Authentic Indian Masala Powder Recipe – Spice Blend for Curries

Last Updated on 2 months by Neha Deshmukh

Authentic Indian Masala Powder Recipe – Spice Blend for Curries

Hey everyone! If you’ve ever wondered what gives Indian curries that incredible depth of flavour, it’s often down to a good masala powder. For years, I relied on store-bought blends, but honestly, nothing beats the aroma and freshness of homemade. I first made this when I was trying to recreate my grandmother’s butter chicken, and let me tell you, it was a game changer! Today, I’m sharing my go-to recipe for an authentic Indian masala powder that will elevate all your cooking.

Why You’ll Love This Recipe

This masala powder isn’t just about flavour; it’s about control. You get to decide the intensity of the spices, ensuring it perfectly suits your palate. Plus, the aroma while roasting and grinding the spices is simply divine – it fills the whole house with warmth! It’s surprisingly easy to make, and once you have a batch, you’ll find yourself reaching for it constantly.

Ingredients

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

• 1/2 cup coriander seeds (approx. 85g)
• 4 red chilies (adjust to your spice preference)
• 4 Kashmiri red chilies (for colour and mild heat)
• 4 garlic cloves
• 1 tablespoon black pepper (approx. 7g)
• 2 tablespoons cumin seeds (approx. 14g)
• 3 tablespoons fennel seeds (approx. 21g)
• 1 tablespoon poppy seeds (approx. 7g)
• 10 cloves
• 4 ½ inch cinnamon sticks
• 5 cardamom pods
• 1 star anise
• 1 big bay leaf
• 2 mace
• 1 teaspoon kasoori methi (dried fenugreek leaves) (approx. 3g)
• 1 teaspoon oil

Ingredient Notes

Let’s talk spices! A few things make this blend special.

• Kashmiri Red Chilies: These are key for that beautiful vibrant red colour in your curries, without adding too much heat. Don’t skip them if you can help it!
• Fennel & Poppy Seeds: These might seem unusual, but they add a lovely texture and subtle sweetness to the masala. They help balance the heat and create a more complex flavour profile.
• Regional Variations: Every family in India has their own version of masala powder! Some add nutmeg, others use different types of chilies. Feel free to experiment and make it your own. My friend’s family always adds a pinch of turmeric for extra colour and health benefits.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 teaspoon oil in a pan over medium flame. This helps to release the flavours of the spices as they roast.
2. Add coriander seeds, red chilies, Kashmiri red chilies, and garlic. Roast until golden and crisp, stirring frequently to prevent burning. This usually takes about 3-5 minutes. Transfer to a plate to cool.
3. In the same pan, add black pepper, cumin seeds, fennel seeds, poppy seeds, cloves, cinnamon, cardamom, star anise, bay leaf, mace, and kasoori methi. Dry roast until aromatic and golden brown – again, about 3-5 minutes. Keep stirring!
4. Allow all roasted ingredients to cool completely. This is important, as warm spices can clump together when grinding.
5. Grind the mixture in a clean, dry blender to a fine or slightly coarse powder. I prefer a slightly coarse texture, but it’s really up to you.
6. Spread the powder on a plate to cool completely before storing in an airtight container. This prevents condensation and keeps it fresh.

Expert Tips

• Roasting is Crucial: Don’t rush the roasting process! It’s what unlocks the full flavour potential of the spices.
• Cooling is Key: Seriously, let everything cool down before grinding.
• Spice Grinder: If you have a dedicated spice grinder, use it! It will give you a more consistent powder.
• Don’t Overfill: Grind the spices in batches if your blender isn’t very powerful.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: Also naturally gluten-free.
• Spice Level: Adjust the quantity of red chilies to control the heat. Start with fewer and add more to taste.
• Festival Adaptations: This masala is perfect for making special dishes during Diwali or other festive occasions. My family always makes a huge batch for Diwali!

Serving Suggestions

So, what can you do with this amazing masala powder? The possibilities are endless!

• Curries: Add 1-2 tablespoons to your favourite curry base.
• Marinades: Use it to marinate chicken, lamb, or vegetables before grilling or roasting.
• Lentils (Dal): A pinch of this masala can transform a simple lentil dish.
• Vegetable Dishes: Sprinkle it over roasted vegetables for an extra flavour boost.

Storage Instructions

Store your homemade masala powder in an airtight container in a cool, dark place. It will stay fresh for up to 6 months.

FAQs

1. What is the shelf life of homemade masala powder?

Around 6 months if stored properly in an airtight container in a cool, dark place.

2. Can I adjust the spice levels in this masala powder?

Absolutely! Reduce or increase the number of red chilies to suit your preference.

3. What is the best way to grind the spices for a fine powder?

Use a spice grinder if you have one. Otherwise, grind in batches in a clean, dry blender.

4. Can I use pre-ground spices instead of whole spices?

While it’s convenient, the flavour won’t be as vibrant. Whole spices have more essential oils that are released during roasting.

5. What is the role of Kasuri Methi in this blend?

Kasoori methi adds a unique, slightly bitter flavour that’s characteristic of many Indian dishes. It also helps to thicken sauces.

6. Where can I source authentic Indian spices?

Look for Indian grocery stores in your area. Online retailers specializing in Indian spices are also a great option.

Enjoy making this masala powder – I hope it brings as much flavour and joy to your kitchen as it does to mine! Let me know in the comments how you use it.