![](https://images.slurrp.com/prodarticles/i8u6o702taq.webp?impolicy=slurrp-20210601&width=1200&height=900)
No one can imagine an Indian kitchen without a box of aromatic and flavourful masalas. This quintessential dabba has an array of spices in both whole and powdered form that give our dishes an authentic taste. From a simple dal that only requires turmeric and salt to a spicy chicken curry that uses plenty of whole and powdered masalas, these spices are the base of Indian cooking.
Also Read: 3 Indian Masalas To Make Meal Prep Easy
In Indian kitchens, basic spices such as turmeric powder, garam masala, red chilli powder, and chaat masala are commonly used. To achieve the desired taste and flavour, each desi dish requires a unique blend of spices. However, ready-made masalas may not contain authentic ingredients, which can compromise the taste of your dish. Additionally, spice brands often include preservatives in their products.
So, why not make them at home, where you can also improvise with the ingredients according to your taste? Here are the recipes for five flavourful Indian masalas you need in your kitchen:
Garam Masala
Ingredients
- 6 to 8 green cardamom pods
- 2 tablespoons whole coriander seed
- 1 tablespoon of whole cumin seeds
- 1 tablespoon of whole black peppercorns
- 1 teaspoon whole cloves
- 1 teaspoon fennel seeds
- 1 (3-inch) stick of cinnamon
- 1 star anise pod
- 1/2 teaspoon ground nutmeg or mace
Method
- Place cardamom, coriander, cumin, peppercorns, cloves, fennel, cinnamon, and anise in a medium skillet set over medium heat.
- Cook, tossing frequently, until aromatic and toasted-smelling, about 2 minutes. Transfer to a spice grinder or mortar and pestle.
- Add ground nutmeg and grind into a fine powder. Your garam masala is ready. It can be stored in an air-tight container for up to six months.
Biryani Masala
Ingredients
- 3 Kashmiri red chillies
- 7 bay leaves
- 2 tablespoons coriander seeds
- 1 tablespoon cumin
- 1 tablespoon caraway seeds
- 3 maces
- 2-inch cinnamon stick
- 1 nutmeg
- 1 teaspoon of cloves
- 3 black cardamoms
- 3 star anise
- 10 cardamoms
- 1 tablespoon of pepper
- 1 teaspoon fennel
- ½ teaspoon turmeric
Method
- Firstly, in a thick-bottomed pan, dry roast the red chilli and bay leaf till they turn crisp and set aside.
- Then, dry roast coriander seeds, cumin, and caraway seeds till they turn aromatic and keep them aside.
- Further, dry roast mace, cinnamon sticks, nutmeg, cloves, black cardamom, star anise, cardamom, pepper, and fennel.
- Transfer all ingredients to a blender, allow to cool completely, and also add in the turmeric. Blend to a fine powder and transfer to an airtight container.
Sambar Masala
Ingredients
- 2 cups whole red peppers
- 1 1/2 cups coriander seeds
- 2 tablespoons of mustard seeds
- 3 tablespoons cumin seeds
- 4 teaspoons of peppercorns
- 2 tablespoons fenugreek seeds
- 2 tablespoons black gram
- 2 tablespoons Bengal gram
- 2 tablespoons of yellow lentils
- 2 tablespoons of rice
- 2 tablespoons of asafoetida
- 2 tablespoons of turmeric powder
- 1/4 cup dried curry leaves
Method
- Roast all the ingredients, except the turmeric powder, till very slightly colored.
- Remove from the heat and cool. Grind it to a powder and mix in the turmeric powder.
- Store this masala in an airtight jar.
Chaat Masala
Ingredients
- 1 cup coriander seeds
- 1 1/4 cups cumin seeds
- 1/2 cup thymol seeds
- 1/2 cup mango powder
- 2 1/2 teaspoons garam masala
- 1 1/4 cups black rock salt
- 4 teaspoons black pepper
- 2 teaspoons of citric acid
- 1/2 cup dried mint leaves
Method
- Roast the coriander, cumin, and ajwain in a heavy-based pan till dark brown.
- Remove from pan and leave to cool.
- Put all the ingredients together and powder finely in a food processor. Store in an airtight jar.
Tandoori Masala
Ingredients
- 1 cup cumin seeds
- 1/3 cup coriander seeds
- 2 1/2 tablespoons whole cloves
- 5 cinnamon sticks, 2 inches each
- 2 1/2 tablespoons ground ginger
- 2 1/2 tablespoons garlic powder
- 2 1/2 tablespoons red chilli powder
- 2 1/2 tablespoons turmeric
- 2 1/2 tablespoons mace
- 2 1/2 tablespoons salt
- 1 teaspoon orange food colouring
Method
- Toast the cumin, coriander seeds, cloves, and cinnamon sticks in a pan over low heat until they begin to release their aroma.
- Remove the spices from the heat and allow them to cool. Toast the cumin, coriander seeds, cloves, and cinnamon sticks in a pan.
- Grind the toasted spices along with ginger, garlic powder, chilli powder, turmeric, mace, salt, and food colouring. The process to form a smooth powder.
- Store the spice mixture in an airtight container for about two months.
Use these homemade spice powders and treat your family to delicious Indian dishes.