use a nutmeg grater or a Microplane as needed. Mace (javitri) also comes from the nutmeg plant.
10. __Saffron (kesar)__: Earthy and grassy, floral and sweet, saffron adds complex flavor notes to a finished dish. A pinch adds brilliant color, aroma, and flavor to [plain basmati rice](https://www.masterclass.com/articles/basmati-rice-recipe-by-madhur-jaffrey), pulao, or [lamb biryani](https://www.masterclass.com/articles/lamb-biryani-recipe-by-madhur-jaffrey).
11. __Turmeric__: This nutty, delicately aromatic yellow powder comes from a cleaned, boiled, dried, and pulverized rhizome (similar to ginger). Indian cooks use turmeric as a coloring agent and to lend flavor to meats, vegetables, rices, and dals. It’s also the main ingredient in “curry powder,” a yellow-orange mixture of ground spices used in many Western-style interpretations of Indian curries. Turmeric also has anti-inflammatory health benefits according to Aryuvedic medicine: “It is considered to be a very important antiseptic for both outside and inside the body,” Madhur says. Try it in her [Goan shrimp](https://www.masterclass.com/articles/goat-fish-curry-recipe-by-madhur-jaffrey), [Kerala-style fish](https://www.masterclass.com/articles/kerala-fish-curry-recipe), [eggplant bharta](https://www.masterclass.com/articles/eggplant-bharta-recipe-by-madhur-jaffrey), and [moong dal cheela](https://www.masterclass.com/articles/moong-dal-pancake-recipe).
Explore the different styles of Indian cuisine with more recipes from Madhur:

1. __Butter chicken__: Learn how to make authentic North Indian [butter chicken](https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey) at home—no tandoor oven required.
2. __Chapatis__: “The word ‘chapati’ is actually quite interesting,” Madhur says. “It means ‘to slap.’ There is a little slapping—or a lot of slapping—in the making of a [chapati](https://www.masterclass.com/articles/chapati-recipe-by-madhur-jaffrey),” a bread common throughout India.
3. __Green chutney__: Spicy and herbaceous, this [green chutney](https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey) is the perfect pairing for chaat, kebab, samosas, chapati, and more.
4. __Shami kebab__: Shami kebabs usually involve shaping minced lamb into hamburger-like patties and then sautéing them in a frying pan, or molding the meat around a skewer and cooking it in a tandoor. In her [shami kebab ](https://www.masterclass.com/articles/shami-kebab-recipe-by-madhur-jaffrey)recipe, Madhur bypasses those steps and presses the meat into a sheet pan. Madhur adds white poppy seeds to the meat mixture.
5. __Tamarind chutney__: Madhur’s [tamarind chutney recipe](https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey) incorporates red chili powder, such as cayenne, for heat and a little sugar for sweetness.
Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Yotam Ottolenghi, Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.
“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.

“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.

Indian Spices: Madhur Jaffrey’s Essentials for Indian Cooking

Born in Delhi, <a href='https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/classes/madhur-jaffrey-teaches-indian-cooking","linkCopy":"Madhur Jaffrey","category":null}'>Madhur Jaffrey</a> moved to London as a young adult to study acting, but, like many international students before her, she longed for the food of her homeland. “That wonderful food that was cooked in our house on a daily basis suddenly vanished,” she says. “But those tastes were in my head—the flavor of cumin, the flavor of ginger,” Madhur says. “I was able to recreate a lot of the dishes that I used to get at home, and I found that discovery absolutely wonderful.” Madhur compiled these recipes to form the basis of An Invitation to Indian Cooking (1973), which transformed the West’s understanding of Indian flavors and feasts. In the decades since, her friendly affect and clever recipes have been a constant companion to home cooks (and aspiring professionals) around the globe.<blockquote class="mc-text--italic mc-opacity--hinted mc-my-8 mc-mr-0 mc-ml-6 mc-pl-6">“It’s not what spices you use, it’s how you extract the exact flavor that you want from them.” — Madhur Jaffrey</blockquote>

An Introduction to Madhur Jaffrey

<a href='https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/all-about-indian-cuisine-the-most-popular-dishes-and-where-to-start","linkCopy":"Indian food","category":"automated-link"}' automatic='true'>Indian food</a> calls for many spices, but Madhur says you don’t need to go full throttle at the grocery store straightaway. “Go consult a recipe and just get those spices,” she says. “Next time you make another dish or another two dishes, get the spices for just those dishes.” Consider adding the following to your own pantry to establish a strong foundation (and to make most of Madhur’s recipes): <ol class="mc-m-4"><li class="mc-my-4"> 1. Asafetida/asafoetida (hing): This pungent resin has a savory, musky, garlicky flavor. It’s a common element in a tadka (spices bloomed in oil or <a href='https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-ghee-plus-how-to-make-easy-homemade-ghee","linkCopy":"ghee","category":null}'>ghee</a> for garnish). Madhur buys hers ground, usually mixed with a little wheat flour. If you’re allergic to wheat, you can typically purchase it ground with rice flour. Try it in Madhur’s <a href='https://www.masterclass.com/articles/indian-cauliflower-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/indian-cauliflower-recipe-by-madhur-jaffrey","linkCopy":"cauliflower and potatoes","category":null}'>cauliflower and potatoes</a>, <a href='https://www.masterclass.com/articles/besan-chilla-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/besan-chilla-recipe-by-madhur-jaffrey","linkCopy":"besan cheela","category":null}'>besan cheela</a>, and <a href='https://www.masterclass.com/articles/dal-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dal-recipe-by-madhur-jaffrey","linkCopy":"moong dal","category":null}'>moong dal</a> and red Lentils with browned onions. </li><li class="mc-my-4"> 2. Cardamom: Two varieties of cardamom are popular in Indian cooking: green cardamom (chhoti elaichi) and black cardamom (motti elaichi). Cardamom is a layered spice: sweet, spicy, floral, with a peppery aftertaste. Madhur’s take on <a href='https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/garam-masala-recipe-by-madhur-jaffrey","linkCopy":"garam masala","category":null}'>garam masala</a> (“warming spice mix”) features green cardamom, cinnamon, nutmeg, cloves, black pepper, and cumin. Other versions might include fennel seeds (saunf) or star anise. </li><li class="mc-my-4"> 3. Cinnamon: Cinnamon is the bark of the cassia tree and is rich and spicy in flavor. It’s used both whole and ground in many rice, meat, and vegetable dishes. Try it in Madhur’s <a href='https://www.masterclass.com/articles/goat-curry-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/goat-curry-recipe-by-madhur-jaffrey","linkCopy":"aloo gosht","category":null}'>aloo gosht</a> (goat curry) recipe. </li><li class="mc-my-4"> 4. Cloves: The dried buds of a plant native to Indonesia, cloves are intensely sweet and bitter in flavor. A little goes a long way in rice and meat preparations. Try them, along with ground black peppercorns (kali mirch), in Madhur’s <a href='https://www.masterclass.com/articles/masala-chai-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/masala-chai-recipe-by-madhur-jaffrey","linkCopy":"masala chai recipe","category":null}'>masala chai recipe</a>. </li><li class="mc-my-4"> 5. Coriander seeds: Whole, the seeds of the cilantro plant are floral, light, and citrusy; ground, coriander powder is nutty. It adds earthy and lemony notes to dal. Always grind coriander seeds yourself using either a mortar and pestle or a coffee grinder. “If ground coriander is left to sit around, it turns to sawdust faster than most spices,” Madhur says. Try it in Madher’s <a href='https://www.masterclass.com/articles/lemon-chicken-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/lemon-chicken-recipe","linkCopy":"lemony chicken","category":null}'>lemony chicken</a>, <a href='https://www.masterclass.com/articles/okra-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/okra-recipe-by-madhur-jaffrey","linkCopy":"okra with shallots","category":null}'>okra with shallots</a>, <a href='https://www.masterclass.com/articles/aloo-paratha-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/aloo-paratha-recipe","linkCopy":"aloo paratha","category":null}'>aloo paratha</a>, and <a href='https://www.masterclass.com/articles/madhur-jaffreys-chickpeas-in-simple-northern-style-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/madhur-jaffreys-chickpeas-in-simple-northern-style-recipe","linkCopy":"chickpeas in a simple Northern style","category":null}'>chickpeas in a simple Northern style</a>. </li><li class="mc-my-4"> 6. Cumin seeds (jeera): Whether used whole, roasted, or ground, cumin imparts an earthy, musky, and peppery flavor. Madhur always keeps <a href='https://www.masterclass.com/articles/roasted-cumin-powder-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/roasted-cumin-powder-recipe","linkCopy":"roasted cumin powder","category":null}'>roasted cumin powder</a> on hand for flavoring <a href='https://www.masterclass.com/articles/cucumber-raita-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/cucumber-raita-recipe-by-madhur-jaffrey","linkCopy":"cucumber raita","category":null}'>cucumber raita</a> and <a href='https://www.masterclass.com/articles/dahi-puri-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/dahi-puri-recipe-by-madhur-jaffrey","linkCopy":"chaat","category":null}'>chaat</a>. </li><li class="mc-my-4"> 7. Fenugreek seeds (methi): These tiny yellow seeds are bitter and highly aromatic. You’ll find them in many South Indian dishes, from pickles to spice blends, like sambar powder, and chutneys. (You can also use the fenugreek leaves in tadka, as you would bay leaf or curry leaves.) </li><li class="mc-my-4"> 8. Mustard seeds: You can use two kinds of mustard seeds interchangeably in Indian cooking—brown and black. They reach peak mustard-y flavor when heated and are often the foundation for a tadka. Try them in Madhur’s <a href='https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/potato-dishes-by-madhur-jaffrey","linkCopy":"Potato a Thousand Ways","category":null}'>Potato a Thousand Ways</a>, <a href='https://www.masterclass.com/articles/tomato-cucumber-salad-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tomato-cucumber-salad-recipe-by-madhur-jaffrey","linkCopy":"cherry tomato and cucumber salad","category":null}'>cherry tomato and cucumber salad</a>, <a href='https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kurma-recipe-by-madhur-jaffrey","linkCopy":"South Indian mixed vegetable kurma","category":null}'>South Indian mixed vegetable kurma</a>, <a href='https://www.masterclass.com/articles/punjabi-pickle-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/punjabi-pickle-recipe-by-madhur-jaffrey","linkCopy":"Punjabi-style pickles","category":null}'>Punjabi-style pickles</a>, and <a href='https://www.masterclass.com/articles/green-chilli-pickle-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/green-chilli-pickle-recipe-by-madhur-jaffrey","linkCopy":"pickled green chilies","category":null}'>pickled green chilies</a>. </li><li class="mc-my-4"> 9. Nutmeg (jaifal): Nutmeg is gentle and sweet and found in many Mughal and Kashmiri dishes. Buy whole nutmeg and use a nutmeg grater or a Microplane as needed. Mace (javitri) also comes from the nutmeg plant. </li><li class="mc-my-4"> 10. Saffron (kesar): Earthy and grassy, floral and sweet, saffron adds complex flavor notes to a finished dish. A pinch adds brilliant color, aroma, and flavor to <a href='https://www.masterclass.com/articles/basmati-rice-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/basmati-rice-recipe-by-madhur-jaffrey","linkCopy":"plain basmati rice","category":null}'>plain basmati rice</a>, pulao, or <a href='https://www.masterclass.com/articles/lamb-biryani-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/lamb-biryani-recipe-by-madhur-jaffrey","linkCopy":"lamb biryani","category":null}'>lamb biryani</a>. </li><li class="mc-my-4"> 11. Turmeric: This nutty, delicately aromatic yellow powder comes from a cleaned, boiled, dried, and pulverized rhizome (similar to ginger). Indian cooks use turmeric as a coloring agent and to lend flavor to meats, vegetables, rices, and dals. It’s also the main ingredient in “curry powder,” a yellow-orange mixture of ground spices used in many Western-style interpretations of Indian curries. Turmeric also has anti-inflammatory health benefits according to Aryuvedic medicine: “It is considered to be a very important antiseptic for both outside and inside the body,” Madhur says. Try it in her <a href='https://www.masterclass.com/articles/goat-fish-curry-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/goat-fish-curry-recipe-by-madhur-jaffrey","linkCopy":"Goan shrimp","category":null}'>Goan shrimp</a>, <a href='https://www.masterclass.com/articles/kerala-fish-curry-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/kerala-fish-curry-recipe","linkCopy":"Kerala-style fish","category":null}'>Kerala-style fish</a>, <a href='https://www.masterclass.com/articles/eggplant-bharta-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/eggplant-bharta-recipe-by-madhur-jaffrey","linkCopy":"eggplant bharta","category":null}'>eggplant bharta</a>, and <a href='https://www.masterclass.com/articles/moong-dal-pancake-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/moong-dal-pancake-recipe","linkCopy":"moong dal cheela","category":null}'>moong dal cheela</a>. </li></ol>

Indian Spices: Madhur Jaffrey’s 11 Essential Spices for Indian Cooking

Explore the different styles of Indian cuisine with more recipes from Madhur:<ol class="mc-m-4"><li class="mc-my-4"> 1. Butter chicken: Learn how to make authentic North Indian <a href='https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/butter-chicken-recipe-by-madhur-jaffrey","linkCopy":"butter chicken","category":null}'>butter chicken</a> at home—no tandoor oven required. </li><li class="mc-my-4"> 2. Chapatis: “The word ‘chapati’ is actually quite interesting,” Madhur says. “It means ‘to slap.’ There is a little slapping—or a lot of slapping—in the making of a <a href='https://www.masterclass.com/articles/chapati-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chapati-recipe-by-madhur-jaffrey","linkCopy":"chapati","category":null}'>chapati</a>,” a bread common throughout India. </li><li class="mc-my-4"> 3. Green chutney: Spicy and herbaceous, this <a href='https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/green-chutney-recipe-by-madhur-jaffrey","linkCopy":"green chutney","category":null}'>green chutney</a> is the perfect pairing for chaat, kebab, samosas, chapati, and more. </li><li class="mc-my-4"> 4. Shami kebab: Shami kebabs usually involve shaping minced lamb into hamburger-like patties and then sautéing them in a frying pan, or molding the meat around a skewer and cooking it in a tandoor. In her <a href='https://www.masterclass.com/articles/shami-kebab-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/shami-kebab-recipe-by-madhur-jaffrey","linkCopy":"shami kebab ","category":null}'>shami kebab </a>recipe, Madhur bypasses those steps and presses the meat into a sheet pan. Madhur adds white poppy seeds to the meat mixture. </li><li class="mc-my-4"> 5. Tamarind chutney: Madhur’s <a href='https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/tamarind-chutney-recipe-by-madhur-jaffrey","linkCopy":"tamarind chutney recipe","category":null}'>tamarind chutney recipe</a> incorporates red chili powder, such as cayenne, for heat and a little sugar for sweetness. </li></ol>

5 More Recipes From Madhur Jaffrey

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Yotam Ottolenghi, Madhur Jaffrey, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Alice Waters, Gordon Ramsay, and more.

Want to Learn More About Cooking?

“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.

“For Indians, spices are like paints in a paint box,” Madhur Jaffrey says. “We get different shades from the same spice by doing something to the spice,” like roasting whole spices or grinding them into powders. Discover eleven essential Indian spices to add to your masala dabba (spice box) with tips and recipes from Madhur’s kitchen.


Top view of Indian spices in mini spice dishes arranged on a larger dish on a table.