Meal Prep · Indian
Kitchen King Masala
Master the art of authentic Indian cooking with this homemade aromatic spice blend.
Ingredients
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Step-by-step- In a dry pan, gently roast coriander seeds, cumin seeds, black peppercorns, green cardamom, black cardamom, cloves, cinnamon sticks, nutmeg, mace, bay leaves, and fenugreek seeds over low heat until fragrant (about 5-7 minutes). If using, add dry red chilies during the last 2 minutes.
- Remove the spices from the pan and spread them on a plate to cool completely. This step is crucial for a potent aroma and flavor.
- Once cooled, transfer the roasted spices to a spice grinder or a powerful blender.
- Add turmeric powder, dry ginger powder, and amchur powder to the grinder.
- Grind the mixture into a fine powder. Sieve it if you prefer a very smooth texture, and re-grind any coarse particles.
- Allow the freshly ground masala to cool down completely before transferring it to an airtight container.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories (per 1 tsp serving) | 15 kcal |
| Protein | 0.5 g |
| Carbohydrates | 2 g |
| Fat | 0.5 g |
| Fiber | 1 g |
Storage & Freezer Guide
Make it last Airtight Container 6-12 months
Store the homemade Kitchen King Masala in a cool, dark place away from direct sunlight and moisture to preserve its potency and aroma. Ensure the container is completely dry before filling.
Chef’s Corner
- Always roast your spices on low heat to prevent burning and ensure even toasting, which brings out their full flavor.
- Cool the spices completely before grinding; grinding warm spices can lead to clumping and loss of aroma.
- For an extra layer of flavor, you can add a small amount of star anise or stone flower (dagad phool) while roasting, depending on your preference.
- Use this versatile masala in curries, vegetable dishes, dals, or even marinades for a rich, aromatic Indian flavor.
