Peanut-Til Masala Recipe – Authentic Indian Spice Paste for Biryani

Last Updated on 2 months by Neha Deshmukh

Peanut-Til Masala Recipe – Authentic Indian Spice Paste for Biryani

Hey everyone! If you’ve ever wondered what gives biryani and pulao that amazing depth of flavour, look no further. Today, I’m sharing my go-to recipe for Peanut-Til Masala – a fragrant, homemade spice paste that’s seriously a game-changer. I first made this years ago trying to recreate my grandmother’s biryani, and honestly, it’s been a staple in my kitchen ever since. It’s a little bit of work, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Peanut-Til Masala isn’t just about flavour; it’s about building layers. It adds a nutty richness and subtle warmth that you just can’t get from store-bought spice blends. Plus, making it yourself means you control the ingredients and spice levels. It’s perfect for elevating your biryani, pulao, or even adding a unique twist to vegetable curries.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Difficulty: Medium

Ingredients

Here’s what you’ll need to create this flavour bomb:

• 2 tbsp peanuts
• 2 tbsp sesame / til
• 2 tbsp dry coconut
• 2 tsp oil (for roasting)
• ?? sliced onion
• 1 tsp ginger garlic paste
• 1 sliced tomato
• 2 tbsp mint / pudina
• ?? cup water (for blending)
• 2 tbsp oil (for tempering)
• 1 tsp cumin / jeera
• 1 inch cinnamon
• 2 cardamom pods
• 1 bay leaf
• ?? tsp turmeric
• ?? tsp Kashmiri chilli powder
• ?? tsp coriander powder
• ?? tsp cumin powder
• ?? tsp garam masala
• ?? tsp salt
• 2 cups water (for simmering)
• 2 tbsp coriander (for garnish)

Ingredient Notes

Let’s talk ingredients! A few things make a real difference here:

• Fresh Mint: Seriously, don’t skimp on the mint! It adds such a bright, fresh note. I grow my own, but store-bought is fine – just make sure it looks vibrant and smells amazing.
• Garam Masala: Quality matters. A good garam masala will have a complex aroma. I prefer to buy mine from an Indian grocery store for the freshest flavour.
• Chili Powder: Kashmiri chili powder is my secret weapon for colour and mild heat. If you want more spice, feel free to add a pinch of regular chili powder too. Regional variations exist – some families prefer Byadagi chili for its vibrant red hue.
• Sesame/Til: Don’t underestimate the power of sesame seeds! They add a lovely nutty flavour and texture. Black sesame seeds are also fantastic if you can find them.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those peanuts, sesame seeds, and dry coconut in a pan over medium heat. Keep stirring until they turn golden brown and fragrant – about 5-7 minutes. Be careful not to burn them! Once cooled, transfer them to a blender.
2. Now, heat 2 teaspoons of oil in the same pan. Sauté the sliced onions, ginger-garlic paste, and sliced tomatoes until they’re soft and slightly browned. This usually takes around 8-10 minutes. Let this mixture cool down a bit before adding it to the blender.
3. Add about ½ cup of water to the blender along with the cooled onion-tomato mixture. Blend everything into a super smooth paste. Set this aside for now.
4. In a kadai or deep pan, heat 2 tablespoons of oil. Add the cumin seeds, cinnamon stick, cardamom pods, and bay leaf. Let them sizzle for about a minute until fragrant – this is where the magic starts!
5. Pour in the blended masala paste and cook for 3-4 minutes, stirring constantly. This helps to deepen the flavours and cook out any raw smell.
6. Now, add the turmeric, Kashmiri chili powder, coriander powder, cumin powder, garam masala, and salt. Continue cooking for another 3-4 minutes, until the oil starts to separate from the masala. This is a good sign – it means the spices are well cooked.
7. Finally, pour in 2 cups of water, give everything a good stir, and simmer for about 10 minutes. You’ll notice the oil floating on top – that’s exactly what we want!
8. Garnish with fresh coriander and it’s ready!

Expert Tips

• Don’t rush the roasting: Roasting the nuts and coconut properly is key to developing that rich, nutty flavour.
• Cooling is crucial: Letting the onion-tomato mixture cool before blending prevents splattering and ensures a smoother paste.
• Patience with the masala: Cooking the masala paste until the oil separates is essential for a flavourful result.

Variations

• Spice Level Adjustments: If you like it hot, add a pinch of cayenne pepper or a few green chilies to the blender.
• Using Different Nuts: Cashews or almonds can be used in place of peanuts for a different flavour profile. My friend, Priya, swears by using a mix of all three!
• Oil Variations: Ghee (clarified butter) adds a wonderful richness, but vegetable oil works just fine.
• Festival Adaptations: This masala is especially popular during Eid and Diwali, often used in special biryani preparations.

Serving Suggestions

This Peanut-Til Masala is amazing with:

• Biryani (of course!)
• Vegetable Pulao
• Chicken or Mutton Curry
• Even as a marinade for grilled meats!

Storage Instructions

You can store this masala paste in an airtight container in the refrigerator for up to a week. For longer storage, freeze it in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can easily grab a cube or two whenever you need it!

FAQs

Q: What is Peanut-Til Masala traditionally used for?

A: Traditionally, it’s used as a base for biryani and pulao, adding a unique flavour and aroma. It’s also used in some regional curries.

Q: Can I make this paste ahead of time and freeze it?

A: Absolutely! Freezing is a great way to have it on hand whenever you need it.

Q: What type of chilies are best for this masala?

A: Kashmiri chili powder is ideal for colour and mild heat. You can add other chili powders to adjust the spice level.

Q: Can I use pre-roasted peanuts and sesame seeds?

A: While you can, freshly roasted will always have a better flavour. But if you’re short on time, pre-roasted is okay!

Q: How can I adjust the consistency of the masala paste?

A: Add more water, a tablespoon at a time, until you reach your desired consistency.

Enjoy! I hope this recipe brings as much joy to your kitchen as it does to mine. Let me know in the comments how it turns out for you!