Indian pantry basics from a pro: From cumin to coriander, here are the cooking essentials you'll need

Growing up in the ancient city of Kashi in India I have always been close to three things, sunshine, sweets and spices; throughout the subcontinent these three come in large quantities and with a lot of variety. I think one comes to appreciate these in different stages in life, sweets when you are young, spices when you are an adult and sunshine in your golden years. I was not introduced to spices per se, but rather was born into — as with most children there. My mother was the most influential person when it came to doing my 'master's' in learning to cook. 

I had the privilege of growing up in a house with a veranda, where during the day the sun would shine heavily for a few hours. Here my mother would conduct all sorts of business, from sun drying chilies and tomatoes to kasuri methi leaves. After the hot midday sun had parted, they would be brought back inside for further drying. In the evening we would first hear the cracking and popping from the kitchen and then the aroma of different medleys would fill the air — followed by her calling to us "quick finish your homework, food is ready!".

In Canada we don't live in homes with verandas nor do I match the patience that my mother possessed. Teaching Indian cooking classes for nearly a decade, I run into the same questions and concerns year after year, about the spices new cooks really need, and how to use them. The following fundamentals will help you get started, and hopefully bring your creative and adventurous side out. 

The most important dry spices to keep in your pantry

Note: The dried spices you will need in the pantry will depend on the cultural background of the dishes you intend to make. 

Cumin seeds – An essential seasoning in Indian cuisine and used throughout the regions, adding both aroma and flavour to recipes.

Coriander seeds – This is probably the most ubiquitous spice in the Indian spice rack. To keep a curry simple yet flavourful, mix powdered seeds of coriander along with cumin seed powder. 

Turmeric (powder) – This bright yellow powder is a must in Indian cooking. It not only adds the desired colour but also has many health benefits. 

Chili (whole or powder) – What makes Indian cuisine hot and spicy is a pinch of chili pepper. Toss dried whole chili in hot oil or cook them with the liquid in a curry. Try adding a small amount and then increase its amount as per the taste buds of you and your family. 

Bay leaves (whole) – An aromatic leaf with long shelf life, this is one of the most commonly used spices in North Indian cooking. Whether you want to prepare a vegetarian or meat dish, just take a few of these from your jar and toss them in and see how the aroma and flavour of your dish improves. Easy to store and easy to use. 

Green cardamom (whole) – An immensely popular spice with highly aromatic seeds, this is the queen of spices in authentic Indian cooking. 

Cinnamon sticks (whole) – When you are ready to use them, you can crush about an inch of one cinnamon stick, add it to any dish and see the difference.

Cloves (whole) – Cloves blend very well with cardamom and cinnamon, so use these spices together and take your dishes to new heights. 

Black pepper (whole and ground) – Full of health benefits is used almost every day in Indian cooking. Add a small amount to any of your dishes for both essential flavour and that extra little heat.

Main pulses to keep in your cupboard

Note: Growing up in India, one thing I know is that daal (or dal) is prepared in one form or another in every Indian home. Since the shelf life of pulses or lentils, used to prepare daal is quite long, so buy in bulk quantities and store in a dry and cool place. 

Green – The most commonly used daal is green Moong daal which is not only easy to store but also easy to find in most supermarkets.

Red – The red lentil is actually more orange in colour and is called Masoor daal. Extremely popular, and can be cooked along with other pulses like Moong and Arhar, or on its own. 

Yellow – Again, a very popular lentil, you'll find these as yellow split pigeon peas, or Toor or Arhar Dal in India. 

Main grains to keep in your cupboard

White, wheat or multigrain flour – Necessary to make roti, chapati or naan whichever you like to eat with your favourite curry. Store as you would any flour, in a dark and dry place.  

Basmati rice – What goes well with any Indian curry whether a vegetarian or meat dish? Basmati rice. This is a must have in the cabinet, and is matchless in its aroma and flavour.

Alternatives: quinoa, couscous, almond/oat/buckwheat flour – Both roti and chapati are great made with alternative flours, including gluten-free varieties. Gluten-free quinoa is a perfect alternative for rice. It has the binding capacity of rice, relatively neutral in flavour, and can add a nice crunchiness. Couscous is another great alternative to rice that has a different texture but provides a perfect substitute for rice when making pulao and/or biriyani.

Main herbs to keep in your fridge

Note: Indian cuisine relies heavily on herbs as well as spices for flavour and aroma. It is always a good idea to keep the essentials in the fridge in small amounts. Some herbs are used to make a variety of side dishes, condiments and chutneys, and they are best when they are made with the freshest of ingredients. 

Cilantro – These green leaves are a must for fresh condiments, daal and many vegetarian dishes, adding extra flavour and a lovely aroma. 

Mint – Often added to condiments and to raita (yogurt dips).

Curry leaves (fresh or dried) – Highly aromatic curry leaves can be added to many dishes. These are at their best when used fresh but you can dry them and store them in a container for long shelf life. 

Main utensils to prepare Indian cuisine

Note: Many of these are not required, but nice to have.

Cast iron skillet – Known as a tawa, this is a must for making roti.

Medium-sized wok – A thick bottomed, 4-6 inch diameter base wok comes in very handy when you are frying different vegetables, meat or even preparing daal.

Mortar and pestle – Best for crushing spices at the time of making a dish, to get a fresh aroma and flavour each time.

Mini-pan – A small, shallow pan, 3-4 inches in diameter, is perfect for warming up small amounts of ghee or oil, to fry cumin or mustard seeds before proceeding with recipes.

Top tips for making most common curries

1. Always cook from whole spices that are stored in airtight containers, and grind them just before you prepare your curry dish. This ensures a fresh aroma every time.

2. Make sure you fry your spices in oil or ghee on low to medium heat for a few minutes, to bring out the aroma and flavour.

3. Always remember that cooking is an art and a science, it takes some experimentation to get it right. Be adventurous and have fun with it. 

Dr. Nandita Selvanathan is a biological research scientist whose work has taken her throughout India, Europe and the United Kingdom. She has been teaching Indian Cuisine, including heart healthy, vegan, gluten-free cuisines, mixing taste and nutrition, for the last several years. Her work has been featured in the Winnipeg Free Press, and she has appeared on CBC Radio, CJOB, 95.9 FM CKUW, UM FM as well as on CTV. For further information about her classes and workshops, please visit her website www.learnwithnancy.com.