Masala Recipe
24 ingredients
14 steps
Ingredients
- 2 crushed cinnamon (not cassia) sticks
- 3 crushed Indian bay leaves (or substitute bay laurel)
- 1 tablespoon fennel seeds
- 1 tablespoon green cardamom pods
- 1 tablespoon black peppercorns
- 2 teaspoons coriander seeds
- 1 teaspoon whole cloves
- 1 teaspoon ground mace or nutmeg
- 2 tablespoons cumin seeds
- 2 tablespoons fennel seeds
- 2 tablespoons coriander seeds
- 2 tablespoons sea salt
- 2 tablespoons black salt
- 1 tablespoon amchur powder
- 2 teaspoons ground ginger
- 1 teaspoon ground hot chiles
- 1 teaspoon ground black pepper
- 1 pinch asafetida
- 4 star anise pods
- 4 teaspoons green cardamom pods
- 4 teaspoons black peppercorns
- 1 crushed cinnamon stick (not cassia)
- 1 teaspoon cloves
- 1 tablespoon ground ginger
Directions
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1In a dry skillet, toast crushed cinnamon (not cassia) sticks, Indian bay leaves (or substitute bay laurel), fennel seeds, green cardamom pods, black peppercorns, coriander seeds, and whole cloves until the spices are fragrant and lightly smoking.
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2Cool and then crush.
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3Stir in ground mace or nutmeg.
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4Makes about 1/3 cup.
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5Store in an airtight jar for three to four months.
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6In a dry skillet, toast cumin seeds, fennel seeds, and coriander seeds until lightly browned and fragrant.
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7Cool and crush in a mortar and pestle or in a spice grinder.
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8Combine with sea salt, black salt, amchur powder, ground ginger, ground hot chiles, ground black pepper, and asafetida.
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9Makes about 1 cup.
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10In a dry skillet, combine star anise pods, green cardamom pods, black peppercorns, crushed cinnamon stick (not cassia), and cloves.
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11Toast until fragrant, shaking often.
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12Cool and then grind.
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13Stir in ground ginger.
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14Makes about 1/2 cup.
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