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Nov 21, 2009 08:33 AM

Trip To The Indian Market

Well, I ran out of most of my staples. No more garam masala, asafoetida, chili pickle, sack of basmati, and I'm down to only one Shan Masala (murg cholay.) So, I'm planning a trip to the good Indian Grocer this wknd to stock up on everything. I have a few Indian Grocers around town that I pop into for a thing here or there inbetween trips to the GOOD grocer, but the good one is where I stock up. I'm looking for any suggestions on pre-made masalas. BRAND AND TITLE. Also, any premade sauce base like a patak's brand. (I tried Patak's jar of red hot vindaloo and was not impressed at all.)

My list so far is:
Paneer. A few different brands. I freeze it.
Asafoetida powder
Shan Chicken tikka, chicken handi, chicken kerahi, and Chana Masala mixes in the box. (That's just a start - I'll probably wind up with 10 to 20 boxes of masalas)
An assortment of Pickle - probably chili, and lime, and who knows what others?
Deshi Coriander Chutney - love this stuff to death
A few different brands of garam masala
Jarred Ginger
Curry leaf

Anyone? I think I'm gonna try at least one pre-made biryani masala. Any favorite brands?
Can anyone recommend a pre-made masala brand and name? Or a pickle brand and name? Jarred sauce/ sauce base brand and name?

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  1. as for mixed pickles im useing the shalili brand .very tasty and good heat

    1. Make your own paneer. Find a recipe online and make it the night before you actually need the cheese. It need to drain off excess whey similar to a lebneh. There are precious few ingredients, and chances are you have them right now in your cupboard. It is super easy to make and you will be overwhelmigly proud of yourself.

      1 Reply
      1. re: DallasDude

        In 30 years of making Indian food, I've never bought paneer. Now, maybe I don't know what I'm missing, but the homemade version is so easy and so cheap that I'm wont to figure out why I'd buy pre-made. Didn't know, however, that it could be frozen--good to know for my next saag paneer!

      2. Also, I'm wondering if there are any of those shelf stable heat n eat foods that are worth anything. I've tried many, but they all taste like gloyrified chef boy ar dee food. It might just be the nature of the beast

        One more thing - I'm a paratha person. Any name brands of the frozen ones anyone cares for?

        4 Replies
        1. re: gordeaux

          I just found Pillsbury frozen Indian breads in a local store called "H Mart". Yup, our little All American Pillsbury Doughboy makes Indian breads in Nashik India. I purchased the plain paratha and the ready to puff roti. (they also had a naan and a microwavable roti.) I thought they were both pretty good. We hosted two Indian dinners this week and the guests really liked them, especially the paratha.

          1. re: Axalady

            the pillsbury brand of paratha is amazingly delicious. Do not disount this package of deliciousness. I have tried many brands and this is the best.

            1. re: DallasDude

              I actually tried the pillsbury frozen paratha last year. I gotta say, I was not really impressed. It had kind of a canned pillsbury biscuit dough taste to me.

              1. re: gordeaux

                I did a "dry run" cooking each to see how they were before serving them. My first impression was that they had a doughy taste. It took me a few tries (well, 5 or 6 or 7) to get them right, figuring out the proper temp to use on the electric stove and deciding which skillet to cook them in. Using the damp cloth on the roti and pushing down on the parathas while they're cooking really makes a difference and helps them puff. I noticed that when I got the hang of cooking them correctly the doughy taste was gone. They're much better than the pre-packaged naan I used to purchase, but much more intense in terms of time and babysitting.

                Making Indian bread is something that I really want to learn. 25+ years ago I worked for an Indian physician. The office was in his home and I often ate lunch or dinner with the family. I'll never forget the experience or the food. It was fascinating watching his wife making and cooking puri.

                Several weeks ago while I was in the local Indian store looking around an Indian woman who was also shopping came up to me and asked me if she could help me. I wanted to make a chicken biryani, she suggested National brand. We talked for quite some time and she offered to teach me how to make breads! I'm very excited!

                I have used several Parampara mixes and liked them. I just cooked my first chick pea dish last week using their chhole gravy mix, very good.

        2. Shan Zafarani garam masala is quite good. I also love Shan Curry Powder. A box of Qasoori methi (dried fenugreek leaves) is nice so you can add a pinch at the end of cooking a basic curry. Shan has fine Qasoori methi, but really any brand will do.

          I use Shan's Sindhi biriani masala, about 2 tsp, and add in a tsp of garam masala, 1 tsp amchoor (dried sour mango powder...very very useful ingredient), plus some extra chile powder and some extra aloo bukharay (aloo bukhara is a dried plum/apricot also available at the grocer and the Shan Sindhi biriani already has some in the packet---you can use it also to make a chutney and in other rice dishes like qabuli pullao, keep a packet in the fridge and it will last for a year or until you use them all). I like a hot, spicy, sour biriani masala. For a lighter more Mughlai taste I also use Shan brand Qorma Masala and make a qorma biriani with that. The Qorma masala also makes a good regular qorma, just use like 2 tbs of it, though, not the whole packet.

          Dried mango pieces are good to throw into daals or veg for a sour note.

          A packet of whole (unground) garam masala is useful for recipes which only require like "two pieces of big cardamon, one stick conamon, five cloves..." so you can just keep these in a jar and fish them out as needed.

          I would say don't waste your money or closet space on too many boxes of Shan, just go for a few.

          I like National brand pickles.

          I will update if I think of something else.

          1 Reply
          1. re: luckyfatima

            Thanx for the suggestions. I only buy a few specific Shan brands, the ones I like. They are soo loaded with salt. Have amchur and methi already - can't live without it. I'll have to check for the national pickle brand.

          2. I always get a load of pappadoms (the ones that you have to fry/grill) when I'm at an Indian supermarket. Also fresh curry leaves, which can be frozen, and lots of different types of lentils for dahl. A jar of tamarind extract can be useful, as well as a tamarind chutney. I never use jarred ginger, always fresh.

            8 Replies
            1. re: greedygirl

              Try placing pappadums in the microwave. Usually they need no prep. Wtch them as they cook and crisp to perfection.

              1. re: DallasDude

                I don't have a microwave - but I might be getting one soon so will give that a go.

                1. re: greedygirl

                  One minute in mine (1000 watts) per poppadum works perfectly, they get all nice and blistery - much easier than toasting them over a gas flame which is what I used to do.

                  1. re: buttertart

                    what brand of pappadum do you recommend?

              2. re: greedygirl

                Thanx GG. For years and years, I only used fresh ginger. IMO, the jarred minced or crushed is an acceptable substitute. I still won't touch the dried/ground stuff, however. It doesn't even taste like real ginger to me.

                1. re: gordeaux

                  Dried ginger is essential for baking though, and some Indian/Moroccan recipes. It's supposed to have a different flavour, I think.

                2. re: greedygirl

                  Huh. We've always deep fried our papadams. It only takes a few seconds - drop a piece in, watch it expand and curl, then fish it out.

                  1. re: LMAshton

                    I nuke mine for a minute each. I love them deepfried, however.