Homemade Masalas that Brings Authentic Taste to Your Food!!!

Indian masalas are always rich in fresh herbs and spices that add mouthwatering flavor to the Indian cuisine. Especially when prepared at home, the complex and perfect combination of ingredients brings a real feast when added to the curries or stir-fries. Homemade masalas completely change the appearance and taste of the food.

Therefore, here we present ten best masala recipes for the most common Indian delicacies.

Pav Bhaji Masala

Ingredients: 7 whole red dry chilies, 4 tbsp coriander seeds, 2 tbsp cumin seeds, 1/4 tbsp black pepper, 1/2 inch cinnamon sticks, 3 cloves, 4-5 black cardamom, 2 tbsp dry mango powder, 1 tbsp fennel seeds, and ½ tbsp sugar powder.

Method

Take a pan and dry roast all the ingredients except for dry mango powder and sugar, until it becomes golden brown on a low medium flame. Once you get the aroma of the roasted spices to add the dry mango powder and roast for a minute. Then, switch off the flame cool and add sugar powder and mix well. Once the mixture cools down, grind it to a fine powder in a mixer. Then, store in an airtight container.

Chicken Masala

Ingredients: 1 tsp turmeric, 12 cloves, 1/2 tsp nutmeg, 1/2 tsp mace, 15 pieces dried plums, 1 tbs red chilli powder, 10 pieces green cardamom, 4 tbs coriander powder, 1 tbs salt, 12 pieces black pepper corns and 4tbs deghi mirch,

Whole Spices to Grind: 2 large pieces cinnamon sticks, 2 tbs white cumin seeds, 15 pieces green cardamom, 5 pieces star anise, 1 tbs black cumin seeds, 1 tbs black pepper corns, 1/2tbs cloves and 4 bay leaves

Method

Put all the whole spices into a mixer and grind to make powder, then add the all the powdered spices to the grounded mixture of whole spices and mix well. Store in air tight jars.

Sambhar Masala

Ingredients: 2 cups whole red pepper, 1 1/2 cups coriander seeds (dhania), 2 Tbsp mustard seeds (sarson), 3 Tbsp cumin seeds (jeera), 4 tsp pepper corns (sabut kali mirch), 2 Tbsp fenugreek seeds (methi dana), 2 Tbsp husked split black gram (dhuli urad dal), 2 Tbsp bengal gram (channa dal), 2 Tbsp yellow lentils (arhar dal), 2 Tbsp rice, 2 Tbsp asafoetida (heeng), 2 Tbsp turmeric powder (haldi), 1/4 cup dried curry leaves (kadi patta)

Method

Roast all the ingredients, except the turmeric powder until it becomes slightly colored. Remove from the stove and cool, and grind to a powder. Then, mix in the turmeric powder. Store the sambhar masala in an airtight jar.

Gunpowder Masala

Ingredients: 1 cup – urad dal, 1 cup – Channa dal, 8 to 10 Red Chillies, 1 tbsp – white sesame seeds, (dry roasted, 1/2 tsp – Hing powder, 2 to 3 pieces Tamarind, Small piece Jaggery (optional), Salt to taste, 1 tsp – oil.

Method

Roast the dals together in two teaspoons of oil, till it becomes golden brown. Then add red chilies and roast for two minutes on medium flame. Add the tamarind, hing powder, sesame seeds, jaggery, and salt. Grind the mixture coarsely and store in an airtight container. Mix with sesame oil and eat with idlis and dosas. It can be stored for two to three months.

Korma Masala

Ingredients: 1 tsp Cumin Seeds, 1 tsp  Whole Black Pepper, 2 tbsp  Coconut Powder, ½ tsp  Mace, ½ tsp Turmeric, ½ tsp Salt, 1-1/21 tsp Red Chili Powder, 1 tsp Coriander Powder 1 tsp, 6 Cardamom, 1 Bay Leaves, ½ tsp  Tartary, Kewra Essence Few drops

Method

Grind together cumin seeds, whole black pepper, coconut powder, and Mace. Transfer in a bowl, add turmeric, salt, red chili powder, coriander powder, cardamoms, bay leaf, Tartary along with few drops of kewra essence. Mix well and store in an airtight bottle. This masala is enough for 1 kg mutton and chicken korma.

Hope you like it. Click here for more homemade masala recipes.