Restaurants›Tatiana by Kwame Onwuachi›Bombay Dry Recipe

Bombay Dry Recipe

Inspired by Tatiana by Kwame Onwuachi
Time30m
Serves6

Make Bombay Dry Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Spices

Other Ingredients

Method

Spice Preparation

1

Toast the Spices

In a dry skillet over medium heat, add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, cardamom pods, and cloves. Toast the spices for about 5-7 minutes, stirring frequently until they become fragrant and slightly darker in color.

2

Grind the Spices

Once toasted, let the spices cool for a few minutes. Transfer them to a spice grinder or mortar and pestle. Add the turmeric powder and red chili powder, then grind until you obtain a fine powder. Set aside.

Final Preparation

3

Mix the Ingredients

In a large mixing bowl, combine the ground spice mixture with salt to taste, vegetable oil, chopped fresh cilantro, and lemon juice. Mix well until all ingredients are evenly incorporated.

4

Serve the Bombay Dry

Transfer the Bombay Dry to a serving dish. It can be served as a condiment alongside your favorite Indian dishes or used as a seasoning for grilled meats and vegetables.