Using Turmeric in Indian Cooking

April 16, 2015


About Vedica Organics

We established Vedica Organics LLC as a family business to connect organic farmers in India to international consumers seeking high quality organic products.

Using Turmeric in Indian Cooking

Turmeric is a spice that is used extensively in Indian cooking. It is also the ingredient that gives many Indian dishes their distinct yellow color. Typically, the yellowish hue is associated with using curry powder, but then again, turmeric is one of the main ingredients used in curry powder.

Many traditional Indian dishes use turmeric to spice up the flavor as well as add color to food. This can include an array of curry mixes, chutneys as well as pickles. Turmeric also works well with many types of chicken dishes while also being used in rice, with vegetables and in salad dressings.

It may also be referred to as Indian saffron at times and if the purpose is to get that perfect yellow color where saffron is unavailable, a little bit of turmeric can be used instead to get the desired visual effect. However, it is important to use turmeric sparingly as it is an extremely pungent ingredient and a little can go a long way.

Organic turmeric powder can be procured from general grocery stores and online suppliers like

Here are some quick ways to include this potent ingredient into your meals:

Indian Chicken Curry

2 lbs boneless chicken pieces,
2 tsp salt
½ cup cooking oil
1 ½ cups onion, chopped
1tbsp garlic, minced
1 ½ tbsp ginger, minced
1tbsp curry powder
1 tsp each- cumin powder and coriander powder
1 tsp Vedica Organics organic turmeric powder
1 tsp red chilli powder
15 ozs crushed tomatoes
1 tbsp fresh coriander, chopped
1 tsp salt
½ cup water
1 tsp garam masala
1 tbsp fresh coriander, chopped
1 tbsp. lemon juice

Heat oil on high heat and partially cook chicken pieces until browned on the outside. Set aside.

Reduce heat and add chopped onion, ginger and garlic to the skillet. Cook till onion softens and then add in the dried spice powders along with the red chilli powder and salt.

In a separate bowl mix the tomatoes, yogurt, 1 tbsp. chopped coriander and 1 tsp salt. Add to skillet. Return chicken pieces to the skillet and pour ½ cup water into the mixture. Bring to boil while turning chicken to coat in sauce. Sprinkle with garam masala and 1 tbsp chopped coriander. Cover and simmer for about 20 minutes until chicken is no longer pink. Sprinkle with lemon juice to serve.

Curried Potatoes with Cauliflower and Peas

2 tsp ghee
1 large onion chopped
4 cloves garlic minced
2 tsp ginger, minced
1 tsp curry powder
1 tsp cumin powder
½ tsp Vedica Organics organic turmeric powder
6 medium potatoes, cubed into ½ inch pieces
1 head cauliflower, cut into 1 inch pieces
1 cup peas

To start off, heat ghee over medium heat. Add chopped onion and cook till softened.

Add in minced ginger, garlic, dried powders and sauté for a few minutes. Then add in cubed potatoes, cauliflower pieces and cook for a few more minutes. Add ¼ cup water and let simmer till potatoes and cauliflower are soft.

Serve with rice and raita.

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