Authentic Indian Masala Spice Blend Recipe – Cloves & Cardamom

Last Updated on 3 months by Neha Deshmukh

Authentic Indian Masala Spice Blend Recipe – Cloves & Cardamom

Hey everyone! Today, I’m sharing a recipe that’s so central to Indian cooking – my family’s go-to masala blend. It’s a warm, fragrant mix of cloves and cardamom that instantly elevates everything from simple daals to rich, slow-cooked curries. I first made this myself when I moved away from home and desperately missed the flavors of my mom’s kitchen. It took a few tries to get it just right, but now it’s a staple in my pantry!

Why You’ll Love This Recipe

This isn’t just a masala recipe, it’s the masala recipe that forms the base for so many Indian dishes. It’s incredibly versatile, surprisingly easy to make, and the aroma while it’s roasting? Pure magic. Plus, making your own allows you to control the freshness and quality of the spices – something you just can’t get with pre-ground blends.

Ingredients

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

• 1 tbsp Cloves
• 12 pieces Green Cardamom Pods
• 2 pieces Black Cardamom
• ¼ tsp Ajwain (Carom Seeds)
• 1 piece Cinnamon Stick
• 1 tbsp Black Peppercorns
• 2 tbsp Fennel Seeds
• 1 tsp Dry Ginger Powder
• ¼ piece Nutmeg

Yields: 15 tsp
Prep time: 1 minute
Cook time: 2 minutes
Difficulty: Easy

Ingredient Notes

Let’s talk about getting the best from each spice. Trust me, a little attention here makes a huge difference!

Cloves: Quality & Origin – I always look for plump, dark brown cloves. They should have a strong aroma, not smell dusty. Sri Lankan cloves are often considered the best.

Green Cardamom Pods: Choosing the Best – Opt for pods that are bright green and feel heavy for their size. You want them to be bursting with those little black seeds inside! Gently squeeze a pod – if it feels empty, it’s lost its flavor.

Black Cardamom: A Unique Flavor Profile – Don’t be intimidated by black cardamom! It has a smoky, almost camphor-like aroma that adds incredible depth. It’s often used in richer, heavier dishes.

Ajwain (Carom Seeds): Regional Uses & Benefits – Ajwain has a slightly bitter, thyme-like flavor. It’s fantastic for digestion and commonly used in North Indian cuisine. My grandmother always added a pinch to her parathas!

Cinnamon: Varieties & Aroma – Ceylon cinnamon (true cinnamon) is milder and more fragrant than Cassia cinnamon. Either works, but Ceylon will give a more delicate flavor.

Black Peppercorns: Freshness Matters – Whole black peppercorns have so much more flavor than pre-ground pepper. Store them in an airtight container away from light and heat.

Fennel Seeds: Sweet & Savory Notes – Fennel seeds have a lovely anise-like flavor. They add a subtle sweetness to the masala.

Dry Ginger Powder: Homemade vs. Store-Bought – You can make your own dry ginger powder by dehydrating fresh ginger and grinding it. Store-bought is fine too, just make sure it’s fresh!

Nutmeg: Freshly Grated vs. Ground – Freshly grated nutmeg is a game-changer. The aroma is incredible! If you’re using ground, use it quickly as it loses its potency.

Step-By-Step Instructions

Alright, let’s get cooking! It’s simpler than you think.

1. First, we’re going to toast the spices. On low heat, add the cloves, green cardamom pods, black cardamom, ajwain, cinnamon stick, black peppercorns, and fennel seeds to a dry pan.
2. Toast for about a minute, stirring constantly, until they become fragrant. You’ll know when they’re ready – the aroma will fill your kitchen!
3. Remove from heat and let the toasted spices cool completely.
4. Once cooled, transfer the spices to a spice grinder. Add the dry ginger powder and grated nutmeg.
5. Grind into a coarse powder. Don’t over-grind – we want some texture!
6. Let it cool completely before transferring to an airtight container.

Expert Tips

A few little things that’ll take your masala to the next level:

Roasting the Spices for Maximum Flavor: Don’t rush this step! Low and slow is key. You want to release the essential oils without burning the spices.

Grinding Techniques: Coarse vs. Fine: I prefer a coarse grind for this masala. It releases flavor more slowly during cooking. If you like a finer texture, go ahead and grind it a bit more.

Storing Your Masala for Freshness: Store in an airtight container in a cool, dark place. This will help it retain its flavor for months.

Variations

Want to customize your masala? Here are a few ideas:

Spice Level Adjustment: Add a pinch of cayenne pepper or a few dried red chilies for a spicier kick. My friend, Priya, loves to add a little heat!

Regional Variations (North Indian, South Indian): For a North Indian style, add a pinch of dried mango powder (amchur). For a South Indian twist, add a teaspoon of coriander seeds.

Vegan Adaptation (Naturally Vegan): This recipe is naturally vegan!

Gluten-Free Adaptation (Naturally Gluten-Free): This recipe is naturally gluten-free!

Festival Adaptations (Diwali, Eid): During Diwali, my family adds a pinch of saffron to the masala for an extra touch of luxury.

Serving Suggestions

Masala Uses: Curries, Marinades & More – This masala is incredibly versatile! Use it as a base for curries, add it to marinades for meat or vegetables, or sprinkle it over roasted potatoes. It’s also delicious in lentil soups and vegetable stir-fries.

Storage Instructions

Store your homemade masala in an airtight container in a cool, dark place for up to 6 months.

FAQs

Let’s answer some common questions:

What is the shelf life of homemade masala? Properly stored, it will last for about 6 months.

Can I adjust the spice ratios to my preference? Absolutely! Feel free to experiment and find what you like best.

What’s the difference between green and black cardamom? Green cardamom is more common and has a sweet, floral aroma. Black cardamom is smoky and robust.

Can I use pre-ground spices instead of whole spices? While it’s not ideal, you can. Just be aware that the flavor won’t be as vibrant.

How can I tell if my masala has gone bad? If it’s lost its aroma or the color has faded, it’s time to make a new batch.

Is ajwain (carom seeds) essential to this blend? No, it’s not essential, but it adds a unique flavor that I love. You can omit it if you can’t find it.