Type what you have

Ingredients

• ✓ cumin
• yogurt
• water
• milk
• cilantro
• salt
• black pepper

Instructions

1. 1 Combine the yogurt, water, milk, cumin, cilantro, salt, and pepper in a blender, and blend until smooth. Serve plain or over ice.

By NP

Ingredients

• ✓ cumin
• lemon
• green olive
• dill pickle
• celery
• horseradish
• black pepper
• celery salt
• garlic powder
• chili powder
• olive brine
• worcestershire sauce
• hot pepper sauce
• lemon juice
• gin
• tomato juice
• ice cube

Instructions

1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Ingredients

• ✓ cumin
• coriander
• turmeric
• red pepper flakes
• mustard seed
• ginger

Instructions

1. 1 In a blender or food processor, combine cumin, coriander, turmeric, red pepper flakes, mustard seed, and ginger. Process to a fine powder. Store in an airtight container.

By Curry

Ingredients

• ✓ cumin
• cilantro
• lemon juice
• yogurt
• sweet chili sauce

Instructions

1. 1 In a small serving bowl, stir together the cilantro, lemon juice, cumin, yogurt and chili sauce. Chill for at least one hour, or until needed.

By MEATEATER

Ingredients

• ✓ cumin
• tuna steak
• olive oil
• white vinegar
• garlic powder
• onion powder
• coriander
• tarragon

Instructions

1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Ingredients

• ✓ cumin
• coriander
• cardamom
• black pepper
• cinnamon
• clove
• nutmeg

Instructions

1. 1 Gather all ingredients.
2. 2 Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl.
3. 3 Place mix in an airtight container, and store in a cool, dry place.

By KitchenBarbarian

Ingredients

• ✓ cumin
• onion
• garlic
• ginger
• tomato
• turmeric
• garam masala
• curry paste
• red pepper flake

Instructions

1. 1 Place onions and garlic into a large saucepan, add water to cover. Place over high heat and bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes. Add the ginger, and continue simmering for 5 more minutes.
2. 2 Puree the onion in a food processor or blender in batches until smooth. Place a large saucepan over medium-high heat, pour in the diced tomatoes, and season with turmeric, cumin, garam masala, curry paste, and red pepper flakes. Bring to a simmer, then pour in the onion puree. Simmer for 45 minutes.

By Mary Beth

Ingredients

• ✓ cumin
• oil
• egg
• heavy cream
• garlic
• cheddar cheese
• curry powder

Instructions

1. 1 Heat oil in a skillet over medium-high heat.
2. 2 Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
3. 3 Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

By newbie1212

Ingredients

• ✓ cumin
• tomato
• turmeric
• salt
• water
• vegetable oil
• whitefish
• mustard seed
• cumin seed
• black cumin seed
• fennel seed
• fenugreek seed

Instructions

1. 1 Bring the tomatoes, cumin, turmeric, salt, and water to a boil in a four quart saucepan; reduce heat to medium and maintain a simmer.
2. 2 Heat the oil in a skillet over medium-high heat; cook the fish in the oiled skillet until golden brown, 2 to 3 minutes per side. Transfer the fish to the saucepan.
3. 3 Heat a separate skillet over medium heat, and toast the mustard seeds, cumin seeds, black cumin seeds, fennel seeds, and fenugreek seeds until fragrant, just a few seconds. Stir the spices into the saucepan. Simmer until the flavors integrate, about 10 minutes more. Serve hot.

By Rina H

Ingredients

• ✓ cumin
• canola oil
• jalapeno pepper
• ginger
• garlic
• greek yogurt
• chili powder
• turmeric
• coriander
• garam masala
• salt
• cilantro

Instructions

1. 1 Heat canola oil in a small skillet over medium heat. Cook and stir jalapeno peppers, ginger, and garlic in the hot oil until the garlic is soft and the oil is fragrant, about 5 minutes.
2. 2 Stir yogurt, chili powder, turmeric, coriander, cumin, garam masala, and salt together in a Dutch oven; warm gently over low heat. Fold oil mixture into the yogurt mixture, remove from heat, and top with cilantro.

By Sarah Gilmore de Ruiter

Ingredients

• ✓ cumin
• olive oil
• onion
• ginger-garlic paste
• tomato
• cayenne pepper
• curry powder
• garam masala
• turmeric
• chicken breast
• potato
• cilantro

Instructions

1. 1 Heat the olive oil in a large skillet over medium-high heat. Cook and stir the onions in the hot oil until translucent, about 5 minutes. Add the ginger-garlic paste and continue cooking another 5 minutes. Reduce heat to medium; stir the tomatoes into the mixture and cook until the tomatoes are pulpy, 5 to 10 minutes. Season with the cayenne pepper, curry powder, garam masala, turmeric, and cumin; cook and stir another 5 minutes.
2. 2 Add the chicken and potatoes to the mixture in the skillet; simmer, stirring occasionally, until the potatoes are tender and the chicken is no longer pink in the center, about 20 minutes. Sprinkle the cilantro over the mixture and continue simmering another 10 minutes. Serve hot.

By tanj

Ingredients

• ✓ cumin
• yogurt
• white sugar
• salt
• black pepper
• red chile pepper
• pomegranate
• mint

Instructions

1. 1 Stir yogurt, sugar, salt, cumin, black pepper, and chile pepper together in a bowl until fluffy, about 2 minutes. Add pomegranate seeds; mix until well combined. Garnish with mint leaves.

By Raysa

Ingredients

• ✓ cumin
• butter
• onion
• okra
• ginger
• coriander
• black pepper
• salt

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add onion and cook until tender. Stir in okra and season with cumin, ginger, coriander, pepper, and salt.
2. 2 Cook and stir for a few minutes, then reduce the heat to medium-low and cover the pan. Cook, stirring occasionally, until okra is tender, about 20 minutes.

By CALIGAL76

Ingredients

• ✓ cumin
• yogurt
• sour cream
• cucumber
• tomato
• paprika
• garlic
• salt
• pepper

Instructions

1. 1 Whisk together yogurt, sour cream, cumin, paprika, and garlic in a salad bowl.
2. 2 Add cucumbers and tomatoes; toss and chill at least 30 minutes before serving.

By Katherine Denning

Ingredients

• ✓ cumin
• vegetable oil
• onion
• basmati rice
• water
• salt
• garam masala
• mixed vegetable

Instructions

1. 1 In a large pan heat oil over medium heat and saute onions and cumin until onions are tender, but not browned. Rinse the rise several times and drain well. Add the rice to the pan with the onions and pour in the 2 cups of water. Stir in salt, garam masala and vegetables. Cover the pan and increase the heat to high.
2. 2 Bring the mixture to a boil and then reduce the heat to low, keeping the rice covered at all times. After cooking for about 10 minutes, gently stir the rice to distribute the spices evenly. Cook 25 to 30 minutes, or until all of the water has evaporated and the rice is tender.

By Neena

Ingredients

• ✓ cumin
• cucumber
• salt
• butter
• red chile pepper
• peanut
• lemon juice
• sugar
• cilantro

Instructions

1. 1 Mix together salt and cucumber, and allow to drain in a colander for ten minutes to release water. Pat dry, and place in a medium size bowl.
2. 2 Melt butter in a small saucepan, and stir in cumin and chili pepper.
3. 3 Add peanuts, lemon juice, sugar, and melted butter to cucumber, and stir together. Garnish with cilantro.

By RADHIKA GHATAGE

Ingredients

• ✓ cumin
• vegetable oil
• onion
• salt
• cayenne pepper
• turmeric
• potato
• tomato

Instructions

1. 1 Heat oil in a medium skillet. Add onion; cook until lightly browned. Stir in salt, cayenne pepper, turmeric and cumin.
2. 2 Add potatoes; cook 10 minutes, stirring occasionally. Add tomatoes, cover pan, and cook until potatoes are soft, about 10 minutes more.

By CHRISTYJ

Ingredients

• ✓ cumin
• okra
• oil
• gram flour
• salt
• red chili powder
• coriander
• chaat masala
• amchoor

Instructions

1. 1 Place thawed okra in a bowl. Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, heat oil in a skillet over medium heat. Stir in gram flour, salt, chili powder, coriander, chaat masala, cumin, and amchoor; cook and stir until fragrant, about 2 minutes. Remove from the heat and add to okra; mix until okra is fully coated. Transfer okra to the air fryer basket.
3. 3 Cook in the preheated air fryer for 5 minutes. Flip okra and continue to cook, flipping in 5-minute intervals, until cooked through and crispy, 5 to 10 more minutes.

By Hindustanisakhisaheli

Ingredients

• ✓ cumin
• mayonnaise
• sour cream
• curry powder
• turmeric
• onion
• lemon juice
• garlic salt
• cayenne pepper

Instructions

1. 1 Mix together mayonnaise, sour cream, curry powder, turmeric, onion, lemon juice, garlic salt, cumin, and cayenne in a bowl. Stir until well combined. Refrigerate for at least 30 minutes before serving.

By Tammy Lynn

Ingredients

• ✓ cumin
• coriander
• cardamom
• chile powder
• black pepper
• clove
• vegetable oil
• water
• salt
• chicken wing

Instructions

1. 1 Combine coriander, cumin, cardamom, chile powder, pepper, and cloves in a dry pan over low heat. Stir until fragrant. Remove from heat, add oil and water, and stir until combined. Set spice paste aside.
2. 2 Rub salt over wings in a shallow dish, then rub spice paste all over. Cover and refrigerate, 4 hours to overnight.
3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Add wings and cook, turning halfway, until well browned, 15 to 20 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By MICHELLE CHEN

Ingredients

• ✓ cumin
• vegetable oil
• chicken-style tenders
• onion
• garlic
• cumin seed
• black mustard seed
• turmeric
• coriander
• chili powder
• salt
• tomato puree
• chickpea
• tomato
• vegetable broth
• garam masala

Instructions

1. 1 Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook Quorn in oil until golden brown. Set aside.
2. 2 Using the same pan, heat remaining 1 tablespoon oil over medium heat. Cook onion, garlic, cumin seed, and mustard seed in oil for 3 to 5 minutes, or until the onion is soft.
3. 3 Season with ground turmeric, cumin, and coriander, chili powder, and salt. Mix in tomato puree, then stir in Quorn, chickpeas, diced tomatoes, and vegetable stock. Bring to a boil, reduce heat to medium-low, and simmer for 20 to 25 minutes. Remove from heat, and mix in garam masala.

By Julie MacMillan

Ingredients

• ✓ cumin
• cauliflower
• green pea
• potato
• tomato
• water
• curry powder
• turmeric
• chili powder

Instructions

1. 1 Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
2. 2 Cook on Low until vegetables are tender, 5 to 6 hours.

By Anniesails

Ingredients

• ✓ cumin
• yogurt
• garlic
• turmeric
• ginger
• black pepper
• chile flake
• cinnamon
• chicken breast
• metal skewer

Instructions

1. 1 Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
2. 2 Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
3. 3 Preheat an outdoor grill for medium heat and lightly oil the grate.
4. 4 Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By MyNutriCounter

Ingredients

• ✓ cumin
• chicken
• ginger root
• garlic
• cilantro
• jalapeno pepper
• lemon juice
• cashew
• heavy cream
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Remove and discard the skin from the chicken. Wash parts and pat dry. Combine the garlic and ginger and rub over the chicken. Place the chicken parts in a 9x13 inch baking dish, cover with foil and set aside.
3. 3 Meanwhile, place the cilantro, cumin, jalapeno chile pepper and lemon juice in a blender and puree until smooth, adding some water if necessary. Set this aside for later. In a separate small bowl, combine the cashews with the cream. Mix well and pour over the chicken.
4. 4 Bake chicken at 350 degrees F (175 degrees C) for 30 minutes, or until chicken releases its juices. Then bake, uncovered for 15 more minutes, allowing the liquid in the dish to thicken slightly to a gravy.
5. 5 Remove from oven and combine the gravy in the dish with the reserved cilantro chutney. Mix this well and serve over the chicken.

By YAKUTA

Ingredients

• ✓ cumin
• coriander
• garlic powder
• ginger
• clove
• mace
• fenugreek
• cinnamon
• black pepper
• cardamom
• nutmeg

Instructions

1. 1 Gather the ingredients.
2. 2 Combine coriander, cumin, garlic powder, ginger, cloves, mace, fenugreek, cinnamon, black pepper, cardamom, and nutmeg together in a bowl; store in an airtight container.

By TheBritishBaker

Ingredients

• ✓ cumin
• chickpea
• lemon juice
• olive oil
• brown sugar
• coriander
• cinnamon
• garam masala
• black pepper
• cayenne pepper
• salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir together chickpeas, lemon juice, olive oil, brown sugar, cumin, coriander, cinnamon, garam masala, black pepper, cayenne pepper, and salt in a mixing bowl. Spread chickpea mixture in a single layer on the prepared baking sheet.
3. 3 Roast in the preheated oven until chickpeas are dark brown in spots, crisp, and have shrunk quite a bit, 25 to 30 minutes, stirring halfway through the cooking time. Cool to room temperature before serving.

By Naomi Witzke

Ingredients

• ✓ cumin
• yogurt
• cayenne pepper
• garlic
• ginger root
• cilantro
• coriander seed
• salt
• turmeric
• salmon fillet

Instructions

1. 1 Combine yogurt, cayenne pepper, garlic, ginger, cilantro, ground coriander, cumin, salt, and turmeric in a resealable plastic bag. Close bag and mix everything together until evenly combined. Add salmon and toss until well coated with the marinade. Refrigerate 8 hours to overnight.
2. 2 Preheat the broiler. Lightly grease a baking pan.
3. 3 Remove salmon from marinade and shake off excess; discard remaining marinade. Place on prepared pan and broil in preheated oven until salmon flakes easily with a fork, 5 to 7 minutes per side.

By jpmcminn

Ingredients

• ✓ cumin
• olive oil
• onion
• red chile pepper
• chickpea
• coriander
• turmeric
• cinnamon
• sea salt
• lemon
• kale

Instructions

1. 1 Heat oil in a large frying pan or wok over medium-high heat. Add onion and chile pepper; saute until onion is tender, 5 to 7 minutes. Add chickpeas, cumin, coriander, turmeric, cinnamon, and salt; saute for 5 minutes. Pour in a splash of water, followed by lemon zest and juice. Season further to taste if desired.
2. 2 Fold kale into the mixture until just wilted, 3 to 5 minutes. Remove from heat and serve.

By Lady Laff

Ingredients

• ✓ cumin
• butter
• turmeric
• cumin seed
• green chile pepper
• garlic
• mustard green
• spinach
• coriander
• salt

Instructions

1. 1 Melt butter in a large skillet or wok over medium-high heat; cook and stir turmeric, cumin seed, chile pepper, and garlic until fragrant, about 2 minutes.
2. 2 Stir in chopped mustard greens and spinach a little at a time, adding the tougher stems and thicker leaves first. Cook and stir until greens are thoroughly wilted.
3. 3 Stir in ground cumin, coriander, and salt. Cover, reduce heat, and simmer until greens are tender, about 10 minutes; add water as needed to keep greens moist.

By VALONE

Ingredients

• ✓ cumin
• sunflower oil
• chicken
• water
• salt
• ginger and garlic paste
• red chile powder
• turmeric
• tomato
• green chile pepper
• cilantro leaves

Instructions

1. 1 Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
2. 2 Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
3. 3 Sprinkle cilantro leaves over chicken and cook until leaves look slightly wilted, about 30 seconds.

By creativecookie