Why buy when you can blend? Indian Masala (spices) are the heart of making dishes flavourful. Nothing can beat the aroma of a freshly crafted masala that can transform a simple meal into something extraordinary. Let’s explore how you can create masala-e-magic at home. 

Garam masala

Ingredients: 

• 2 tbsp coriander seeds   
• 1 tbsp cumin seeds
• 1 tbsp black peppercorns
• 1 tbsp cardamom pods (green)
• 1 tsp cardamom pods (black) (optional)
• 1 tbsp cloves
• 2 tsp fennel seeds
• 1 tsp black cumin (shahi jeera, optional)
• 1 tsp ground nutmeg (or a small piece)
• 1-2 bay leaves
• 1-2 cinnamon sticks
• 2-3 dried red chilies
• 2-3 star anise

Instructions: 

• Heat a pan on low-medium flame.
• Add all the whole spices (except nutmeg, if using ground) and dry roast for 2-3 minutes until fragrant.
• Once the spices release their aroma, turn off the heat and let them cool completely.
• Transfer the roasted spices to a mixer and grind them to a fine or coarse powder.
• Sprinkle and enjoy your curries or dals.

Chaat masala

Ingredients: 

• 2 tbsp cumin seeds
• 1 tbsp coriander seeds
• 1 tbsp black salt
• 1 tbsp amchur (dry mango powder)
• 1 tsp black peppercorns
• 1 tsp white salt
• 1 tsp red chili powder (adjust to taste)
• ½ tsp ginger powder (saunth)
• ½ tsp asafoetida (hing)
• ½ tsp carom seeds (ajwain)

Instructions: 

• In a pan, dry roast cumin, coriander, black peppercorns, and carom seeds for 2-3 minutes until fragrant.
• Let the roasted spices cool, then grind them into a fine powder
• Add black salt, white salt, amchur, red chili powder, ginger powder, and asafoetida. Mix well.
• Enjoy in chaat, fruits, raita, pakoras, buttermilk, or lemonade.

Zaatar masala

Ingredients:

• 3 tbsp dried thyme
• 2 tbsp sesame seeds (lightly toasted)
• 1 tbsp sumac (adds tangy flavor)
• 1 tsp oregano (optional)
• ½ tsp cumin powder (optional)
• ½ tsp sea salt

Instructions; 

• Dry roast the sesame seeds in a pan over low heat until golden and fragrant. Let it cool.
• Lightly grind the thyme and oregano. Otherwise, leave them slightly coarse.
• Combine thyme, sumac, toasted sesame seeds, oregano, cumin powder, and salt in a bowl. Mix well.
• Mix with olive oil or sprinkle over hummus, dips or veggies, or use as a seasoning.

Chai powder

Ingredients: 

• 3 tbsp cardamom pods (green)
• 2 tbsp cinnamon sticks (pieces)
• 1 tbsp cloves
• 1 tbsp black peppercorns
• 1 tbsp dry ginger powder 
• 1 tsp nutmeg (grated)
• 1 tsp fennel seeds 
• ½ tsp star anise 

Instructions: 

• Heat a pan on low-medium flame.
• Dry roast cardamom, cinnamon, cloves, black peppercorns, fennel, and star anise for 2-3 minutes until aromatic. Let it cool. 
• Transfer roasted spices to a grinder, add ginger & nutmeg and grind to a fine powder. 
• Use this masala ¼ to ½ tsp per cup of tea while boiling water, milk, and tea leaves.

Tikka masala

Ingredients: 

• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp Kashmiri red chilli powder (for colour)
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder (adjust to taste)
• 1 tsp black pepper powder
• 1 tsp garlic powder (or ½ tsp garlic paste)
• 1 tsp ginger powder (or ½ tsp ginger paste)
• ½ tsp dried fenugreek leaves (kasuri methi) (optional but adds a great aroma)
• ½ tsp salt (optional)

Instructions; 

• Mix all the dry spices in a bowl. If using fresh garlic and ginger, add them separately while cooking.
• Enjoy this masala for marination and also use it for tikka masala gravy.
• To get the best flavour, try to keep the marination for 4-5 hours

Tandoori powder

Ingredients:

• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp smoked paprika (for colour & smokiness)
• 1 tbsp garam masala
• 1 tbsp Kashmiri red chili powder (for colour)
• 1 tsp turmeric powder
• 1 tsp black pepper powder
• 1 tsp dry mango powder (amchur) (for tanginess)
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp ground cinnamon (optional)
• ½ tsp nutmeg powder
• ½ tsp salt

Instructions; 

• Mix all ingredients in a bowl until well combined.
• Use it for marination, grilling, roasting, or in curries. 
• To get the best flavour, try to keep the marination for 4-5 hours

Pulao masala

Ingredients: 

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp black peppercorns
• 1 tbsp bay leaf (crumbled)
• 1 tsp cloves
• 1 tsp green cardamom pods
• 1 tsp cinnamon powder (or a small cinnamon stick)
• 1 tsp dry ginger powder
• ½ tsp turmeric powder (for color and earthiness)
• ½ tsp star anise
• ½ tsp nutmeg powder
• 1 tbsp salt

Instructions; 

• Dry roast whole spices on low heat for 2-3 minutes until aromatic
• Let them cool, then grind into a fine or coarse powder
• Mix in the powdered spices
• Use it to enhance the flavor of pulao, fried rice or seasoned boiled rice 

Biryani masala

Ingredients: 

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tbsp black peppercorns
• 2 tsp green cardamom pods
• 1 tsp black cardamom pods
• 2 tsp cloves
• 2 tsp cinnamon sticks (2-inch pieces)
• 1 tsp star anise (optional)
• 1 small mace (javitri)
• 1 tsp bay leaves (crumbled)
• ½ tsp nutmeg powder
• 1 tsp dry ginger powder
• 1 tbsp Kashmiri red chili powder
• ½ tsp turmeric powder

Instructions:

• Dry roast whole spices in a pan on low heat for 2-3 minutes until fragrant. Let it cool
• Grind into a fine powder using a mixer
• Add in biryani or pulao, curries, dal or gravies.

Try these homemade masalas, which are preservative-free, cost-effective, and can be customized. Enjoy these spice blends and bring rich flavour to your dishes!

 

Tips:

1. Store your spices in an airtight container to keep them fresh for 2-3 months
2. Store it in a cool, dry place
3. You can make spices in a small batch to keep its aroma and flavour intact

Pro tips: 

1. While dry roasting the spices, roast the same-sized spices together for an even roasting
2. Always make use of fresh ingredients to get the best aromatic and flavourful spices