This homemade masala spice is a fairly hot, potent mix of ingredients. Quick and easy-to-make, this tasty blend is ideal for all your meaty Indian and Asian dishes. (See the bottom of the page for other recipes)
Note: For the best flavours, I often use whole spices when making a my Indian blends. If you only have the pre-ground powders available you can still use these for a tasty mix if you reduce the quantities in the recipe by half. So, if it says 2 tablespoons cumin seeds you would use 1 tablespoon 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
8-10 black cardamom pods
1 tbsp black peppercorns
1 tbsp fennel seeds
1 tbsp chili powder
2 tsp ajwain seeds
1 tsp cloves
1 x 3 inch piece of cinnamon
tbsp = tablespoon
tsp = teaspoon
Store your masala powder in an airtight container in a cool place. Use within 3 months.
Note: You can dry toast the cloves, coriander, cumin, peppercorns and ajwain before cooling and grinding. This will add even more flavours to your finished recipe and therefore your food.
Click here for further info on how to do this. (Link opens in new window)
A Ground Masala -
Chaat Masala - The