"I have a dedicated grinder for this," Jaffrey says. "Do small amounts, and save leftovers in airtight containers."
"I have a dedicated grinder for this," Jaffrey says. "Do small amounts, and save leftovers in airtight containers."
Indian food calls for variety, but "don't overwhelm yourself by buying 30 spices," says Madhur Jaffrey, the doyenne of Indian cuisine. "Start with the most common ones."