Grandma’s Secret Masala Recipe
Grandma’s Secret Masala Recipe
Ingredients
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- 10 green cardamoms
- 5 cloves
- 2 inch piece cinnamon stick
- 1 teaspoon fennel seeds
- 2 dried red chilies, adjust to taste
- 1 bay leaf
- 1 tablespoon turmeric powder
- 1 teaspoon Kashmiri red chili powder, for color, optional
- 1 teaspoon dry ginger powder, optional
- 1/2 teaspoon asafoetida
Instructions
- 1
Gather all the whole spices: coriander seeds, cumin seeds, black peppercorns, green cardamoms, cloves, cinnamon stick, fennel seeds, dried red chilies, and bay leaf. Arrange them on a clean tray.
⏱️ 2 min
- 2
Heat a heavy-bottomed pan over a medium-low flame. Add all the whole spices into the dry pan.
⏱️ 1 min
- 3
Continuously stir the spices with a spatula to ensure they roast evenly and do not burn. Roast them until they become fragrant and slightly change color. This process takes approximately 5-7 minutes. Observe a slight crackling sound from the cumin seeds and a deeper red hue developing in the dried red chilies.
⏱️ 7 min
- 4
Immediately transfer the roasted spices from the hot pan to a clean plate. Allow them to cool down completely to room temperature. This step is crucial for achieving a fine powder and preventing clumping during grinding.
⏱️ 15 min
- 5
Once the spices are completely cool to the touch, transfer them into a spice grinder or a high-speed blender.
⏱️ 1 min
- 6
Grind the spices into a fine, aromatic powder. Start by pulsing the grinder a few times, then run it continuously until the desired fine consistency is achieved. Avoid over-grinding at high speed, as this can release the oils too quickly and result in a pasty masala.
⏱️ 3 min
- 7
Transfer the freshly ground spice mixture to a clean bowl. Add the unroasted powdered spices: turmeric powder, Kashmiri red chili powder (if using), dry ginger powder (if using), and asafoetida.
⏱️ 1 min
- 8
Thoroughly mix all the spices together using a spoon. Ensure there are no lumps and that all ingredients are well combined.
⏱️ 2 min
- 9
Transfer the finished masala powder into an airtight glass jar for storage. Store the jar in a cool, dark place to maintain its freshness and aroma for up to 3-4 months. For extended shelf life, refrigerate the masala.
Kitchen Tools
Grandma’s Secret Masala Recipe
- 4 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoon black peppercorns
- 10 green cardamoms
- 5 cloves
- 2 inch piece cinnamon stick
- 1 teaspoon fennel seeds
- 2 dried red chilies, adjust to taste
- 1 bay leaf
- 1 tablespoon turmeric powder
- 1 teaspoon Kashmiri red chili powder, for color, optional
- 1 teaspoon dry ginger powder, optional
- 1/2 teaspoon asafoetida
Instructions
- 1
Gather all the whole spices: coriander seeds, cumin seeds, black peppercorns, green cardamoms, cloves, cinnamon stick, fennel seeds, dried red chilies, and bay leaf. Arrange them on a clean tray.
⏱️ 2 min - 2
Heat a heavy-bottomed pan over a medium-low flame. Add all the whole spices into the dry pan.
⏱️ 1 min - 3
Continuously stir the spices with a spatula to ensure they roast evenly and do not burn. Roast them until they become fragrant and slightly change color. This process takes approximately 5-7 minutes. Observe a slight crackling sound from the cumin seeds and a deeper red hue developing in the dried red chilies.
⏱️ 7 min - 4
Immediately transfer the roasted spices from the hot pan to a clean plate. Allow them to cool down completely to room temperature. This step is crucial for achieving a fine powder and preventing clumping during grinding.
⏱️ 15 min - 5
Once the spices are completely cool to the touch, transfer them into a spice grinder or a high-speed blender.
⏱️ 1 min - 6
Grind the spices into a fine, aromatic powder. Start by pulsing the grinder a few times, then run it continuously until the desired fine consistency is achieved. Avoid over-grinding at high speed, as this can release the oils too quickly and result in a pasty masala.
⏱️ 3 min - 7
Transfer the freshly ground spice mixture to a clean bowl. Add the unroasted powdered spices: turmeric powder, Kashmiri red chili powder (if using), dry ginger powder (if using), and asafoetida.
⏱️ 1 min - 8
Thoroughly mix all the spices together using a spoon. Ensure there are no lumps and that all ingredients are well combined.
⏱️ 2 min - 9
Transfer the finished masala powder into an airtight glass jar for storage. Store the jar in a cool, dark place to maintain its freshness and aroma for up to 3-4 months. For extended shelf life, refrigerate the masala.