Can I sub dry spices for whole ones? If so, how much? But if I use whole spices, do I remove them at some point before serving?

Question

Jane · Answer

Thank you-that helps a lot!

Brinda A. · Answer

Gotcha! Yes, you can replace the whole cardamom, cumin, and cinnamon with ground versions—the bay leaf you can't really get ground, but since you're only including one, it's probably fine to leave out. This chart is really helpful in determining conversions: https://food52.com/blog/15413-how-to-convert-whole-spices-to-ground-measurements

You'd add all these ground spices when you add the ground turmeric, garam masala, and chile powder! Meaning, when you're simmering the tomatoes.

Jane · Answer

Wow thanks for your prompt reply! But I must have worded this wrong...what I meant was can I use dry spices INSTEAD of the whole spices and add them all together (and how much dry would I add?). I realize it would compromise the double layering of spices but I don’t want to buy whole spices.

Brinda A. · Answer

Hi Jane, this recipe includes two layers of spicing: whole spices at the beginning (which get eaten around/removed as you eat), and the addition of dry spices in the middle (garam masala, ground turmeric, and chile powder). You could technically sub the ground turmeric for fresh chopped turmeric, and the chile powder for chopped fresh or whole dried chiles, but I would add those in the beginning, when you're cooking the onions. The garam masala is a pre-ground spice mix, so I don't think there's a whole spice equivalent there. You could try making your own, though, with this recipe: https://food52.com/recipes/37408-garam-masala

Hope this all helps!

Can I sub dry spices for whole ones? If so, how much? But if I use whole spices, do I remove them at some point before serving?

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