CUMIN | RECIPES

Servings: 4 | Prep Time: 1 mins. | Cooking Time: 20 mins.

Ingredients: 

2 pkg - frozen spinach (thawed) 

2 cups - chopped paneer (Indian ricotta cheese) or tofu

1 tbsp - Mystikka Masala Garam Masala

1 tbsp - Mystikka Masala Cumin Powder

1 tbsp - Mystikka Masala Coriander

1⁄2 cup - tomato sauce 

1⁄2 white onion, chopped 

1 tsp - Mystikka Masala Whole Cumin Seeds

Salt to taste (do not add if on a low sodium diet) 

Black Pepper to taste

Mystikka Masala Indian Chili Powder (for desired heat, I add 1⁄2 tsp) 

1 tbsp - chopped garlic 

1 tbsp - chopped ginger 

2 serrano (spicier) or jalapeno peppers 

1⁄2 white onion, chopped 

3 tbsp - EVOO 

1 cup - heavy whipping cream 

Directions: 

1. In a medium pot, add EVOO and heat over medium high heat. 

2. Add cumin seeds and allow to pop. 

3. Add chopped onion and jalapeno and cook until translucent. 

4. Add garlic and ginger and cook for 3 minutes. 

5. Add garam masala, cumin, and coriander powder and cook for 3-5 minutes. 

6. Add tomato sauce and cook for 3-5 minutes. 

7. Add in thawed spinach and mix well. Cook until mixture is heated well and flavors blended. 

8. Add in chopped paneer and allow to soften. If adding tofu, suggest baking ahead of time. 

9. Add salt, pepper, and Mystikka Masala Indian Chili Powder to taste preference. 

10. Add in heavy whipping cream and mix well. 

 E N J O Y ! 

Servings: 4-6 | Prep time: 5 mins | Cooking time: 15 mins 

Ingredients:

1 - yellow onion

1 - large garlic clove

1 tsp - grated ginger

1 Tbsp - coconut oil or olive oil

6 cups (5 ounces) - baby spinach leaves (or chopped spinach)

28-ounce can - crushed fire roasted tomatoes

1 Tbsp -  Mystikka Masala Curry Powder 

1 tsp - Mystikka Masala Ground Cumin

1/2 tsp - Mystikka Masala Ground Coriander

3/4 tsps - kosher salt

2 - 15-ounce cans chickpeas

1/2 cup - coconut milk

Cooked white or brown basmati rice, to serve

Directions: 

If you’re serving with rice, start the basmati rice.

1. Mince the onion. Mince the garlic. Peel and mince the ginger (or grate it). Drain and rinse the chickpeas.

2. In a large skillet, heat the oil over medium high heat. 

3. Add the onion and saute for 5 minutes. 

4. Add the garlic, ginger, and spinach and saute for 2 minutes until the spinach is fully wilted.

5. Carefully pour in the tomatoes, then add the Mystikka Masala Curry Powder, Mystikka Masala Ground Cumin, Mystikka Masala Ground Coriander, salt, and chickpeas. 

6. Cook for 5 minutes until bubbly.

7. Stir in the coconut milk until fully combined, then remove from the heat. 

8. Serve with basmati rice.

E N J O Y !

 Servings: 4 | Prep time: 30 mins | Cooking time: 30 mins 

JERK CHICKEN:

Ingredients:

1 lb - halal or organic chicken thighs (boneless or bone in) 

1 Tbsp - Jamaican jerk seasoning (use a no-salt added blend)

1 Tbsp - Mystikka Masala Curry Powder 

1 Tbsp - garlic powder 

1⁄2 tsp - Mystikka Masala Turmeric Powder

Salt to taste (be mindful of salt in jerk seasoning, do not add if on a low sodium diet)

1 tbsp - EVOO 

Directions: 

1. Mix all dry spices with EVOO. 

2. Coat cleaned and trimmed chicken thighs (either bone in or bone out). 

NOTE: If jerk seasoning contains salt, add only additional salt as needed. 

3. Ideally flame grill chicken thighs and cook evenly until internal temperature is 165F. If baking desired, place in the oven at 400F for 15-20 minutes or until the internal temperature of chicken is 165F.

MANGO JICAMA SLAW

Ingredients: 

1 - ripe mango, julienned 

1⁄2 - medium sized jicama, julienned

1⁄2 cilantro - bunch, cleaned and finely chopped 

1⁄8 tsp - Mystikka Masala Indian Chili Powder 

1⁄2 tsp - iodized salt (do not add if on a low sodium diet) 

1 - Fresh Lime, cut in half 

Directions: 

1. Combine julienned mango/jicama into a bowl.

2. Add in chopped cilantro, chili powder, salt, and freshly squeezed lime juice. 

3. Mix well. 

BLACK BEANS:

Ingredients: 

16 oz - low sodium canned black beans 

1⁄2 medium white onion, chopped 

1 tbsp - chopped garlic 1 jalapeno, chopped and de-seeded

1 tsp - Mystikka Masala Ground Cumin 

1 tsp - EVOO Salt to taste (do not add if on a low sodium diet) Chopped cilantro for garnish

Directions: 

1. Heat a medium sized skillet over medium high heat on the stove and add EVOO. 

2. Once EVOO hot, add chopped garlic and saute for 3 minutes.

3. Add in chopped onion and cook until translucent or if desired well done. 

4. Add in chopped jalapeno and cook for 2 minutes. 

5. Add in cumin powder and cook in spice for 3 minutes. 

6. Add in black beans along with liquid and mix well. Cook for 5 minutes. 

7. Add salt to taste. 

8. If a more smooth consistency is desired, use a smasher and smash the beans. You can also blend in vitamix or blender for ultra smooth consistency. 

9. Garnish with chopped cilantro. 

E N J O Y !

Servings: 4  |  Prep Time: 15 mins.  |  Cooking Time: 15-20 mins.

Ingredients: 

1 tsp - Mystikka Masala Whole Cumin Seeds 

2 tsp - Mystikka Masala Cumin Powder 

1 tbsp - EVOO

1⁄2 red onion, chopped 

1 serrano pepper or  1 jalapeno pepper 

1 tbsp - freshly chopped garlic 

2 tsp - dried basil 

16 oz - “all natural” tomato sauce 

1⁄2 cup - heavy whipping cream

Salt to taste (do not add if on a low sodium diet)

Black pepper to taste 

Mystikka Masala Indian Chili Powder to taste - VERY SPICY! 

Directions: 

1. Get a medium sized pot and place on the stove over medium high heat. 

2. Add EVOO to the pan and heat. 

3. Once oil hot add Mystikka Masala Whole Cumin Seeds and allow to pop.

4. Add in chopped onion and jalapeno and cook until translucent. 

5. Add in chopped garlic and cook for 3 minutes. 

6. Add Mystikka Masala Cumin Powder and dried basil and cook for 3-5 minutes. 

7. Turn off heat and take mixture to blender and puree. 

8. Add puree mixture back to pot and turn heat back on. 

9. Add tomato sauce and cook for 3-5 minutes. 

10. Add in heavy whipping cream and mix well. 

11. Season with salt, black pepper, and Mystikka Masala Indian Chili Powder to taste. 

12. Garnish with chiffonade fresh basil. 

13. Serve with garlic naan strips (naan cut into strips and buttered and toasted on skillet). 

E N J O Y !