To add the unique taste of India to your homemade curries and other dishes, then making your own masala powder is the key! This fairly potent of traditional spices will add fab, authentic flavours and sublime aromas to your lovingly prepared Indian dishes...
...And as it uses smoky black cardamom, it's good for your meaty recipes, particularly if cooking lamb or beef. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 8-9 tablespoons)
3 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp black peppercorns
1 tbsp chili powder
1 tbsp garlic powder
2 tsp allspice berries
2 tsp ginger powder
2 tsp sumac (optional)
2 tsp whole cloves
2 tsp fennel seeds
1 x 3 inch cinnamon sticks
8-10 black/brown cardamom pods
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your masala spice in an airtight container, in a cool place and out of direct sunlight. Use within 3 months before rustling a fresh amount.
Note: If you have a spare few minutes, and to extract even more flavours from the ingredients, you can dry toast the whole peppercorns, coriander, cumin, fennel, cloves and allspice before cooling, grinding and combining with the pre-ground ingredients.
Click here for step-by-step tips and photos demonstrating how to toast and grind. (Link opens in new window)
Ingredient Note: If you have them available, use a few whole ingredients for this masala recipe as these will add the best flavours to your blend. However, if you only have pre-ground, use these and reduce the quantities the recipe requires by half. So, for 2 tablespoons of whole coriander you would use one tablespoon of pre-ground coriander. Reduce any others you don't have whole by half as well and stir in with any other ground ingredients when making.
Tandoori Masala -
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A Potent Garam Masala
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Cooking Spice Collection
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