Indo-Smörgåsbord: save time and confusion by organizing your spice mixes for each dish in pretty little bowls. Clockwise from bottom-left: fenugreek and fennel seeds and 2 whole chilies for the squash bhaji; chopped chilies, 2 black cardamon pods, cumin and coriander for the shrimp curry; cumin for the palak paneer. Then, we have red onion, fresh coriander, white onion and garlic, red bell pepper, fresh paneer and fresh ginger.

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