Knowing how to make masala is the key to fabulous, authentic flavours and mouthwatering aromas and will take your Indian food to a whole new level! And this easy-to-make recipe is just the ticket. (See the bottom of the page for other recipes)
Note: For the best flavours, I advise using a few whole spices when and where you can when making your blends. If you don't have them whole just use pre-ground spices and reduce the quantities by half. So, if it says 2 tablespoons of whole cumin you would use 1 tablespoon of pre-ground cumin. Reduce any others you don't have whole by half as well.
What You'll Need: (makes about 5-6 tablespoons)
3 tbsp coriander seeds (cilantro)
2 tbsp cumin seeds
1 tbsp brown or black mustard seeds
1 tbsp fenugreek seeds
4 tsp black peppercorns
4 tsp green cardamom pods
2 tsp chili powder
2 tsp fennel seeds
2 tsp ajwain seeds
1 x 3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store in a cool place in an airtight jar out of direct sunlight. Use within 3 months.
Note: For even more flavours, colours and aromas you can dry toast the cardamom, cloves, ajwain, coriander, cumin, peppercorns and fennel for a few minutes before grinding.
Read more about this simple, highly recommended cooking technique. (Link opens in new window)
Goda Masala -
Chat Masala Mix
Chili Powders - A