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ताम्रTamraSpice & Copper

From our kitchen

Recipes, written
by TAMRA & Spice Co.

Punjabi home cooking that genuinely shows off our spices — turmeric, jeera, mirchi and garam masala — with the right copper or brass vessel for each dish.

The copper rule every Indian cook should know

Cook in tin-lined brass or copper. Serve water and food in pure copper.

Cook in tin-lined (kalai) brass or copper — never bare copper. Plain copper reacts with acidic and salty food and can leach. The silvery tin lining is what makes it safe to cook in. This is our cookware line.

Use pure, unlined copper for water and serving — bottles, lotas, glasses and katoris for the table. This is our Tamra Jal line and serveware.

In each recipe below we tell you exactly which vessel to cook in and which to serve in.

01

Jeera + Turmeric + Mirchi

Punjabi Tadka Dal

Recipe by TAMRA & Spice Co.

Cook inTin-lined brass handi

Serve inCopper katori

YieldServes 4

Ingredients

  • ·1 cup toor or moong dal
  • ·½ tsp TAMRA Turmeric
  • ·3 cups water · salt to taste

For the tadka

  • ·2 tbsp ghee
  • ·1 tsp TAMRA Jeera (cumin)
  • ·2 cloves garlic, sliced · 1 dried red chilli
  • ·¼ tsp TAMRA Red Chilli (mirchi)
  • ·Pinch of hing, 1 chopped tomato

Method

  1. 01Pressure-cook the dal with turmeric, salt and water until soft (3–4 whistles). Whisk smooth.
  2. 02In a tin-lined brass handi, heat ghee. Add jeera — let it crackle and turn golden. This is where your cumin shines.
  3. 03Add garlic, dried red chilli, hing, then the red chilli powder. Add tomato and cook till soft.
  4. 04Pour the dal in and simmer 5 minutes.
  5. 05Serve in a copper katori with rice or roti. The cumin-ghee aroma is the whole dish.
02

Jeera (the star) + Turmeric + Mirchi

Jeera Aloo

Recipe by TAMRA & Spice Co.

Cook inTin-lined copper kadhai

Serve inCopper thali

YieldServes 3

Ingredients

  • ·4 boiled potatoes, cubed
  • ·2 tbsp oil · 1½ tsp TAMRA Jeera
  • ·½ tsp TAMRA Turmeric · ½ tsp TAMRA Red Chilli
  • ·1 tsp coriander powder · salt
  • ·Fresh coriander, squeeze of lemon

Method

  1. 01Heat oil in a tin-lined kadhai. Add a generous 1½ tsp jeera — let it sizzle and brown. Jeera aloo lives or dies on this step.
  2. 02Add turmeric, chilli and coriander powder. Quick stir — don't burn.
  3. 03Toss in the potatoes and salt, coat well, fry on medium 5–7 minutes till the edges crisp.
  4. 04Finish with coriander and lemon. Serve in a copper thali.
03

Garam Masala (hero) + Turmeric + Mirchi

Punjabi Chole (Chana Masala)

Recipe by TAMRA & Spice Co.

Cook inTin-lined brass handi

Serve inCopper bowl

YieldServes 4

Ingredients

  • ·2 cups chickpeas, soaked overnight
  • ·2 onions, 2 tomatoes (pureed) · 1 tbsp ginger-garlic
  • ·½ tsp TAMRA Turmeric · 1 tsp TAMRA Red Chilli
  • ·1½ tsp TAMRA Garam Masala · 1 tsp coriander powder
  • ·1 tsp TAMRA Jeera · oil, salt

Method

  1. 01Boil chickpeas till soft (with a tea bag for the classic dark colour, if you like).
  2. 02In a tin-lined brass handi, crackle jeera in oil, fry onions golden, add ginger-garlic.
  3. 03Add tomato puree, turmeric, chilli, coriander powder; cook till oil separates.
  4. 04Add chickpeas with a little of their cooking water, simmer 15 minutes.
  5. 05Stir in the garam masala at the very end — adding it late keeps it aromatic, not muddy. This is the chef's secret.
  6. 06Serve in a copper bowl with a wedge of onion and lemon.
04

Turmeric (hero)

Golden Turmeric Milk (Haldi Doodh)

Recipe by TAMRA & Spice Co.

Cook inTin-lined vessel

Serve inCopper glass

YieldMakes 1 cup

Ingredients

  • ·1 cup milk
  • ·½ tsp TAMRA Turmeric
  • ·1 pinch black pepper (helps absorption)
  • ·¼ tsp cinnamon · honey to taste

Method

  1. 01Warm milk gently in a tin-lined vessel. Whisk in turmeric, pepper and cinnamon.
  2. 02Simmer low 3–4 minutes — don't boil hard.
  3. 03Sweeten with honey off the heat. Serve warm in a copper glass.

Traditionally enjoyed at night — shared as heritage, not medical advice.

05

Garam Masala + Turmeric + Mirchi + Jeera

Garam Masala Paneer Sabzi

Recipe by TAMRA & Spice Co.

Cook inTin-lined kadhai

Serve inCopper handi

YieldServes 3

Ingredients

  • ·250 g paneer, cubed
  • ·2 onions + 2 tomatoes, pureed · 1 tbsp ginger-garlic
  • ·1 tsp TAMRA Jeera · ½ tsp TAMRA Turmeric
  • ·1 tsp TAMRA Red Chilli · 1 tsp TAMRA Garam Masala
  • ·Cream / malai, oil, salt, kasuri methi

Method

  1. 01Crackle jeera in oil in a tin-lined kadhai, fry the onion paste golden.
  2. 02Add ginger-garlic, tomato puree, turmeric and chilli; cook till oil separates.
  3. 03Add a splash of water and salt, then the paneer; simmer 5 minutes.
  4. 04Finish with garam masala, crushed kasuri methi and a spoon of cream.
  5. 05Serve in a copper handi for that restaurant look.