Type what you have

Ingredients

• ✓ cumin seed
• peanut
• chili powder
• red chili pepper
• salt

Instructions

1. 1 Crush peanuts, chili powder, red chile pepper, cumin seeds, and salt with a mortar and pestle until fine and powdery.

By Allrecipes Member

Ingredients

• ✓ cumin seed
• canola oil
• ginger
• cayenne pepper
• fennel seed
• asafoetida powder
• garam masala
• water
• white sugar
• tamarind paste

Instructions

1. 1 Heat oil in a saucepan over medium heat. Add cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors.
2. 2 Stir water into the pan with the spices along with sugar and tamarind paste. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling.

By STEELTOWN

Ingredients

• ✓ cumin seed
• oil
• coriander seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• mustard seed
• salt
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ cumin seed
• green mango
• garlic
• ginger root
• white sugar
• salt
• red pepper flakes
• clove
• cardamom seed
• cardamom pod
• cinnamon stick
• white vinegar
• black peppercorn

Instructions

1. 1 Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
2. 2 The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.

By Adrienne Belaire

Ingredients

• ✓ cumin seed
• coriander seed
• mustard seed
• anise seed
• fenugreek seed
• allspice berry
• turmeric

Instructions

1. 1 Combine coriander seeds, cumin seeds, mustard seeds, anise seeds, fenugreek seeds, and allspice berries in a skillet over medium heat; toast until fragrant and spices slightly darken in color, about 10 minutes. Remove spices from the skillet; cool to room temperature.
2. 2 Add spices and turmeric to a spice grinder; pulse until ground. Store in an airtight container at room temperature.

By Monty

Ingredients

• ✓ cumin seed
• red chile pepper
• olive oil
• garlic
• caraway seed
• coriander seed
• salt

Instructions

1. 1 Break up chile peppers. Remove the stems and seeds and discard. Wear disposable gloves if working with medium-hot or hot peppers.
2. 2 Place chile peppers in a heatproof bowl and cover with boiling water. Let soak until softened, 15 to 20 minutes. Drain well, then dab dry with paper towels.
3. 3 Heat 1 tablespoon olive oil in a small skillet over very low heat and cook garlic until soft but still pale, about 3 minutes. Let cool, then transfer to the food processor together along with chile peppers.
4. 4 Toast caraway seeds, cumin seeds, and coriander seeds in the skillet over medium-low heat until fragrant, 2 to 3 minutes. Crush them in a mortar and add to the food processor. Process while slowly adding remaining olive oil, scraping down the sides of the food processor as needed. Season with salt.
5. 5 Spoon harissa into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ cumin seed
• radish
• white wine vinegar
• water
• sugar
• salt
• star anise
• black peppercorn

Instructions

1. 1 Place radish slices into a pint-sized jar with a lid.
2. 2 Heat vinegar and water in a small non-reactive saucepan over medium heat; whisk in sugar and salt until just dissolved. Remove from heat and add star anise pod, cumin seed, and black peppercorns. Let cool slightly for 5 to 10 minutes.
3. 3 Pour liquid over radishes. Cover and let cool to room temperature, then refrigerate.

By France Cevallos

Ingredients

• ✓ cumin seed
• red chili pepper
• olive oil
• caraway seed
• coriander
• garlic
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove stems from chile peppers and cut them in half. Remove all or some of the seeds if you want a milder harissa.
3. 3 Heat 1 teaspoon olive oil in a small frying pan over medium heat. Add caraway, cumin, and coriander; cook and stir until fragrant, about 30 seconds.
4. 4 Toss chile peppers, toasted spices, and garlic with 1/4 cup olive oil in a large baking dish.
5. 5 Bake in the preheated oven until chile peppers are very soft but not burned, about 1 hour. Stir a few times to ensure even cooking. Let cool.
6. 6 Transfer mixture to a food processor and purée until paste-like but still a little chunky. Season with salt.
7. 7 Spoon into a sterilized glass jar and level the top. Add enough olive oil so the surface is covered and the harissa won't dry out. Seal and refrigerate.

By nch

Ingredients

• ✓ cumin seed
• chile pepper
• coriander seed
• caraway seed
• peppercorn
• paprika
• garlic powder
• salt
• parsley
• oregano

Instructions

1. 1 Remove and discard stems and seeds from dried chiles. Slice chiles in half or quarters, if they are large.
2. 2 Heat a cast iron skillet over medium-low heat. Add chiles and heat through to ensure any moisture has evaporated. Transfer chiles to a wired rack to cool.
3. 3 Place cumin, coriander, caraway, and peppercorns into the same skillet over medium-low heat. Stir until seeds are toasted and fragrant but not burning, about 3 minutes. Transfer seeds to a plate and allow to cool.
4. 4 Grind chiles and toasted seeds with a mortar and pestle into a coarse powder. Add smoked paprika, garlic powder, smoked salt, parsley, and oregano. Continue to blend until all spices are completely combined and pulverized. Store in an airtight container for up to one month, or until any of the single ingredients expire, if earlier.

By Buckwheat Queen

Ingredients

• ✓ cumin seed
• jalapeno pepper
• onion
• carrot
• white vinegar
• water
• pickling salt
• sugar
• garlic
• oregano
• bay leaf
• black peppercorn
• calcium chloride

Instructions

1. 1 Remove the stems from jalapenos and slice into 1/4-inch thick slices. Remove some or all of the seeds, as desired, by rinsing jalapenos several times in a bowl with cold water and swirling until the seeds break off.
2. 2 Inspect six pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jalapenos are ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Toss jalapenos, onion, and carrots together in a bowl.
4. 4 Combine vinegar, water, pickling salt, and sugar in a saucepan and bring to a boil. Stir until sugar has dissolved.
5. 5 Place 1 garlic clove, 1/2 teaspoon oregano, 1 bay leaf, 1/2 teaspoon crushed peppercorns, and 1/2 teaspoon cumin seeds in each jar. Distribute jalapeno mixture among the jars, packing jars tightly without crushing the vegetables.
6. 6 Pour boiling pickling liquid over the vegetables, leaving 1/2 inch headspace. Remove any air bubbles and add 1/8 teaspoon calcium chloride to each jar.
7. 7 Wipe jar rims clean and place lids on jars. Put on bands and close tightly.
8. 8 Process jars in a boiling water bath for 10 minutes. Turn off the heat and remove the lid of the canning pot. Let the jars sit in the hot liquid for 5 minutes, then remove and let them cool for 24 hours. Wait at least 2 days before serving, or up to 1 to 2 weeks.

By Allrecipes Member

Ingredients

• ✓ cumin seed
• red chile pepper
• green chile pepper
• coriander seed
• mace
• cardamom
• shallot
• garlic
• lemongrass
• cilantro root
• black peppercorn
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• ✓ cumin seed
• salt
• sugar
• dark chocolate
• chicken broth
• cinnamon stick
• clove
• allspice berry
• thyme
• raisin
• peanut
• garlic
• onion
• lard
• tomato
• tomatillo
• corn tortilla
• dinner roll
• chicken broth
• ancho chile
• guajillo chile
• chipotle chile

Instructions

1. 1 Gather all ingredients.
2. 2 Toast chipotle, guajillo, and ancho chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to a blender.
3. 3 Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into the blender.
4. 4 Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles.
5. 5 Allow chiles, toasted bread, and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth.
6. 6 Cook tomatillos and tomatoes in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree.
7. 7 Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, allspice berries, cloves, and cinnamon sticks; cook and stir until onions are soft and golden, 5 to 8 minutes.
8. 8 Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth.
9. 9 Pour chile puree into a large saucepan over medium heat. Stir in 1 cup chicken broth, chocolate, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
10. 10 Enjoy!

By Allrecipes

Ingredients

• ✓ cumin seed
• ice cube
• milk
• yogurt
• salt

Instructions

1. 1 Toast the cumin seeds in a small skillet over medium heat until they appear to be black and charred, about 8 minutes. Allow to cool to room temp; grind into a fine powder.
2. 2 Blend the ice, milk, yogurt, salt, and ground cumin together in a blender on high speed until smooth.

By Sunaina

Ingredients

• ✓ cumin seed
• okra
• olive oil
• onion
• tomato
• curry powder
• salt

Instructions

1. 1 Place the okra in a large, microwave-safe dish; cook in microwave on High for 6 minutes.
2. 2 Heat the olive oil and cumin seeds together in a large skillet over medium heat until the cumin seeds swell and turn golden brown. Fry the onions in the heated oil for 3 minutes. Add the tomatoes to the mixture and cook another 3 minutes. Stir the okra into the mixture; season with the curry powder and salt. Cook and stir the mixture until hot, about 3 minutes more. Serve hot.

By vburrito

Ingredients

• ✓ cumin seed
• vegetable oil
• jasmine rice
• water
• salt

Instructions

1. 1 Heat the oil in a medium size saucepan over a medium-high heat. Drop in the cumin seeds, and cook until they splutter. Do not allow the cumin seeds to burn or become really dark brown in color. Add the rice and fry it in the oil for about 1 minute.
2. 2 Add the water and salt and bring to a boil. Once the water is boiling, reduce the heat to low and cover the saucepan. Cook the rice for approximately 15 minutes. If you feel the rice is getting burnt near the base of the pan as it cooks, one trick is to place the saucepan on another flat pan or griddle which is directly on the flame. Toss with a fork.

By Manisha Pandit

Ingredients

• ✓ cumin seed
• coriander seed
• cinnamon stick
• bay leaf
• nutmeg
• star anise
• green cardamom pod
• clove
• black peppercorn
• mace

Instructions

1. 1 Toast the cumin seeds, coriander seeds, cinnamon sticks, bay leaves, nutmeg, anise pods, cardamom pods, cloves, peppercorns, and mace together in a skillet over medium heat until very fragrant and you can literally see the scent rising into the air, 8 to 12 minutes; remove from heat and allow the mixture to cool slightly, about 10 minutes.
2. 2 Pour the spice mixture into a grinder; grind into a fine powder. Store in an airtight container.

By Sarah-May

Ingredients

• ✓ cumin seed
• coriander seed
• cardamom seed
• black peppercorn
• fennel seed
• mustard seed
• clove
• red chile pepper
• turmeric

Instructions

1. 1 Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seeds, mustard seeds, cloves, and red chile peppers in a small skillet over medium-low heat. Toast until fragrant, about 2 minutes.
2. 2 Grind the toasted spices in a clean coffee grinder or spice mill to a fine powder. Spoon in the turmeric, and process to combine. Use immediately, or store in a sealed jar for up to 1 month.

By Michelle

Ingredients

• ✓ cumin seed
• all-purpose flour
• baking soda
• baking powder
• white sugar
• milk
• oil

Instructions

1. 1 Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
2. 2 Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
3. 3 Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
4. 4 Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

By lj

Ingredients

• ✓ cumin seed
• tomato
• onion
• ginger
• rice flour
• olive oil
• chickpea
• curry powder
• salt
• cilantro

Instructions

1. 1 Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. 2 Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

By vburrito

Ingredients

• ✓ cumin seed
• vegetable oil
• fennel seed
• red onion
• ginger root
• cranberry
• orange juice
• white vinegar
• salt
• cayenne pepper
• brown sugar
• orange zest

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

By Fioa

Ingredients

• ✓ cumin seed
• water
• star anise
• cinnamon stick
• instant coffee granules
• dry milk powder
• sugar

Instructions

1. 1 In a saucepan, bring the water to a boil, and stir in the cumin seeds, star anise pod, and cinnamon stick; reduce heat to a simmer, and cook for 3 minutes, stirring occasionally. Stir in the instant coffee, and allow the drink to simmer gently for 2 more minutes. Pour the drink into mugs, straining out the spices, and stir 1 teaspoon of nonfat dry milk powder and 1 teaspoon of white sugar into each mug.

By Shuk22

Ingredients

• ✓ cumin seed
• olive oil
• garam masala
• cardamom
• cayenne pepper
• black mustard seed
• salt
• garlic
• chicken thigh
• potato
• tomato
• swiss chard
• yogurt

Instructions

1. 1 In a large skillet, heat oil over medium heat. In hot oil, cook cumin seeds, garam masala, cardamom, cayenne pepper, mustard seeds, salt, and garlic. When seeds start to pop, stir in chicken and potatoes. Cook for 15 minutes, or until chicken is nearly done.
2. 2 Stir in tomatoes, chard, and yogurt. Cover, and cook 15 minutes more, or until potatoes are tender and chicken is cooked through.

By Jessi

Ingredients

• ✓ cumin seed
• ghee
• garlic
• tomato paste
• ginger
• garam masala
• salt
• onion
• water
• spinach
• paneer
• cilantro
• garam masala

Instructions

1. 1 Melt ghee in a saucepan over medium-low heat. Stir in garlic and cumin seed; cook until the garlic softens, about 3 minutes. Add tomato paste, ginger, 1 teaspoon garam masala, salt, onion, and water. Increase heat to medium, and stir until the tomato paste dissolves. Simmer slowly for 1 hour, adding water as needed to maintain a sauce-like consistency.
2. 2 Stir in spinach and cook until hot, about 5 minutes. Add paneer, and allow to cook an additional 5 minutes, or until hot. Pour into a serving dish and sprinkle with cilantro and remaining 1 teaspoon garam masala.

By E Martin

Ingredients

• ✓ cumin seed
• tomato
• cumin
• turmeric
• salt
• water
• vegetable oil
• whitefish
• mustard 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 seed
• potato
• olive oil
• turmeric
• curry powder
• sea salt
• black pepper
• cilantro

Instructions

1. 1 Place whole potatoes into a saucepan with water to cover. Bring to a boil, and cook until just tender. Drain, and cut potatoes into quarters. Set aside to keep warm.
2. 2 Heat oil in a large saute pan over medium-high heat. Saute the cumin, turmeric, and curry powder for 1 minute. Add potatoes, and saute until toasted. Toss potatoes with sea salt, pepper and fresh cilantro, and serve hot.

By Chef Brian Aragon

Ingredients

• ✓ cumin seed
• coconut oil
• red onion
• garlic
• green cabbage
• salt
• curry powder
• garam masala

Instructions

1. 1 Heat coconut oil over medium-high heat in a large nonstick pan or wok. Add red onion and sauté for 1 minute. Stir in garlic and cumin seeds; cook and stir for 1 minute.
2. 2 Add cabbage and toss until coated with oil. Season with salt, curry powder, and garam masala. Cook and stir until cabbage is tender, about 5 minutes.

By Kim's Cooking Now

Ingredients

• ✓ cumin seed
• moong dal
• olive oil
• turmeric
• kale
• chili powder
• salt
• water

Instructions

1. 1 Soak moong dal in water for 30 minutes. Drain.
2. 2 Heat oil in a large pan over medium-low heat. Add turmeric and cumin seeds; cook until seeds start crackling. Add kale and soaked dal, followed by chili powder and salt. Pour in 1/4 cup water; bring to a boil. Reduce heat back to medium-low and cover the pan. Cook, mixing every 5 minutes, until desired tenderness is reached, 10 to 20 minutes total.

By VegFoodlover

Ingredients

• ✓ cumin seed
• cauliflower
• potato
• olive oil
• tomato
• onion
• salt
• curry powder

Instructions

1. 1 Place the cauliflower in a large, microwave-safe dish; cook in microwave on High for 3 minutes. Transfer the cauliflower to a bowl and set aside. Put the potatoes in the dish and cook in the microwave on High for 4 minutes. Pour into the bowl with the cauliflower.
2. 2 Heat the olive oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown; stir the onions into the oil and cook about 3 minutes. Add the tomatoes and cook and stir another 3 minutes. Fold the cauliflower and potatoes into the mixture. Season with the curry powder and salt. Continue cooking until completely hot, 3 to 5 minutes. Serve hot.

By vburrito

Ingredients

• ✓ cumin seed
• vegetable oil
• chickpea flour
• salt
• cayenne pepper
• baking powder
• water
• potato

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Whisk gram flour, salt, cayenne pepper, cumin seeds, and baking powder together in a bowl. Stir lukewarm water into flour mixture, 1/2 cup at a time, until batter has a thick pancake-batter consistency.
3. 3 Dip potato slices in batter until well-coated.
4. 4 Working in batches, cook coated potatoes in hot oil, turning once, until golden and crispy, 2 to 4 minutes. Transfer potatoes to a paper-towel lined plate to drain.

By DarkAngel

Ingredients

• ✓ cumin seed
• vegetable oil
• salt
• chili powder
• lemon pepper
• tomato
• chickpea
• lemon juice
• onion

Instructions

1. 1 In a large pot over low heat, warm oil and cumin; heat until cumin turns a darker shade of brown.
2. 2 Add salt, chili powder and lemon and pepper seasoning; mix well. Stir in tomatoes; once the juice begins to thicken add in chickpeas and mix well.
3. 3 Add in lemon juice and mix well; add onions and stir until they become soft.
4. 4 Remove from heat and place into a serving bowl; serve immediately.

By Komal