Authentic Indian Masala Powder Recipe – Almond, Cashew & Rose

Last Updated on 6 months ago by Neha Deshmukh

Authentic Indian Masala Powder Recipe – Almond, Cashew & Rose

Okay, let’s be real. A good masala powder can make an Indian dish. It’s the secret weapon, the flavour backbone, the thing that elevates everything from a simple vegetable curry to a rich, creamy gravy. I remember the first time my dadi (grandmother) let me help her make masala – the aroma filled the whole house and felt like pure magic! Today, I’m sharing my version, a fragrant blend featuring almonds, cashews, and a touch of rose. It’s a little special, a little luxurious, and totally worth making.

Why You’ll Love This Recipe

This isn’t your everyday garam masala. This masala powder is a bit more nuanced, with a beautiful floral aroma and a subtle sweetness from the nuts. It’s perfect for adding depth and complexity to dishes where you want a really special flavour profile. Plus, making your own masala powder means you know exactly what’s going into it – no hidden additives or stale spices! It’s surprisingly easy, and the flavour is just…wow.

Ingredients

Here’s what you’ll need to create this aromatic blend:

• ?? cup Almonds
• ?? cup Cashews
• 2 tablespoons Fennel Seeds
• 2 tablespoons Melon Seeds (also known as Magaz Tari)
• 1 tablespoon White Poppy Seeds (Khus Khus)
• 1 tablespoon Green Cardamom Pods
• 1 tablespoon Dried Rose Petals
• 1 teaspoon Black Peppercorns
• A pinch Saffron Strands

Ingredient Notes

Let’s talk ingredients, because quality really matters here!

• Almonds & Cashews: Use the best quality you can find. They form the base of the flavour, so fresh, plump nuts are key. I prefer using blanched almonds for a smoother powder, but you can use almonds with the skin on for a slightly more rustic flavour. Roughly 150g – 200g of each nut will give you around the right quantity.
• Saffron: A little goes a long way! Look for deep red saffron strands – that’s where the colour and flavour are concentrated. Don’t skimp here; it really adds a beautiful touch.
• Melon Seeds: These can be a little harder to find, but they add a unique cooling element to the masala. You can often find them at Indian grocery stores or online.
• Regional Variations: Every family has their own masala recipe! Some people add a touch of cumin or coriander seeds. Feel free to experiment and make it your own. My friend’s family adds a tiny bit of clove – it’s delicious!

Step-By-Step Instructions

Alright, let’s get blending!

1. First, you’ll want to grind the almonds and cashews into a really fine powder. A coffee grinder works perfectly for this – just make sure it’s clean and dry. Transfer the ground nuts to a large bowl.
2. Now, add the fennel seeds, melon seeds, poppy seeds, black peppercorns, green cardamom pods, dried rose petals, and saffron to the coffee grinder. Grind these spices until they’re also a fine powder.
3. Finally, pour the spice mixture into the bowl with the ground nuts. Give everything a really good mix – you want to make sure all the flavours are evenly distributed.
4. Transfer your beautiful homemade masala powder to an airtight container. And that’s it!

Expert Tips

• Don’t Overfill the Grinder: Work in batches if you need to. Overfilling can strain your grinder and result in unevenly ground spices.
• Pulse, Don’t Run: Use the pulse function on your grinder to avoid overheating the spices and losing their aroma.
• Cooling is Key: Spices release their flavour best when they’re not hot. Let the ground spices cool completely before storing.

Variations

Want to tweak this recipe to your liking? Go for it!

• Spice Level Adjustments: If you like a little heat, add a few dried red chillies (Kashmiri chillies are great for colour and mild heat) to the grinder.
• Using Different Nuts: Walnuts or pistachios can be used in place of almonds or cashews for a different flavour profile.
• Storage for Maximum Freshness: Store the masala powder in a cool, dark place in an airtight container. It will stay fresh for up to 3-4 months, but the flavour is best within the first month. I like to make smaller batches more frequently to ensure maximum flavour.

Serving Suggestions

This masala powder is incredibly versatile! Here are a few ideas:

• Sprinkle it into vegetable curries like aloo gobi (potato and cauliflower) or palak paneer (spinach and cheese).
• Add a teaspoon to your favourite lentil dish (dal) for an extra layer of flavour.
• Use it as a dry rub for chicken or fish before grilling or roasting.
• Stir a pinch into yogurt for a flavourful dip.

Storage Instructions

Keep your precious masala powder in an airtight container, away from direct sunlight and heat. A dark glass jar is ideal. Properly stored, it should retain its flavour for 3-4 months.

FAQs

Let’s answer some common questions!

What is the shelf life of homemade masala powder?

Homemade masala powder is best used within 3-4 months for optimal flavour. After that, it will still be safe to use, but the aroma and potency will start to diminish.

Can I use pre-ground spices instead of grinding them myself?

You can, but the flavour won’t be quite as vibrant. Grinding your own spices releases their essential oils, resulting in a much more aromatic and flavourful masala.

What is the purpose of adding rose petals to the masala?

The rose petals add a beautiful floral aroma and a subtle sweetness that complements the other spices. It’s a traditional ingredient in many Indian spice blends.

What dishes is this masala powder best suited for?

This masala powder is fantastic in vegetable curries, lentil dishes, and as a rub for meats and fish. It’s particularly good in dishes where you want a delicate, fragrant flavour.

How can I adjust the heat level of this masala?

Add a few dried red chillies to the grinder for a spicier masala. Start with a small amount and taste as you go!