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Lunch in a Crunch with just 3 Spices!

Ever looked at Indian food and instantly fell in love with it but were intimidated by actually attempting to make it?

You're not alone!

Many people love and enjoy the taste of Indian food but are afraid to make it because they assume it's complicated or have to use numerous unfamiliar spices. Don't get us wrong, Indians do love their spices :) but we want you to know that it doesn't have to be complicated!

You can accomplish the perfect flavor profile for easy Indian meals by using just these 3 spices: Turmeric, Kashmiri chili powder and Garam masala. We call it the Magic Trio of spices! Together these 3 key spices will give your Indian meals the bold flavor and fragrance you desire without the guesswork.

Try our simple yet delicious recipes below for curried egg sandwich, spiced hash brown and aloo parathas. They are super easy to make and also kid friendly...a win win! The Magic Trio of spices will help you make amazingly delicious Indian meals that are easy and satisfying!

Are you ready? 

1. Curried Egg Sandwich

  • Roughly chop or grate boiled eggs in a bowl
  • Add salt, and a tsp each of turmeric powder, kashmiri chili powder and garam masala
  • Adding mayo is optional but it really helps bind everything together
  • Heat the grill or panini press. Place a slice of mozzarella cheese on bread of your choice 
  • Spread the curried egg mix on the bread. Layer with another slice of cheese 
  • Brush the top of the bread with the butter.
  • Grill until cheese has melted and bread has toasted!


2.  Spiced Hash Browns 

  • Boil potatoes in Instant Pot or on Stove Top
  • Once cooled, shred into a large bowl
  • Add salt, and a tsp each of turmeric powder, kashmiri chili powder and garam masala
  • Heat the grill or panini press
  • Spread a thick layer of the potato and spice mixture onto the grill
  • Grill for about 5-7 min. This could vary depending on your grill and settings, but you might want to keep checking to see if it's done!

 3. Aloo Parathas

  • Peel & chop the boiled warm potatoes. Shred them to ensure no lumps. 
  • Add salt, and a tsp each of turmeric powderkashmiri chili powder and garam masala. Optional - dry mango powder, finely chopped coriander leaves.and green chillies
  • Mix well with a spoon. 
  • Knead wheat flour dough for chapatis. 
  • Take a golf ball sized dough, dust with some flour and roll it to a small circle.
  • Place the potato stuffing in the center and cover by bringing the edges together.
  • Roll it, cook evenly on a lightly greased pan and serve with just butter or Indian pickle!