Jaime Said:Curry Recipes with NO cumin?
We Answered:You can basically make any curry or follow any curry recipe and just leave out the cumin. I assume you make all your curries from scratch and stay away from ready made curry sauces, powders & pastes since they will most likely contain cumin.
You can add some smoky Spanish paprika to duplicate the "smokyness" of the cumin. The ground coriander will somewhat simulate the "earthyness" of cumin.
Dont worry, you will not compromise any flavor and that's the important thing (second to your health, of course!!) I have provided a cumin free garam masala recipe that you can use for any Indian dish.
Here's a basic Indian chicken curry recipe with no cumin:
EASY INDIAN CHICKEN CURRY:
1 lb chicken pieces, boneless/skinless
1 large onion, diced
2 cloves of garlic, finely minced
1 inch piece of ginger, peeled & finely minced
1 can of tomato puree (if you use crushed tomatoes, puree them)
1 tsp turmeric
1.5 tsp ground coriander
1.5 tsp garam masala (*cumin free, see below)
1/2 red chili powder (to taste)
1-2 tsp smoky Spanish paprika
salt to taste
juice of 1 lemon
oil (veg or canola)
water as needed (or chicken stock)
freshly chopped cilantro leaves for garnish
In a large deep skillet on medium high heat, add 2 tbsp of oil and saute the onion until slightly browned. Add the ginger & garlic, stir fry for 1-2 minutes and add the spices. Stir fry & let the spices cook out for 3-4 minutes until fragrant. Add the chicken pieces and mix to coat well. Once the chicken has turned opaque, add the tomatoes and a little water to cover. Reduce the heat, cover & let simmer 10-12 minutes. The chicken should be fully cooked but tender & juicy. Add lemon juice, adjust the seasonings, garnish & serve.
*CUMIN FREE GARAM MASALA:
2 cinnamon sticks
3 dried bay leaves
2 tbsp coriander seeds
4 cardamom pods, crushed
1 tbsp cloves
1 tsp black peppercorns
1 tbsp ground mace
Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.
Chester Said:How to make taco seasoning without cumin?
We Answered:Leave it out. Simple as that.
Tanya Said:Recipes that use lots of Cumin and are really spicy?
We Answered:Coriander and cumin rubbed pork chops sound nice.
There are a bunch of cumin recipes at that site.
Michelle Said:In following Indian recipes, cumin seeds never pop for me. They eventually burn. What am I doing wrong?
We Answered:Mustard seeds pop, cumin seeds do not pop. It is unfortunate that so many recipes mistakenly imply that cumin seeds pop.
The cumin seeds turn slightly brown to very dark brown and eventually black as they burn.
In most of the applications, you fry the cumin seeds as they start to turn brown. As they start to turn brown, you can smell a very unique aroma, as the seeds start to release their essential oil. Unfortunately, some people refer this state to popping. Of course, their is no noise or movement as associated with mustardd seeds.
You are NOT doing anything wrong.. Blame it on poorly written recipe.
Arlene Said:If a recipe calls for cumin seeds, are you supposed to crush them?
We Answered:If you were supposed to crush them the recipe would say so.
they are too tiny to be tough or chewy.I never crush them.
Casey Said:If a recipe calls for cumin seeds, does it matter if i use ground cumin instead?
We Answered:Yes of course u can use cumin powder in Rajmah (red Kidney beans). It makes no difference. but do not put the amount as it describe in recipe for whole cumin. Sioux already mentioned above that it has strong flavour.
1teaspoon of cumin seeds = 3/4 teaspoon (three quarters tsp of cumin powder).
Add cumin powder when u add other spices because it can burn if u add it with onions in hot oil.